Corn, Pepper and Cheese Nachos

These nachos are so good! They have the sweet taste from the corn and the smoky taste from the peppers, and of course, the cheese. This recipe is a simple version of something I saw in a Martha Stewart magazine. If it is summer, and you have fresh grilled corn, these would be even better.

I made my own homemade tortilla chips using flour tortillas, but store bought chips would work just as well. Buy the thick chips as they need to be sturdy enough to hold the toppings. If you want to make your own chips: Cut tortillas into chip-size pieces, and fry in 375F vegetable oil. Drain on paper towels. Only fry a few chips at a time and be very careful of the hot oil.

tortilla chips
2 small bags frozen corn, defrosted
1-2 bell peppers, diced
olive oil
salt, pepper, hot sauce, to taste
8 ounces grated Monterey Jack cheese

Saute the peppers in oil until they are just tender and a bit charred around the edges. Add the corn and saute for a few more minutes. Turn off the heat and add the grated cheese. Mix well. Preheat the oven to 350F. Place individual chips on a baking sheet and top each one with some of the corn mixture. Bake for about 5 minutes, just until the cheese is melted. I served these with some spicy red cabbage slaw.