Tuesday, April 5, 2011


1/2 red onion, CHOPPED
1 green bell pepper, CHOPPED
1 red bell pepper, CHOPPED
1 tbsp (15 ml) melted butter
Salt and freshly ground pepper
1 bag  corn chips
1/3 cup  sliced green olives ( OPTIONAL)
1 CUP Cheddar, grated
1 cup  homemade or store-bought salsa

Preheat grill to medium.
In a bowl, coat onion and peppers with melted butter and season.
Saute vegetables for 2-3 minutes.
Meanwhile, spread corn chips out on a board or on a two-ply sheet of aluminum foil.
Garnish with sauted vegetables, olives and cheeses.
Lower grill to medium-low heat, then place board (or aluminum foil) with garnished nachos on grill to heat them and allow the cheeses to melt.
Serve with salsa dip

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