With the Fourth of July coming up, these patriotic nachos are the perfect dish to serve at your gathering! I’m sure they will spark everyone’s interest and tastebuds too!

Ingredients

• 2 10 ounce containers cherry tomatoes
• 1 cup finely chopped red bell pepper
• 3 garlic cloves, minced
• 2 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 15-16 ounce can refried beans
• 2 cup blue corn tortilla chips
• 6 cup white corn tortilla chips
• 2 cup shredded Monterey Jack, Chihuahua, or white cheddar cheese (8 ounces)
• 1 8 ounce carton sour cream
• 1 tablespoon lime juice
• Salsa (optional)

Directions

Step 1

Preheat oven to 400°F. Line a 15×10-inch baking pan with foil. In the pan combine cherry tomatoes, bell pepper, garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss to combine.

Step 2

Roast tomato mixture 12 minutes or until softened, stirring once. Using foil, remove tomato mixture from pan. Let tomato mixture and pan cool 15 minutes.

Spread beans in cooled pan. With long side of pan facing you, place blue chips in the upper left-hand corner. Arrange stripes of tomato mixture and white corn chips. Sprinkle cheese over chips. Bake 5 minutes or until cheese melts.

Meanwhile, stir together sour cream and lime juice. If desired, place some of the mixture in a pastry bag fitted with a small star tip. Pipe (or dollop) sour cream stars on blue chips. Serve with remaining sour cream mixture and, if desired, salsa. Serves 8.

Image and recipe sourced from: https://www.bhg.com/recipe/patriotic-sheet-pan-nachos/