Whether for game-day, movie night, or a quick appetizer, nachos are always a crowd-pleaser – and the bigger the better. This is a basic nacho recipe, but you can improvise to your hearts content, and get creative.
1 cup of fresh refried beans (or 1/2 to 3/4 or a can of refried beans
1/2 Tablespoon Chili powder
1/2 Tablespoon Cumin
2 Tablespoons Jalapeno pickling brine (just a bit of the brine from a jar of jalapenos)
Sriracha Chili paste (to taste)
Juice of half a lime
Salt (to taste)
Pepper (to taste)
6 Corn Tortillas
1 Roma tomato
Chopped Cilantro (or Parsley or Basil)
Grated cheddar cheese (enough to cover each nacho)
Salsa of choice
Start by heating your refried beans in a sauté pan and add your cumin, chili powder, salt, and pepper. Follow that with the jalapeno brine and mix everything thoroughly.
This step is not really to cook the beans to any certain state, but just to make sure everything well mixed.
Once everything is thoroughly mixed, remove the beans from the heat and stir in the juice of half a lemon.
Tortilla Prep and Nacho Assembly
Start by coating each side of the tortillas with a very thin layer of olive oil (this will help them crisp when baked) before cutting each tortilla in half.
With the tortillas prepped, spread a thin layer of beans on each tortilla, followed by a sprinkling of cheese.
Next, sprinkle the diced onions and chopped jalapenos over each tortilla to your liking.
When finished, bake in a preheated oven at 425 degrees for about 10-12 minutes. Once the tortillas are golden and crisp, and the cheese is melted, they’re done.
Finishing the Nachos
Once the nachos are done baking, finish by placing dollops of sour cream and sliced tomato on each one, and drizzle with a bit of your favorite salsa (a roast chili one would work great).
Finish by sprinkling your chopped cilantro, or other herbs, over each nacho, and you’re ready to enjoy.