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.
