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- Prep
- 10 min
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- Total
- 35 min
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- Serving
- 4
Mmmm… Bacon Chili Cheese Nachos
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Ingredients
For the chili
- 1 tbsp olive oil
- 1 medium white onion, finely chopped
- 1/2 red pepper pepper, finely chopped
- 4 garlic cloves, minced
- 1 small jalapeño, seeds removed & finely diced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp oregano
- 1/2 tsp ground coriander
- 1/8 tsp ground cinnamon
- 1 x 15 oz can black pepper, drained and rinsed
- 1 x 15 oz can navy beans, drained and rinsed
- 1 x 14 oz can diced tomatoes
- 1/4 cup veggie stock (or water)
- Sea salt and cracked black pepper
For the nachos
- 1/2 medium red onion, sliced
- 1 red bell pepper, diced
- 300 g Armstrong Mmmm... Bacon Natural Shredded Cheese
- 300 g tortillas chips
Directions
- Preheat the oven to 400 °F and line a large baking sheet with parchment paper.
- Heat a saucepan over medium-heat and add the oil. When the oil is shimmering, add the onion, pepper, jalapeño, and garlic, season with a pinch of salt, and cook until the veggies are softened, about 5 - 6 minutes.
- Add the chili powder, cumin, oregano, coriander, and cinnamon and cook for 30 seconds, then add the beans, tomatoes, stock, a good pinch of salt and pepper.
- Bring to a simmer, then cook for about 10 minutes, stirring, or until thickened. Taste and adjust seasoning as necessary.
- Arrange the tortilla chips on the prepared baking sheet, dollop over a generous portion of the chili, then add the sliced onion, pepper, and Armstrong Mmmm... Bacon Natural Shredded Cheese, covering the chips well.
- Transfer to the oven and bake for about 8 – 10 minutes, or until the cheese is perfectly melted.
- Top your nachos with your favorite toppings like pico, guacamole, sour cream, pickled jalapeño, fresh cilantro, and serve with lime wedges. Delicious!
Recipe developed in collaboration with Chef Dennis Prescott and Ingredients by Saputo.
Recipe Review
Get to know our collaborator
Chef Dennis Prescott @dennistheprescott
Dennis Prescott is a celebrated Canadian Chef, TV Host, and Cookbook Author with an ever-growing legion of online followers. A once struggling musician living in Nashville, TN, Prescott learned how to cook by working his way through several Jamie Oliver cookbooks. His studies quickly turned to a food obsession, where he started his booming Instagram account full of photos of mouth-watering food and eclectic recipes. Having spent time experimenting with countless cooking techniques and recipes, working in professional kitchens, catering, and teaching numerous communities how to cook, Prescott’s expertise has led him to a host role on the Netflix series “Restaurants on the Edge” and appearances on shows like History Channel’s “The Food That Built America”.
His latest cookbook, EAT DELICIOUS, is in stores now, with his new book releasing Spring 2024.
Prescott is a proud World Vision and SDG2/WFP Chef’s Manifesto Ambassador, promoting sustainability, food access, and hunger related issues in developing communities globally.
His latest cookbook, EAT DELICIOUS, is in stores now, with his new book releasing Spring 2024.
Prescott is a proud World Vision and SDG2/WFP Chef’s Manifesto Ambassador, promoting sustainability, food access, and hunger related issues in developing communities globally.
