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Veg-Head Nachos with Green Chili Queso and Spicy Refried Beans

Veg-Head Nachos with Green Chili Queso and Spicy Refried Beans


For the green chili queso:

  • 1 1/2 tablespoons butter

  • 1 tablespoon flour

  • 3/4 cup milk

  • 1 1/2 cups shredded yellow cheddar cheese

  • 1 can green chilies (4 ounces, to taste)

  • Salt and pepper

For the spicy refried beans:

  • 1 tablespoon vegetable oil

  • 1 small onion, finely diced

  • 2 cloves garlic, grated or minced

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 cup water

  • 1 can spicy vegetarian refried beans (16 ounces)

  • 1 bag tortilla chips, such as RW Garcia brand

For garnish:

  • Pickled red onions

  • Sliced pickled jalapeños


For the queso: Heat the butter in a small saucepan over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and cook to thicken, about 2 minutes. Stir in the cheese to melt, then the green chilies. Season with salt and pepper. For the beans: Place a medium size saucepot over medium heat and add the oil. Add the onion and garlic and cook for 2-3 minutes. Stir in the cumin and coriander and let cook for an additional minute, or until fragrant. Add water and bring to a simmer, then add the beans. Stir to combine and season with salt and pepper. The consistency should be pourable. To serve, place a serving of chips in a bowl and pour a generous spoonful of beans over the top. Then pour some queso dip on top of that and garnish with pickled red onions and jalapeños.