Ultimate Nachos Epicurious Recipe (My Version)
The original recipe called for grilled chicken, but since we did wings, we did not add any meat. We served it for Super Bowl. Too bad the outcome of the game wasn't as good as the nachos. They were delish!
- FOR THE PINTO BEAN DIP
- 1-tablespoons olive oil
- 1/3 - cup chopped red onion
- 2 - cloves garlic, chopped
- 3 - tablespoons chopped red-bell pepper
- 3/4 - teaspoon chili powder
- 1- 15-ounce can low-sodium pinto beans, rinsed and drained
- 1/2 - tablespoon red-wine vinegar
- 1/2 - teaspoon dried oregano
- 1/2 - teaspoons kosher salt
- 1/4 - teaspoon freshly ground black pepper
- FOR THE NACHOS
- 1- 13-ounce bag restaurant-style tortilla chips
- 1 to 2 - jalapeños (depending on heat), halved lengthwise and thinly sliced
- 8 - ounces sharp cheddar cheese, grated (about 2 cups)
- 8 - ounces Monterrey jack cheese, grated (about 2 cups)
- 1 - medium tomato, chopped
- 1/2 - small red onion, very thinly sliced
- Sour cream, for serving
- Cilantro leaves, for serving
FOR THE PINTO BEAN DIP:
In a large skillet over medium heat, heat the olive oil. Add the onion and cook until softened, 4 to 5 minutes. Add the garlic and bell pepper and cook, stirring, until softened, 4 to 5 minutes more. Stir in the chili powder and cook until fragrant, 1 minute more. Remove from heat.
To the bowl of a food processor, add the beans, vinegar, oregano, salt, pepper, and 1/4 cup water and pulse to combine. Add the onion mixture and pulse to combine. If necessary, add more water 1 tablespoon at a time and process until smooth. Taste and adjust seasoning.
ASSEMBLE THE NACHOS:
Preheat oven to 400°. Add a small dollop of bean dip to the center of each chip (about 1/4 teaspoon per chip) and divide chips among 2 rimmed baking sheets. Sprinkle evenly with jalapeño slices and cheeses. Bake until cheese is bubbling and melted and the edges of chips are just starting to brown, 8 to 10 minutes. Top with tomato, onion, sour cream, cilantro. Serve immediately.
• Tomatillo Salsa
• Spicy Tomato Salsa