Ingredients
- 1 (12 ounce) bag round tortilla chips
- 1 ⅓ tablespoons vegetable oil
- 1 cup chopped tomato
- ½ cup frozen corn
- 1 pinch chili powder
- 1 pinch onion powder
- 1 pinch garlic salt
- 8 ounces nacho cheese, or to taste
- 2 jalapeno peppers, chopped
Why This Recipe Is So Good
A colorful and flavorful way to enjoy a variety of vegetables with a satisfying crunch. It’s perfect for sharing and can easily be customized to suit different tastes. Plus, it’s a great way to sneak more veggies into your snacks or meals.
Tips From The Kitchen
- Use fresh, crisp vegetables to add the best texture and flavor.
- Spread the toppings evenly to ensure every chip gets a bit of everything.
- Keep the oven temperature moderate to avoid burning the chips while melting the cheese.
- Spread the toppings evenly to ensure every chip gets a bit of everything.
- Keep the oven temperature moderate to avoid burning the chips while melting the cheese.
Step 1
Spread out the tortilla chips on a large plate or platter. In a skillet, heat a little oil over medium heat. Toss in the bell peppers and cook them for about a minute. Then add the onions and let everything cook together for another two minutes. Next, stir in the tomato and corn, seasoning the mix with chili powder, onion powder, and garlic salt. Let it cook for a couple more minutes, then take the pan off the heat.
Step 2
While the veggies are cooking, place the nacho cheese in a microwave-safe bowl and heat it for about two minutes until it's nice and melty. Carefully drizzle the warm cheese over the chips, then spoon the cooked vegetables on top. Finish things off with some jalapeno slices for a little kick. Serve right away and enjoy!
Serving Combinations
Serve warm with sides like guacamole, salsa, or sour cream for added creaminess and zest. A cold drink, such as iced tea or a light beer, pairs well with the bold flavors and crunchy texture.
How To Keep It Fresh
Store any leftovers in an airtight container in the fridge for up to two days. To keep the chips from getting soggy, consider storing the toppings separately and assembling just before eating. Reheat gently in the oven to maintain crispness.
Frequently Asked Questions
Can I use fresh corn instead of frozen?
Yes, fresh corn works great. Just cook it a little longer until tender.
What can I use if I don’t have nacho cheese?
You can substitute with shredded cheddar or a cheese sauce of your choice.
How spicy will this be with jalapenos?
It has a mild to moderate heat, but you can adjust the amount of jalapenos to taste.
Can I make this recipe vegan?
Yes, use vegan cheese and vegetable oil, and make sure your chips don’t contain animal products.
How do I keep the chips from getting soggy?
Drizzle the cheese and add veggies just before serving to keep chips crisp.
Can I prepare any parts ahead of time?
You can chop the vegetables and melt the cheese ahead, but assemble just before serving.
What can I use instead of vegetable oil?
Olive oil or any mild cooking oil will work well as a substitute.
Is it okay to use different types of peppers?
Yes, bell peppers or other mild peppers can be used depending on your spice preference.
