cup (2 ounces) shredded reduced-fat Monterey Jack cheese
1/4
cup chopped fresh cilantro
2
teaspoons jalapeño pepper sauce or 1/4 teaspoon hot pepper sauce
1/2
cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
1. Spray large baking sheets with nonstick cooking spray; set aside.
2. Cut bell peppers into 2×1-1/2-inch strips; cut strips into bite-size triangles (each bell pepper strip should yield 2 or 3 triangles).
3. Spray large nonstick skillet with cooking spray. Add tomatoes, onion, chili powder and cumin. Cook over medium heat 3 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in rice, Monterey Jack cheese, cilantro and pepper sauce.
4. Top each pepper triangle with about 2 tablespoons rice mixture; sprinkle with Cheddar cheese. Place on prepared baking sheets; cover with plastic wrap. Refrigerate 1 hour or up to 8 hours before serving.
5. When ready to serve, preheat broiler. Remove plastic wrap. Broil nachos 6 to 8 inches from heat 3 to 4 minutes (or bake at 400°F 8 to 10 minutes) or until cheese is bubbly and rice is heated through.
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