Bell Pepper and Cheese Nachos
2 medium green peppers
1 medium sweet red pepper
1 medium sweet yellow pepper
2 medium plum tomatoes, seeded and chopped
1/3 cup finely chopped onion
1 tsp chili powder
1/2 tsp ground cumin
1 1/2 cups cooked rice
1/2 cup shredded Monterey Jack cheese
1/4 cup minced cilantro or parsley
1/4 tsp Granny M’s Hot or Mild Pepper Sauce
1/2 cup shredded cheddar cheese
Cut peppers into 1 1/2” to 2” squares. Cut each square in half diagonally to form two triangles. Set peppers aside. In a lightly greased skillet, cook the tomatoes, onion, chili powder and cumin over medium heat for 3 minutes or until tender, stirring occasionally. Remove from heat. Add rice, Monterey Jack cheese, cilantro and Granny M’s Pepper Sauce. Stir well. Spoon a heaping Tbsp of pepper sauce onto each pepper triangle. Place on greased baking sheets. Sprinkle with cheddar cheese. Broil 6 to 8 inches from the heat for 3 to 4 minutes or until the cheese is bubbly and the rice is heated through.
Yields 3 1/2 dozen nachos
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