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Rachel Ray's Black Jack Nachos with Gazpacho Salsa

Rachel Ray
Course Appetizer, Main Course
Cuisine Mexican


Gazpacho Salsa

  • 1/3 Seedless Cucumber chopped
  • 3 Vine-Ripe Tomatoes seeded and chopped
  • 1/2 Red Onion finely chopped
  • A small handful cilantro or flat-leaf parsley finely chopped
  • 2 Jalapeño or Serrano Peppers seeded and finely chopped
  • 1/2 Red Sweet Pepper seeded and chopped
  • Salt
  • 2 tsp Tabasco Sauce
  • 1 Juice of Lime


  • 1 tbsp Olive Oil
  • 1 Small White Onion finely chopped
  • 2 Cloves of Garlic finely chopped
  • 2 Jalapeño Peppers seeded and chopped
  • Salt and Pepper
  • 1 1/2 tsp Ground Cumin about half a palmful
  • 1/2 cup Water
  • 2 14-ounce cans Black Beans
  • A Handful Cilantro
  • 1 Juice of Lime
  • 1 tbsp Frank’s Red Hot Hot Sauce
  • 1 bag Xochitl Organic Blue Corn Chips 
  • 2 1/2 cups Pepper Jack cheese shredded


  • Combine salsa ingredients in a bowl and set aside
  • Preheat broiler with a rack at the center of the oven
  • Spread the chips on a parchment-lined baking sheet
  • Toast and remove from oven
  • Heat olive oil, a turn of the pan, in a small saucepan over medium-high heat
  • Add onions and garlic, jalapeño, salt, pepper and cumin, and cook 5 minutes to soften
  • Add water and reduce to 2-3 tablespoons
  • Add beans and heat through
  • Transfer beans to the bowl of a food processor and add lime juice and hot sauce
  • Process until smooth, adjust salt to taste
  • Top toasted chips with the black bean dip and the cheese
  • Place back under the broiler to brown
  • Top with salsa and serve


Keyword nachos