ounce reduced-fat Monterey Jack cheese shredded
cup drained rinsed black beans
cup drained Mexican-style canned corn kernels
cup chopped fresh cilantro
1 green onion chopped
1 generous tablespoon canned mild green
3 tablespoons purchased chunky mild salsa
Preheat oven to 350 F. Arrange tortilla chips closely together on ovenproof plate. Combine 1/3 of cheese, beans, corn, cilantro, tomato, green onion and chilies in medium bowl. Add salsa and toss to distribute evenly. Spoon vegetable mixture over chips. Sprinkle remaining cheese over. Bake until heated through and cheeses on top is melted, about 15 minutes. Serve immediately.
Light and Easy
This was a huge hit with everyone including kids. The corn and black beans make it healthier and it even looks pretty
My version was soggy and not so good, after discussing with a friend who runs a pub/rest he gave me several tips that I will try and have incorporated into the recipe..Preheat oven to 350 F. Arrange tortilla chips closely together on ovenproof plate. Put cheese on nachos first, then put on other dry ingredients on top of cheese. Don't add wet ingredients until baked or chips will get soggy, and by adding the dry stuff on top of the cheese it will melt down into the cheese. You can do a couple layers (chips, cheese, other stuff) if you like. Can add taco sauce at end.
Very easy and quick, also very filling. An excellent choice for anyone who would like a quick, satisfying way to cut down on their consumption of red meat!
I liked the crunchiness of the corn. As I made a 13x9 pan of it, I did not use as much cilantro or green chilies as indicated if you increase the amounts of the ingredients in the recipe. Everyone seemed to enjoy it.