IT’S NACHO TIME!!!
Whether you are making a party platter, hungry for a late night snack, or trying to satisfy your midday cravings, nachos are always the answer! Just like when building a house, you have to start with a strong foundation, so frying your own tortilla chips is the way to go. I like to top it off with some homemade refried beans that are a little spicy and smokey from the chipotles in adobo. After the beans, I top it off with all the classics, corn, pico de gallo, sliced radishes, jalapeno, cilantro, and scallions. Each bite is packed with tons of delicious flavors and textures!
- 2 tablespoons vegetable oil, divided
- ½ onion, chopped
- 2 cloves garlic, chopped
- ½ chipotle in adobo, chopped
- ½ teaspoon adobo sauce
- 1 15-oz. can black beans
- 2 tablespoons fresh lime juice
- Kosher salt
- Freshly ground pepper
- 1 bag Tortilla chips
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 jalapeño, thinly sliced
- Thinly sliced radishes (for serving)
- 2 cups pico de gallo
- ½ cup charred corn
- Scallions, thinly sliced
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add onion, garlic, and chipotle in adobo, and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, adobo sauce, season with salt and pepper. Process until smooth.
- Heat up another tablespoon of oil in the same pan. Add back in the pureed black beans and fry for 1-2 minutes until slightly thickened. Remove from the pan and set aside in a covered bowl until ready to serve.
- Preheat oven to 425 degrees.
- Arrange half of chips on a baking sheet. Top with half of beans, then half of each cheese.
- Repeat layering with remaining chips, beans, and cheese and corn.
- Bake until cheese is melted and gooey, about 5 minutes.
- Serve nachos topped with pico de gallo, sliced jalapeño, scallions, cilantro and radishes.