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

  • 4Servings


Green Chile Queso:

  • 1 1/2 tablespoons butter
  • 1 tablespoon flour
  • 3/4 cup milk
  • 1 1/2 cups shredded yellow cheddar
  • 1 4 ounce can green chiles (to taste)
  • Salt and Pepper

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 16 ounce can spicy vegetarian refried beans
  • 1 bag RW Garcia Tortilla Chips


  • Pickled red onions
  • Sliced pickled jalapenos


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 and then the green chiles. Season with salt and pepper.

For the beans:

Place a medium sauce pot over medium heat, add oil. Add onions and garlic and cook for 2-3 minutes. Stir in cumin and coriander and let cook for an additional minute, or until fragrant. Add water and bring to a simmer, then add 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 jalapenos.