Nachos

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Serving size: 1 of 18 servings
Calories 357, total fat 24 G., saturated fats 4 G., proteins 7 G., carbohydrates 30 G., fiber 4 G., cholesterol 9 mg, sodium 288 mg, sugar 1 G.

Tex-Mex nachos, filled with a variety of toppings, are a great snack, party appetizer, or even dinner. This nachos recipe is made entirely from scratch, including the corn tortilla chips, which you can deep-fry or bake for a healthier option. The crispy chips are topped with refried beans, chili peppers (spicy jalapeños and sweeter poblanos), sprinkled with cheese, and baked in the oven to melt the cheese. This is all done just before serving to ensure the chips don't get soggy from the toppings and stay crispy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Tortilla chips (option 1)

Vegetable oil for frying
12 corn tortillas, 6 inches in diameter (preferably white)
Fine salt

Oven-Baked Tortilla Chips (Option 2)

12 corn tortillas, 6 inches in diameter (preferably white)
1 tbsp. vegetable oil
Fine salt

Refried beans

1 can (430 g) pinto beans, rinsed
3 tablespoons extra-virgin olive oil
Half a medium onion, chopped
4 cloves garlic, crushed
1 teaspoon ground coriander
0.5 tsp ground cumin
1 cup chicken broth, homemade or store-bought, lightly salted
1 tbsp chopped fresh cilantro (optional)

Assembly

220 g homemade white corn tortilla chips, fried or baked (see recipes below)
1 1/2 cups refried beans, warmed (see recipe below)
2 poblano peppers, roasted, seeded, peeled, and diced
2-4 pickled jalapeno peppers, seeded and thinly sliced
1 cup finely grated Monterey Jack cheese (about 110 g)
0.5 cup sour cream

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn chips, pinto beans, Monterey Jack cheese, bouillon, chili pepper, coriander, cumin, sour cream

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Place half the chips in a large, shallow casserole or ovenproof dish. Top with half the refried beans, mounding them in small piles, and sprinkle with half the chili peppers. Repeat with the remaining chips, beans, and chili peppers. Sprinkle the nachos with cheese.

Bake until the cheese is heated through and melted, about 3-5 minutes. Drizzle the nachos with sour cream and serve.

Tortilla chips:

Yield: 4-6 servings

Pour 2 inches of vegetable oil into a large, heavy-bottomed saucepan. Insert a deep-fry thermometer into the pan. Heat the oil over medium heat to 350°F (180°C).
Meanwhile, stack the tortillas and cut them into six pieces to make triangular chips.
Increase the heat to high. Fry the chips in batches, turning them with a slotted spoon, until golden brown, about 2 minutes. Transfer the chips with a slotted spoon to a paper towel-lined baking sheet to remove excess oil. Before frying the next batch, return the oil to 180°C (350°F). Cool the chips and season with salt.
Oven-baked tortilla chips:

Preheat oven to 175°C.

Brush both sides of the tortillas with vegetable oil. Stack them and cut each stack into six pieces to create triangular chips. Place the chips in a single layer on two large baking sheets and season with salt. Bake until golden and crispy, rotating the baking sheets halfway through, about 12-15 minutes.
Refried beans:

In a small bowl, mash two-thirds of the beans with a fork or potato masher. Set the whole beans aside.

In a medium skillet over medium-high heat, heat the vegetable oil and add the onion. Cook until lightly browned, about 3-4 minutes. Add the garlic and cook, stirring, for another 1-2 minutes. 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 cook for another 4-5 minutes, until the beans thicken. Season with salt and pepper to taste; add fresh cilantro if desired.