Chili Mushroom Nacho Platter

Clock Icon 25 minutes |
Servings: 4-6 |
Prep: 10 minutes |
Cook: 15-20 minutes

Chili Mushroom Nacho Platter

Clock Icon 25 minutes
Servings: 4-6
Prep: 10 minutes
Cook: 15-20 minutes

Chili Mushroom Nacho Platter

Clock Icon 25 minutes
Servings: 4-6
Prep: 10 minutes
Cook: 15-20 minutes

Ingredients

Ingredients

  • 1 Tbsp (15 mL) butter
  • 1 small Peak of the Market onion, chopped
  • 1 clove garlic, minced
  • 1/2 lb (250g) fresh mushrooms (white or cremini) sliced
  • 1 can (14 oz/398 mL) red kidney beans, rinsed and drained
  • 1/2 cup (125 mL) salsa sauce
  • 1 tsp (5 mL) chili powder
  • Dash crushed red chili peppers and freshly ground pepper
  • Tortilla chips
  • Chopped tomatoes
  • Chopped Peak of the Market green onion
  • Grated old Cheddar cheese

Method

  1. In fry pan melt butter.
  2. Saute onion, garlic, and mushrooms until soft about 3-5 minutes.
  3. Add kidney beans, salsa sauce, chili powder, chili peppers and pepper. Mix well. Cover.
  4. Simmer 15-20 minutes to blend flavours.
  5. To serve: arrange 1/2 the tortilla chips on a foil lined pan. Top with 1/2 the warm mushroom mixture and half the cheese. Repeat layers ending with cheese.
  6. Broil 3-5 minutes or until cheese is melted and golden.
  7. Garnish with tomatoes and green onions.
  8. Serve with additional salsa sauce and sour cream