- Cook Time
- Prep Time
- 1 poblano or small green bell pepper, cut into 3 or 4 pieces
- 1 medium yellow summer squash, cut lengthwise into 4 slices
- Cooking spray
- 7 6-inch corn tortillas
- 1 teaspoon fresh lime juice
- 3/4 cup canned low-fat vegetarian chili, warmed and drained
- 3 ounces shredded Monterey jack
- 2 scallions, trimmed and thinly sliced
- 3/4 cup medium or hot pico de gallo (fresh salsa), drained
- 2 tablespoons chopped fresh cilantro
Heat a grill or grill pan over medium-high. Spritz the pepper and squash with cooking spray. Grill until tender and grill marks form, 4 to 5 minutes per side. Let cool slightly, then dice. Transfer to a colander set over a bowl and let drain. Toss the drained vegetables with 1/8 tsp salt.
Preheat the oven to 400 degrees. Spritz the tortillas with cooking spray, brush with the lime juice and sprinkle with 1/4 tsp. salt. Cut each tortilla into 4 wedges and divide the tortilla wedges between 2 large baking sheets in a single layer. Bake until just crispy, 10 to 12 minutes. Transfer the chips to a rack and let cool.
Reduce the oven temperature to 350 degrees. Arrange the chips on an ovenproof platter. Top with the chili, grilled vegetables, cheese and scallions. Bake until the cheese melts, 6 to 8 minutes. Top with the pico de gallo and cilantro.