Ingredients

• 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

Instructions

1. Watch how to make this recipe.
2. Special equipment: four 8 by 5 1/4-inch foil au gratin pans
3. Preheat a grill to medium-high heat.
4. Place a single layer of corn chips in the bottom of each foil pan. Sprinkle each layer with 2 tablespoons beans, 3 tablespoons no-bean chili and 1/4 cup cheese. Repeat to make another layer.
5. Turn the heat down to medium-low. Place the pans on the grill, cover and cook until the cheese is melted, bubbling and lightly browned, about 10 minutes.
6. In a small bowl, combine the sour cream and chili powder and mix until well blended.
7. Top the nachos with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato.