Ingredients
- Refried Beans:
- 1 Bag of Tortilla Chips
- 1 large onion, chopped into 1/4 inch dice
- 4 garlic cloves, finely chopped
- 1 fresh jalapeño, seeded and finely chopped
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- One 14-ounce can whole tomatoes, drained
- Two 15-ounce cans red kidney beans, rinsed and drained
- 1 1/2 cups water
- 2 tablespoons butter
- Salt and freshly ground black pepper
- Pickled onions:
- 1 small red onion, halved and sliced thin
- 2 jalapeño chiles, stemmed and sliced into thin rings
- 1 cup white wine vinegar
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 teaspoon salt
- Fresh Shredded Gruyere, Smoked Gouda and Muenster Cheeses
- Thinly Sliced Radishes
- Spiced Sour Cream (pick one):
- Sriracha sour cream: Stir in your desired amount for some extra spice.
- Tequila lime sour cream: Fold in a teaspoon or two of each for a bit of citrus booziness.
- Caramelized onion sour cream: Try mixing in 1/4 cup of caramelized onions.
- Mashed avocado sour cream: For those who just can't do it without the green.
Preparation
Step 1
For Refried Beans:
Generously film the bottom of a 10-inch skillet with olive oil and heat over medium-high heat. Sauté the onions with salt and pepper to taste until they begin to soften, about 3 minutes.
Add the garlic, jalapeño, cinnamon, and cloves, and cook the mix until it is fragrant, about 1 minute, taking care not to burn the spices. Add the tomatoes, crushing them as they go into the pan. (Do this carefully, or they may squirt juice at you.) Sauté for another minute.
Stir in the beans and water. Bring to a fast simmer, crushing the beans with a potato masher as they cook, and scraping the bottom of the pan as the beans begin to thicken. Simmer until the beans are thick, about 10 minutes.
Blend in the butter, and taste for seasoning just before serving.
For Pickled Onions:
Combine onion and jalapeños in medium bowl. Bring vinegar, lime juice, sugar, and salt to boil in small saucepan. Pour vinegar mixture over onion mixture and let sit for at least 30 minutes. (Pickled onions can be made and refrigerated up to 2 days in advance.)
For Assembly:
Preheat oven to 475.
Layer Chips, Beans and Cheese blends in a cast iron skillet, on a baking sheet, or a shallow baking dish. Bake in the oven for about 10 minutes or until cheese is melted and beans are heated through.
Remove and top with onions, spiced sour cream, radishes and whatever else you enjoy.