Cheesy Nachos With Pinto Bean Salsa And Pickled Jalapeños Recipe

Name: Cheesy Nachos With Pinto Bean Salsa And Pickled Jalapeños
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cider vinegar; 1/4 cup water; 2 tablespoons sugar; 2 jalapeno peppers, stemmed and thinly sliced; 6 tablespoons chopped fresh cilantro, divided; 2 tablespoons fresh lime juice; 1 teaspoon extra-virgin olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon chili powder; 2 garlic cloves, minced; 1/2 cup chopped tomato; 1/2 cup diced red bell pepper; 1/4 cup diced red onion; 2 center-cut bacon slices, cooked and crumbled; 1 (15-ounce) can unsalted pinto beans, rinsed and drained; 5 ounces 2% reduced-fat sharp cheddar cheese (such as Cracker Barrel), shredded (about 1 1/4 cups); 1 tablespoon cornstarch; 1 cup evaporated fat-free milk; 1 1/2 teaspoons hot pepper sauce (such as Tabasco); 6 ounces brown rice tortilla chips (such as Lundberg Sea Salt Rice Chips); 2/3 cup diced peeled avocado

Servings: persons

1/4 cup cider vinegar
1/4 cup water
2 tablespoons sugar
2 jalapeno peppers, stemmed and thinly sliced
6 tablespoons chopped fresh cilantro, divided
2 tablespoons fresh lime juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon chili powder
2 garlic cloves, minced
1/2 cup chopped tomato
1/2 cup diced red bell pepper
1/4 cup diced red onion
2 center-cut bacon slices, cooked and crumbled
1 (15-ounce) can unsalted pinto beans, rinsed and drained
5 ounces 2% reduced-fat sharp cheddar cheese (such as Cracker Barrel), shredded (about 1 1/4 cups)
1 tablespoon cornstarch
1 cup evaporated fat-free milk
1 1/2 teaspoons hot pepper sauce (such as Tabasco)
6 ounces brown rice tortilla chips (such as Lundberg Sea Salt Rice Chips)
2/3 cup diced peeled avocado

1
Combine first 3 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until mixture comes to a boil. Stir in jalapeno peppers. Let stand 25 minutes.
2
Combine 2 tablespoons cilantro, lime juice, and next 4 ingredients (through garlic) in a medium bowl, stirring with a whisk. Add tomato and next 4 ingredients (through beans); toss gently to coat.
3
Place cheese in a medium saucepan; sprinkle with cornstarch, and toss to combine. Add milk. Cook over low heat until cheese melts and mixture thickens, stirring constantly with a whisk. Add hot sauce, stirring with a whisk.
4
Drain jalapeno mixture; discard liquid. Arrange chips in a single layer on a large platter. Reserve 1/2 cup bean salsa; arrange remaining salsa evenly over chips. Drizzle with cheese sauce; top evenly with avocado. Top evenly with remaining 1/2 cup bean salsa, remaining 1/4 cup cilantro, and jalapenos. Serve immediately.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/4 cup cider vinegar, 1/4 cup water, 2 tablespoons sugar, 2 jalapeno peppers, stemmed and thinly sliced, and more.

Yes, Cheesy Nachos With Pinto Bean Salsa And Pickled Jalapeños falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cheesy Nachos With Pinto Bean Salsa And Pickled Jalapeños

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