Nachos with Pinto Beans & Jack Cheese Recipe

Name: Nachos with Pinto Beans & Jack Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tomatoes; 1 white onion, halved lengthwise; 3 garlic cloves; 2 chipotles in adobo sauce, stemmed; Kosher salt; Freshly ground pepper; 3 poblano chiles; One 1-pound bag tortilla chips; 1 pound Monterey Jack cheese, shredded; One 15-ounce can pinto beans, rinsed and drained; Mexican crema or sour cream, for serving; Guacamole, for serving; Chopped cilantro, for serving; Minced white onion, for serving

Servings: persons

1 pound tomatoes
1 white onion, halved lengthwise
3 garlic cloves
2 chipotles in adobo sauce, stemmed
Kosher salt
Freshly ground pepper
3 poblano chiles
One 1-pound bag tortilla chips
1 pound Monterey Jack cheese, shredded
One 15-ounce can pinto beans, rinsed and drained
Mexican crema or sour cream, for serving
Guacamole, for serving
Chopped cilantro, for serving
Minced white onion, for serving

1
To make the salsa, light a grill or preheat a grill pan.
2
Grill the tomatoes, halved onion and garlic over moderately high heat, turning, until charred in spots, about 10 minutes.
3
In a saucepan, simmer the tomatoes, onion, garlic and chipotles with 1 1/2 cups of water over moderate heat until the onion is softened and the tomatoes burst, about 30 minutes.
4
Transfer to a blender and puree until smooth.
5
Season the salsa with salt and pepper.
6
Roast the poblanos over a gas flame, turning, until charred.
7
Transfer to a bowl, cover with plastic and let steam for 15 minutes.
8
Peel, seed and stem the chiles, then dice.
9
Preheat the oven to 425.
10
Layer half of the chips on a foil-lined rimmed baking sheet.
11
Scatter half of the cheese, beans and diced poblanos over the chips.
12
Repeat the layering with the remaining chips, cheese, beans and poblanos.
13
Drizzle half of the salsa on top and bake for about 10 minutes, until the cheese is melted.
14
Drizzle crema over the nachos, top with guacamole and the remaining salsa, then sprinkle with cilantro and minced onion.
15
Serve.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound tomatoes, 1 white onion, halved lengthwise, 3 garlic cloves, 2 chipotles in adobo sauce, stemmed, and more.

Yes, Nachos with Pinto Beans & Jack Cheese falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nachos with Pinto Beans & Jack Cheese

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