Spicy Blue Corn Nachos with Fresh Pico De Gallo



One large 13-ounce bag of blue corn tortilla chips
1 1/4 cups Game Time Chili, recipe follows, or your favorite chili recipe
1 cup shredded fat free Cheddar
3/4 cup shredded pepper Jack cheese
1 jalapeno, sliced crosswise, plus extra for serving
1 cup Pico de Gallo, recipe follows
3/4 cup reduced-fat sour cream

Game Time Chili:
1 tablespoon olive oil
3 cloves garlic, minced
2 stalks celery, diced
1 to 2 bell peppers, diced
1 jalapeno, seeded and diced
1 medium onion, diced
1/4 teaspoon salt
1 pound ground chicken
2 tablespoons chili powder
1 teaspoon ground cumin
Two 14.5-ounce cans petite-cut diced tomatoes
One 15.5-ounce can red kidney beans
One 15-ounce can pinto beans

Pico De Gallo:
2 tablespoons chopped fresh cilantro
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
6 plum tomatoes, diced (about 1 1/2 pounds)
1 clove garlic, minced
1/2 jalapeno, diced
1/2 sweet Vidalia onion, diced
Juice of 1 lime
Zest of 1 lemon



Have all the prepped ingredients easily accessible to assemble the nachos.Preheat the oven to 350 degrees F.

Spread out in a single layer the blue corn tortilla chips on a large ovenproof platter or lined cookie sheet. Make an even layer using the Game Time Chili, then add the Cheddar and pepper Jack, and the sliced jalapenos. Save some of the jalapeno slices for garnish.


Place the platter in the oven and bake until the cheese has melted, 5 to 10 minutes. After the cheese has melted, top the nachos with the Pico de Gallo and garnish with the remaining jalapenos. Serve hot with the sour cream on the side or top (your choice! 😋)


For chili:

Heat the oil in a large nonstick saucepan over medium-high heat. Add the garlic, celery, bell peppers, jalapenos and onions and sprinkle over the salt. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the chicken, breaking it up with a wooden spoon, and cook until it starts to brown. Stir in the chili powder and cumin and cook until the chicken is fully browned, about 6 minutes. Add the tomatoes, kidney beans and pinto beans and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour.

For Pico de Gallo:

Place the cilantro, salt, pepper, tomatoes, garlic, jalapenos, onions, lime juice and lemon zest in a bowl and mix to combine. Yield: Seven 1/2-cup servings.

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