Gallery

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement