Nachos

Ingredients:

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

Preparation:

1. Preheat oven to 200°C.
2. 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.
3. 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).
4. Meanwhile, stack the tortillas and cut them into six pieces to make triangular chips.
5. 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.
6. 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.
7. 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.