Blue Corn Chips Nachos with Pepper Jack Cheese

Special Equipment: Four 8 X 5 1/4 inch foil au gratin pans. 1. Preheat the grill to medium high heat. 2. Place a single layer of corn chips in the bottom of each pan. Sprinkle each layer with 2 tablespoons beans, 3 tablespoons no-bean chili and 1/4 cup cheese. Repeat to make another layer. 3. Turn the heat down to medium low. Place the pans on the grill, cover and cook until the cheese is melted, bubbling and lightly browned. About 10 minutes. 4. In a small bowl combine the sour cream and chili powder and mix until well blended. 5. Top the Nachos with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato.