Blue Corn Chip Nachos with Pepper Jack Cheese

• One 9-ounce bag blue corn chips
• One 15-ounce can black beans, drained and rinsed
• One 15-ounce can red beans, drained and rinsed
• One 15-ounce can no-bean chili
• 2 cups grated pepper Jack cheese
• 1 cup sour cream
• 1 tablespoon chili powder
• 4 scallions, finely sliced
• 1/2 cup pickled jalapeno slices
• 2 plum tomatoes, diced
• Special equipment: four 8 by 5 1/4-inch foil au gratin pans

1. Preheat a grill to medium-high heat.
2. Place a single layer of corn chips in the bottom of each foil pan.
3. Sprinkle each layer with 2 tablespoons beans, 3 tablespoons no-bean chili and 1/4 cup cheese.
4. Repeat to make another layer.
5. Turn the heat down to medium-low.
6. Place the pans on the grill, cover and cook until the cheese is melted, bubbling and lightly browned, about 10 minutes.
7. In a small bowl, combine the sour cream and chili powder and mix until well blended.
8. Top the nachos with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato.
9. Cook's Note: The nachos can also be cooked in the oven.
10. Place the foil pans in a 375 F degree oven until the cheese is melted and bubbly, 10 to 12 minutes.
11. Top with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato.

corn chips, black beans, red beans, chili, grated pepper, sour cream, chili powder, scallions, tomatoes, gratin pans

Taken from www.foodnetwork.com/recipes/sandra-lee/blue-corn-chip-nachos-with-pepper-jack-cheese-recipe.html (may not work)