1 cup (250 ml) grated yellow cheddar cheese (see note)
1 cup (250 ml) grated sharp cheddar cheese
1/2 cup (125 ml) whipped cream cheese (see note)
1/2 red bell pepper, seeded and diced
1 tbsp (15 ml) fresh cilantro, chopped
45 white corn chip cups (Tostitos-style)
1 can (19 oz/540 ml) red kidney beans, rinsed and drained
2/3 cup (150 ml) mild or medium salsa
With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
In a bowl, combine the three cheeses with a wooden spoon until they begin to form a paste. Set aside.
In another bowl, combine the bell pepper and cilantro. Set aside.
Place the cups on the baking sheet. Place two red beans in each cup. Keep the remaining red beans for a salad or soup. Cover with about 1 tsp (5 ml) of the cheese mixture.
Bake for about 10 minutes or until the cheese is completely melted.
Spread salsa in the warm cups and sprinkle with the pepper and cilantro mixture. The nacho cups are best eaten warm.
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