Recipe: Appetizing Blue Corn Nachos

Blue Corn Nachos. For anyone who loves nachos, and is always on the lookout for delicious, easy, and healthy-leaning spins on the idea, this recipe is for you! These gooey, melty cheese nachos are a real crowd pleaser. Mexican Irresistible nachos made with blue corn chips, cheddar and feta cheese, and a colorful assortment of vegetables (roasted red peppers, jalapeños and red onion).

Blue corn tortillas also had a lower concentration of resistant or undigestible starch than white, although resistant starch increased with greater storage time among both types of tortillas. Also, the super-thin texture will hold up to thin, restaurant-style salsa but probably wouldn't make the best choice for nachos or thick queso. Loaded Blue Corn Chip Southern Nachos. You can cook Blue Corn Nachos using 13 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Blue Corn Nachos

1. Prepare of Corn Nacho Blue Chips.
2. You need of Cheese Sargento   Shredded.
3. You need 1 cup of Pinto Beans.
4. You need 1/2 cup of Lima Beans.
5. Prepare 1/2 cup of Red Kidney Beans.
6. Prepare 3 of Tomatos Roma.
7. Prepare 1/2 of Onion.
8. You need 3 Cloves of Garlic.
9. You need 1 can of Sauce El Pato.
10. It's 2 Tbs of Tomato Bouillon Knorr.
11. Prepare of Cilantro.
12. It's of Red onion.
13. You need of yogurt ranch Tzatziki   or   Bolthouse Farms.

With so many festivities to take part in this season, my house is a revolving door with hungry two-year-old children running in all different directions. I'm always looking for quick and easy bites to make for my niece and nephew that will not require a. I was looking for something different to serve during the game and decided Beef Nachos and Blue Corn Chips served with Black Beans and Corn Salad would be great for our tiny little party and add to the festivities. Since the Seattle Seahawks, our team, weren't involved in the competition we didn't.

Blue Corn Nachos step by step

1. In slow cooker on low heat add pinto, lima and kidney beans, tomatos, onion, garlic, el pato sauce and bullion.  Cook overnight.  Add more water in the morning and season to taste.  Let reboil and turn off..
2. Serve beans on top of chips and serve with cheese, chopped red onions, cilantro and tzatziki or yogurt ranch..

Preheat a grill to medium-high heat. Place a single layer of corn chips in the bottom of each foil pan. Turn leftovers into chilaquiles by adding a beaten egg or two and cooking it in a skillet. We sampled yellow and white tortilla chips including Tostitos, Garden of Eatin' organic, Mission, and more to find the best for nachos, guacamole, and salsa. The Blue Corn Nachos were also very disappointing.