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Bean Dip Nachos


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


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.