One of my very favorite restaurant appetizers is the “endless” chips and salsa at Chilie’s Grill and Bar restaurant. Seriously, I just can’t help myself and my poor family struggles to get their fair share. It’s the same way with movie popcorn, but that’s another story! My chip sharing problem is solved when we make nachos at home by building nachos in disposable aluminum pie pans for individual servings (or for easier sharing between just two people). Supreme Veggie Nachos with Green Chili Cheese Sauce served in these pans are perfect for a Friday evening movie night at home.
Supreme Veggie Nachos with Green Chili Cheese Sauce made in individual pans are perfect for an at home movie night or casual party.The secret to these yummy nachos is layering restaurant-style heartier tortilla chips with homemade Supreme Veggie Nachos with Green Chili Cheese Sauce made in individual pans are perfect for an at home movie night or casual party.(thanks to my daughter, Lindsay, for teaching me this simple recipe!). Don’t try making these nachos with the thinner tortilla chips or you’ll have a soggy mess when you get to the bottom layer. The cheese sauce is made from deli white American cheese, a little milk, and a can of diced green chilies. For a little heat, you can also add diced jalapenos. The chips and cheese are topped off with layers of sauteed onions and peppers, beans, and sweet corn. If you want to make this more of a meal, add cooked chicken or ground beef seasoned with taco spices.
Once the layering is complete, pop the pans into the oven for just a few minutes to get it all nice and hot, then top with diced fresh tomato, green onions, cilantro, and pickled jalapeno slices, depending on your taste. The beauty of making these nachos in individual pans is that you can customize them for your guests or family. We like making the nachos in the individual pans, but of course this recipe can be made in one large pan as well. Enjoy, friends, and Happy Cinco de Mayo!
Supreme Veggie Nachos with Green Chili Cheese Sauce
- 1/2 pound white American cheese
- 1/2 cup milk
- 1 small can green chilis
- Restaurant-Style tortilla chips not thin chips
- 1 medium sweet onion julienned
- 1 red bell pepper julienned
- 1 green pepper julienned
- 1-2 tablespoons olive oil
- 1 15.5 oz. can pinto beans drained (or black beans)
- 1 8.5 oz. can sweet whole kernel corn drained
- 1 small tomato diced
- 2 green onions sliced
- Pickled jalapenos
- Cut cheese into cubes and place in a medium saucepan with the milk and green chilis. Melt together over low heat, stirring often, about 7-8 minutes.
- Preheat oven to 400 degrees.
- In a large skillet, saute onion and peppers in the olive oil over medium heat until the onions are tender and the peppers begin to have a bit of char.
- To assemble the nachos, place a thin layer of chips on individual aluminum pie pans, a pizza pan, or a large cookie sheet. Drizzle with 1/3 cheese sauce.
- Add a layer of onions and peppers, 1/2 of the beans, and 1/2 of the corn. Add another layer of chips and repeat all layers (cheese, sauteed vegetables, beans, and corn) and top with the remaining cheese.
- Bake for 5-10 minutes, or until the cheese is bubbly. Remove from oven and garnish with diced tomato, green onions, cilantro, and jalapenos, if desired.