Crispy chips, roasted veggies, and melted cheese come together for a colorful Tex-Mex crowd-pleaser.
# What You'll Need:
→ Vegetables
01 - 1 red bell pepper, diced
02 - 1 yellow bell pepper, diced
03 - 1 medium zucchini, diced
04 - 1 small red onion, thinly sliced
05 - 1 cup corn kernels, fresh or frozen
06 - 1 tablespoon olive oil
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Chips & Cheese
12 - 8 ounces tortilla chips
13 - 2 cups shredded Monterey Jack or cheddar cheese
→ Toppings
14 - 1/2 cup cherry tomatoes, quartered
15 - 1 jalapeño, thinly sliced (optional)
16 - 1/4 cup chopped fresh cilantro
17 - 1/2 cup sliced black olives
18 - 1/2 cup sour cream or Greek yogurt
19 - 1 avocado, diced (optional)
20 - Lime wedges, for serving
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large mixing bowl, combine red and yellow bell peppers, zucchini, red onion, and corn. Add olive oil, chili powder, smoked paprika, cumin, salt, and black pepper. Toss until vegetables are evenly coated with seasoning.
03 - Spread seasoned vegetables in a single layer on prepared sheet pan. Roast for 15 minutes, stirring halfway through, until vegetables are tender and lightly golden.
04 - Transfer roasted vegetables to one half of the sheet pan. Spread tortilla chips over the remaining half or use a second parchment-lined sheet pan.
05 - Sprinkle half of the shredded cheese over the chips. Top evenly with roasted vegetables, then cover with remaining cheese.
06 - Return to oven and bake for 5 to 7 minutes, until cheese is melted and bubbling.
07 - Remove from oven and immediately top with cherry tomatoes, jalapeño, cilantro, and black olives. Serve hot, topped with sour cream or Greek yogurt, diced avocado, and lime wedges.
