Warm Bean Dip
- 1 tablespoon olive oil
- 1 small white or yellow onion, finely chopped
- 2 large cloves garlic, chopped
- 1 jalapeno or Serrano chile, chopped (remove seeds for a milder dip)
- 1 teaspoon (about 1/3 palmful) cumin
- 1 can (15 to 15.5 oz.) black beans, rinsed
- 1 1 1/2 tsp. to 1 tbsp. cayenne pepper sauce (medium to spicy heat level), such as Frank's RedHot
- About 8 cups or large handfuls tortilla chips, preferably Xochitl ( I use a mix of blue and white or yellow corn chips--enough to evenly cover the baking sheet)
- 2 1/2 cups shredded pepper jack or Monterey jack (about 3/4 lb.)
- 4 tomatoes on the vine, seeded and chopped
- 4 tomatillos--husked, rinsed and chopped
- 1 small red onion, finely chopped
- 1/2 cup cilantro leaves mixed with a few mint leaves, finely chopped
- 2 jalapeno chiles, finely chopped
- 1 lime, juiced (about 2 tbsp.)
- Sliced pickled jalapenos, for garnish
- 1 small head iceberg lettuce, cored and chopped (about 4 cups)
Position a rack in the middle of the oven; preheat to 400 degrees.
In a small skillet, heat the oil, one turn of the pan, over medium-high. Add the onion, garlic, jalapeno and cumin; season with salt. Cook, stirring often, until the vegetables soften, about 5 minutes. Add 1/2 cup water. Cook, stirring often, until the liquid is reduced by half, 3 to 5 minutes; transfer to a food processor. Add the beans and hot sauce. Puree; season with salt.
Arrange the chips on a parchment- or foil-lined baking sheet; bake until toasted, 5 to 7 minutes. Top with the bean dip and sprinkle evenly with the cheese.
Preheat the broiler. In a medium bowl, combine the tomatoes, tomatillos, onion, cilantro and mint, jalapenos and lime juice; season with salt.
Return the nachos to the oven and broil until the cheese melts and is browned in spots, 4 to 5 minutes. Top the nachos with the pickled jalapenos, then the lettuce and the tomato-tomatillo salad. Serve the nacho salad on the baking sheet or divide among plates.