Skillet Nachos

Name: Skillet Nachos
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters chili beans in sauce (from 15-ounce can); 237 milliliters medium green bell pepper, chopped; 170 grams 1/2 cups shredded Monterey Jack cheese; 4 servings Sliced ripe olives, if desired; 237 milliliters Old El Thick n Chunky salsa; 113 grams tortilla chips; 1 Tbsp olive or vegetable oil; 237 milliliters small zucchini, chopped

The recipe Skillet Nachos is ready in about 25 minutes and is definitely an amazing gluten free and vegetarian option for lovers of Mexican food. One portion of this dish contains approximately 18g of protein, 27g of fat, and a total of 449 calories. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have tortilla chips, olives, monterey jack cheese, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. Only a few people really liked this hor d'oeuvre.

Instructions

In 12-inch skillet, heat oil over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 cup of the salsa and the beans; cook until hot.

Ingredients you will need

Bell Pepper

Vegetable

Zucchini

Beans

Salsa

Remove mixture from skillet.

Equipment you will use

Frying Pan

Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips.

Ingredients you will need

Tortilla Chips

Vegetable

French Fries

Equipment you will use

Frying Pan

Sprinkle with cheese.

Ingredients you will need

Cheese

Cover and cook over medium-high heat about 5 minutes or until cheese is melted.

Ingredients you will need

Cheese

Sprinkle with olives.

Ingredients you will need

Olives

Serve with remaining 1/2 cup salsa.

Ingredients you will need

Salsa

Equipment

Frying Pan

Ingredients

Servings:

237milliliters

chili beans in sauce (from 15-ounce can)237milliliters

medium green bell pepper, chopped 170grams

1/2 cups shredded Monterey Jack cheese 4servings

Sliced ripe olives, if desired 237milliliters

Old El Thick 'n Chunky salsa 113grams

tortilla chips 1Tbsp

olive or vegetable oil 237milliliters

small zucchini, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.