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 Dish Is So Special
Practical Cooking Tips
- Warm the chips slightly before adding toppings to keep them crisp.
- Add a squeeze of lime or a sprinkle of fresh cilantro for extra brightness.
Directions
Spread the tortilla chips out on a large serving plate. In a skillet, heat some oil over medium heat, then toss in the bell peppers and cook them for about a minute. Add the onions and let everything cook together for another couple of minutes. Next, stir in the tomato and corn, seasoning everything with chili powder, onion powder, and garlic salt. Let it cook for a couple more minutes until the veggies are nicely combined and fragrant, then take the skillet off the heat. While the veggies are cooking, heat the nacho cheese in a microwave-safe bowl for about two minutes until it's smooth and melty. Pour the warm cheese evenly over the chips, then spoon the sautéed veggies on top. Finish things off with a handful of jalapeños for a little extra kick. Enjoy!
