Recipe File: National Nacho Day Edition

How about a really slow golf clap for very long overdue Recipe File post? Don’t get too excited as this is not going to be any Top Chef-esque masterpiece but instead a simple ode to my favorite Tex-Mex appa-teaser in honor of National Nacho Day. Sure, I could go the distance and fry my own beans and chips, but frankly when these crowd pleasers show up on one of my menus, its because I am usually searching for a simple starter to warm up for a more complicated main course. And, since it is also Election Day, I will confess if I were casting my ballot for the best nacho in town, it would be the bean and cheese nachos from Matt’s El Rancho. Enjoy!

Nachos

Bean and Cheese Nachos w/Peppers & Onions

Ingredients:

1 bag Tortilla Chips (I usually go for Julio’s but in general, look for a thicker, larger triangular chip)

1 can Refried pinto beans

Queso Quesadilla or for a local option, pick up some Dos Lunas Classico, sliced thinly

1 white or yellow onion, thinly sliced

2-3 peppers; any variety of bell pepper, sweet peppers (in season now), thinly sliced in strips

1 tablespoon butter/oil

1 tablespoon water

optional:

1 jar jalapeños

1 poblano pepper*

2 tablespoons chipotle sauce**

sea salt

 

Recipe:

Preheat the oven to 400 degrees. Heat butter or oil in a sauté pan over medium high heat. Add onions and peppers and sauté until translucent, about 8-10 minutes. Squeeze lime juice in pan, continue to cook. Add water and/or an extra pat of butter to the onion mixture to soften. Toss mixture and remove from heat. Spread tortilla chips on baking sheet. Spread a layer of beans on each chip. Next add 2-3 pieces of the onion mixture to each chip. Optional: add 1-2 jalapeno slices to each chip. Layer 1 piece of cheese on each chip. Sprinkle salt on nachos. Bake for 5-7 minutes or until cheese is melted and bubbling. Transfer to serving dish and enjoy.

*Preheat broiler. Place poblano pepper on a foil lined baking sheet and roast for 10-15 minutes or until slightly charred, turning once throughout. Remove from oven and place in ziplock bag for 10 mins. With hands protected with gloves, remove skin from pepper and slice pepper into thin strips. Toss with onion mixture.

**For an extra kick, heat a small saucepan on low. Mix the can of refried beans with two tablespoons of chipotle sauce until well blended. Remove from heat and continue with recipe as follows.

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