Blue Corn Chip Nachos with Pepper Jack Cheese
Blue Corn Chip Nachos with Pepper Jack Cheese might be just the hor d'oeuvre you are searching for. This recipe serves 4. One serving contains 912 calories, 34g of protein, and 51g of fat. From preparation to the plate, this recipe takes around 20 minutes. If you have pepper jack cheese, beans, cream, and a few other ingredients on hand, you can make it. It is a pretty expensive recipe for fans of Mexican food. It is a good option if you're following a gluten free diet.
Watch how to make this recipe.
Special equipment: four 8 by 5 1/4-inch foil au gratin pans
Preheat a grill to medium-high heat.
Place a single layer of corn chips in the bottom of each foil pan.
Sprinkle each layer with 2 tablespoons beans, 3 tablespoons no-bean chili and 1/4 cup cheese. Repeat to make another layer.
Turn the heat down to medium-low.
Place the pans on the grill, cover and cook until the cheese is melted, bubbling and lightly browned, about 10 minutes.
In a small bowl, combine the sour cream and chili powder and mix until well blended.
Top the nachos with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato.
Recommended wine: Pinot Noir, Sparkling Wine, Riesling, Sparkling Rose
Pinot Noir, Sparkling Wine, and Riesling are great choices for Nachos. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Brooks Willamette Valley Pinot Noir. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 25 dollars per bottle.
Brooks Willamette Valley Pinot NoirA beautiful perfumed nose of rich cherry jam, Thanksgiving cranberries with grated orange peel, morel mushrooms and black truffle. A wonderful high note of black tea, leather and potpourri. The wine is so luscious in the mouth, coating the palate with rich, dark cherry, warm raspberry, red currant and black plum. There is a wonderful earthiness of portabella mushrooms on the grill, roasted vegetables, bacon fat and smoked meats. This Pinotfinishes with ripe fruit, earth and complexity and a hint of tomato leaf and earthiness. Just delicious!