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tortilla chips beans poblano chiles jalapeno chiles cheese sour cream vegetable oil corn tortillas salt tortilla chips vegetable oil salt beans pinto beans extra-virgin olive oil onion garlic ground coriander ground cumin chicken broth kosher salt fresh coriander
Viewed: 23 - Published at: 7 years agoIngredients
- 8 ounces homemade white corn tortilla chips, fried or baked, recipes follow
- 1 1/2 cups refried beans, warmed, recipe follows
- 2 poblano chiles, roasted, peeled, seeded, and diced
- 2 to 4 canned, pickled jalapeno chiles, stemmed and thinly sliced crosswise
- 1 cup finely shredded Monterey Jack cheese (about 4 ounce)
- 1/2 cup sour cream
- Vegetable oil for frying
- 12 (6-inch) corn tortillas (preferably white)
- Fine salt
- Baked Tortilla Chips
- Twelve 6-inch corn tortillas (preferably white)
- 1 tablespoon vegetable oil
- Fine salt
- Refried Beans
- One 15 1/2-ounce can pinto beans, drained and rinsed
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 cup chicken broth, homemade or low-sodium canned
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh coriander leaves (cilantro) (optional)
Method
- Preheat the oven to 400 degrees F.
- Spread half the chips out in a large shallow casserole dish or on an ovenproof platter.
- Top with half the beans, in small spoonfuls, and scatter with half the chiles.
- Repeat with the remaining chips, beans, and chiles.
- Sprinkle the top of the nachos with the cheese.
- Bake until heated through and the cheese melts, about 3 to 5 minutes.
- Top the nachos with dollops of the sour cream and serve.
- Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches.
- Place a deep-frying thermometer in the pot.
- Heat the oil over medium heat to 360 degrees F.
- Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
- Raise the heat to high.
- Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes.
- Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain.
- (Return the oil to the proper temperature between batches.)
- Cool and season with salt.
- Serve.
- Yield: 4 to 6 servings
- Preheat the oven to 350 degrees F.
- Brush both sides of the tortillas with the oil.
- Stack the tortillas and cut the pile into sixths to make chips.
- Spread the chips out in a single layer on two large baking sheets and season with salt.
- Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes.
- Serve.
- Yield: 4 to 6 servings
- In a small bowl, mash two-thirds of the beans with a fork or potato masher.
- Reserve the whole beans separately.
- In a medium skillet, heat the oil over medium-high heat and add the onion.
- Cook until lightly browned, about 3 to 4 minutes.
- Add the garlic and cook, stirring for 1 to 2 minutes more.
- Add the spices and cook until fragrant, about 1 minute more.
- Add the mashed beans and half the broth and cook, stirring frequently until thickened, about 5 minutes.
- Add the whole beans and the remaining broth and simmer about 4 to 5 minutes more until thickened but not pasty.
- Season with the salt and pepper, and stir in the fresh coriander, if desired.
- Serve.
- Yield: 4 to 6 servings
