Bean Dip Nachos
This festive and colorful nacho recipe is perfect for the holidays.
Ingredients
For the roasted bean dip:
- 2 tablespoons corn oil
- 1 small onion, finely chopped
- 2-3 cloves garlic, sliced
- 1 jalapeño chili pepper, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Salt and pepper
- 1 can refried beans (15 ounces)
For the rajas:
- 3-4 poblano chili peppers
- 3/4 cup creme fraiche
- 1 large clove garlic, grated
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground cumin
- Salt and pepper
For the nachos:
- 1 bag vegetable tortilla chips (12 ounces), such as RW Garcia gluten-free chips
- 1 bag shredded Monterey Jack cheese (8 ounces)
- 3/4 cup store-bought salsa
Preparation
Make the bean dip: In a medium size skillet, heat the oil over medium to medium-high heat. Add the onion, garlic, jalapeño, coriander, cumin and salt and pepper, to taste. Cook until the onion is tender, 6-7 minutes. Add 1 cup water and bring to a boil. Cook for 2-3 minutes to reduce. Transfer to a food processor, add the refried beans and process until smooth.
Make the rajas: Broil the poblanos until charred all over. Cut into strips. In a small bowl, combine the creme fraiche, garlic, lime juice and cumin; season with salt and pepper. Stir in the poblanos.
Pre-heat the oven to broil. Spread the bean dip on the tortilla chips and top with the shredded cheese. Melt in the broiler. Top with the rajas and salsa.
