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Crunchy, Cheesy & Healthy Nacho Platter

  • Easy 15 Ingredients
  • 20 min Prep 10 min - Cook 10 min
  • Coups 4 Servings

Ingredients:

  • 1 Standard Size Bag, Tortilla Chips
  • ½ cup, mozzarella cheese
  • ½ cup, cheddar cheese
  • 1 cup, tomatoes chopped and deseeded
  • 1 cup, onion chopped
  • 1 cup, Kidney beans (boiled)
  • ½ cup, black olives chopped
  • 1, capsicum chopped

Salsa Ingredients

  • 3 tbsp., olive oil
  • 1 medium, onion chopped
  • 3-4 medium, tomatoes deseeded and chopped
  • 2 tbsp., Jalapenos chopped
  • 1 tbsp. Tomato puree
  •  ½ tsp., Paprika powder
  • 1 chopped, green chili
  •  ½ tsp. Dried thyme
  • 1/2tsp., dried oregano
  • ½ tsp. Rosemary
  • 1 tsp., Brown sugar
  • Salt to taste
  • 1/2 tsp., black pepper

Prepare Salsa

  • In frying pan, add olive oil, onion, garlic, tomatoes, brown sugar, jalapenos and mix well.
  • Add tomato puree, paprika powder, green chili, dried thyme, dried oregano, rosemary, black pepper powder and salt, mix well and cook on high flame for 1-2 minutes & set aside.

Instructions:

  • Line a baking tray with a butter paper.
  • Spread tortilla chips onto a baking sheet
  • Now put red kidney beans over chips along with tomatoes and capsicum.
  • Sprinkle shredded mozzarella & cheddar cheese, olives and onions over the chips.
  • Preheat oven to 350 degrees F.

  • Put the baking tray over the top rack
  • Bake for approximately 6 to 8 minutes.
  • Serve warm with sour cream and salsa.

Tips:

  • To cook dry kidney beans, soak them overnight and then boil them or pressure cook them till the beans can be easily crushed between two fingers.

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