Pepper Jack Veggie Bites

This easy going dish is a veggie lover’s delight and easy enough to fix in a jiffy.

Cook Time: (X) min | Prep time: (X) min | Serves: (x) | Yields: (x)
  • 1 small zucchini, sliced lengthwise ¼ Inch thick slices
  • 1 small yellow squash, sliced lengthwise ¼ Inch thick slices
  • 1 red onion, sliced in rings ¼ inch thick
  • 1 red bell pepper, stem and seeds removed, sliced lengthwise ¼ inch thick slices
  • 2 Tbsp. of extra virgin olive oil
  • 1 pinch of salt and pepper to taste
  • ½ pound pepper jack cheese, grated
  • ½ cup TOSTITOS® Chunky Salsa
  • 1 14 oz. bag of TOSTITOS® SCOOPS!® Tortilla Chips
  1. Preheat a gas or charcoal grill to medium-high heat.
  2. Preheat oven to 150°.
  3. Slice zucchini, squash, bell peppers and onions lengthwise into ¼ inch thick slices.
  4. Drizzle sliced vegetables with olive oil and lightly season with salt and pepper.
  5. Arrange vegetables over open fire grill.
  6. After about 1 to 2 minutes, rotate vegetables 90° to get grill marks.
  7. Let vegetables grill for another minute, flip to the other side and repeat.
  8. Remove vegetables and let cool.
  9. Dice the grilled vegetables and mix in a large bowl with grated cheese and chunky salsa.
  10. Place a Tbsp. of the mixture into each TOSTITOS® SCOOPS! ® and bake in oven at 150° for about 10 minutes or until cheese melts.
  11. Let cool and serve!

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