These are such a colourful and fun bite-sized appy to bring to a party! These mini scoops make for a mess-free nacho delight that everyone is sure to love.
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Step 1: Ingredients
- Scoops tortilla chips
- Grated cheese (here I used monterey jack for the peppery kick)
- Red and yellow bell peppers
- Refried beans
- Green onions
- Sour cream
- Cumin, chilli powder
- Lime juice
Note: You can choose to add different things to these mini nachos depending on what you like on your nachos. (ex. beans, corn, tomatoes, hot sauce...etc.)
Step 2: Start Filling
Line up the scoops on a baking sheet carefully discarding broken ones into a separate bowl for snaking on.
Add cumin and chili powder (about a teaspoon each) to the refried beans mixture. Take a small spoon and add a small blob of beans to each scoop.
Step 3: Keep Filling the Scoops and Cook.
Add a red pepper chunk and yellow pepper chunk into the scoops. Add a small pinch of grated cheese to each scoop and bake on broil for about 5 minutes (check after 3 minutes). You want the cheese to be melted and the cups to turn a golden brown.
Step 4: Final Filling
After slicing the avocado, drizzle with lime juice (this keeps them from going brown and adds zesty flavour).
Add a small slice of avocado to the scoops and sprinkle all the scoops with green onions. Add a small blob of sour cream and voila!
Tip: for the sour cream, put a few heaping tablespoons into a small plastic bag. Cut the corner off and this allows you to squeeze the sour cream onto each nacho scoop in a more controlled way.
Put out salsa next to them for people to dip or add to their nacho scoops.
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