Bean Dip Nachos
Makes: 8 servings
Roaste Bean Dip
- 2 tablespoons corn oil
- 1 small onion, finely chopped
- 2 - 3 cloves garlic, sliced
- 1 jalapeno chile, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Salt and pepper
- 1 15 ouncecan refried beans
Rajas
- 3 - 4 poblano chiles
- 3/4cup creme fraiche
- 1 large clove garlic, grated
- 1 tablespoon fresh lime juice
- 1/4teaspoon ground cumin
- salt and pepper
Nachos
- 1 12 ouncebag vegetable tortilla chips, such as RW Garcia gluten-free chips
- 1 8 ouncebag shredded Monterey Jack cheese
- 3/4cup store-bought salsa
- Make the bean dip. In a medium skillet, heat the oil over medium to medium-high heat. Add the onion, garlic, jalapeno, coriander, cumin and salt and pepper to taste. Cook until the onion is tender, 6 to 7 minutes. Add 1 cup water and bring to a boil. Cook for 2 to 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.
- Preheat 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.