Easy, Cheesy Slow-Cooker Nachos

By Krissy

We all love oven-backed nacho. But if you're not a fan of scraping cheese crisps off your baking sheet, I have another alternative for you: Slow-cooker nachos! Yup, just add all the ingredients you want to go gooey -- bean, cheese, salsa -- into the slow cooker and let it work its melty magic. Then just pour it over your chips.

Ingredients

• 1 can (14 to 19 oz) black beans, drained, rinsed and mashed
• 1 cup salsa
• 4 green onions, finely chopped
• 2 roasted peppers (poblanos or sweet), peeled and diced
• 1 roasted jalapeño, seeded and diced, or 1 chipotle pepper in adobo sauce, minced
• 2 cups shredded Cheddar or Monterey Jack cheese
• Tortilla chips
• Small (2 to 3 1/2 quart) slow cooker

Details

Servings 1
Adapted from thestir.cafemom.com

Preparation

Step 1

In slow cooker stoneware, combine beans, salsa, green onions, poblano and jalapeño peppers and cheese. Stir well. Cover and cook on High for 1 1/2 hours, until mixture is hot and bubbly. Serve with tortilla chips.

Garnish ideas: Sour cream, guacamole, chopped black olives.