Blue corn nachos

Name: Blue corn nachos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 200 g unsalted corn chips blue variety; 1 can(s) canned red kidney beans, rinsed, drained (1 x 400g can); 2 medium tomato(es) Roma variety; 2 tbs green shallot(s); 1 individual jalapenos deseeded, finely chopped; 1 cup(s), grated reduced-fat 15% cheddar cheese (120g), grated; 1 x 3 second spray(s) oil spray

SmartPoints® value per serving

Total Time

30 min

Prep

10 min

Cook

20 min

Serves

Difficulty

Easy

Ingredients

unsalted corn chips

200 g, blue variety

canned red kidney beans, rinsed, drained

1 can(s), (1 x 400g can)

tomato(es)

2 medium, Roma variety

green shallot(s)

2 tbs

jalapenos

1 individual, deseeded, finely chopped

reduced-fat 15% cheddar cheese

1 cup(s), grated, (120g), grated

oil spray

1 x 3 second spray(s)

Instructions

Preheat oven to 200°C. Lightly spray a 23cm x 33cm (base measurement) baking dish with oil.
Arrange three-quarters chips in prepared dish in a single layer. Top with beans, tomato, shallot and chilli. Crush remaining chips and sprinkle on top. Sprinkle evenly with cheese.
Bake nachos for 20 minutes or until heated through and cheese is melted.

Notes

Tip: Serve with ¼ cup chopped fresh coriander. You can swap the blue corn chips with regular corn chips.

Blue corn nachos

Ingredients

Instructions

Notes

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