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Blue corn nachos

Blue corn nachos

6
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
8
Difficulty
Easy

Ingredients

Unsalted corn chips

200 g, blue variety

Canned red kidney beans, rinsed, drained

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

Tomato(es)

2 medium, Roma variety

Green shallot(s)

2 tbs

Jalapenos

1 individual, deseeded, finely chopped

Extra light cheddar cheese

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

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Lightly spray a 23cm x 33cm (base measurement) baking dish with oil.
  2. 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.
  3. 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.

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