Cheesy Nachos with Refried Beans

Name: Cheesy Nachos with Refried Beans
Yield: Serves 4 to 6
Cuisine: US & Canada, Latin America & Caribbean, Southwest (Tex-Mex), Mexican
Ingredients: 1/2 , small jalapeño chile or 1/2 chipotle chile in adobo sauce, minced; 1/4 , small red onion, peeled and root end removed; 1 small clove, garlic, minced or pressed; 2 tablespoons, fresh cilantro leaves; 1/4 teaspoon, table salt; pinch, ground black pepper; 2 teaspoons, lime juice from 1 lime; 2 , small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained; 2 , small avocados (preferably Haas), ripe; 1 tablespoon, minced red onion; 1 small clove, garlic, minced or pressed through garlic press; 1/2 , small jalapeño chile, minced (about 1 1/2 teaspoons); 2 tablespoons, minced fresh cilantro leaves; , table salt; 1 tablespoon, lime juice from 1 lime; 8 ounces, tortilla chips; 3/4 cup, refried beans (about 6 ounces); 1 pound, shredded cheddar cheese (4 cups); 2 , large jalapeño chiles (3/4 ounce each), sliced thin (about 1/4 cup); 2 , scallions, sliced thin; 1/2 cup, sour cream (4 ounces); 1 , lime, cut into 6 wedges

Appetizers
US & Canada
Latin America & Caribbean
Southwest (Tex-Mex)
Mexican
Pasta, Grains, Rice & Beans
Eggs & Dairy
Beans
Cheese
Vegetarian
Snacks
Super Bowl

Appears in Cook's Illustrated July/August 2002, America's Test Kitchen TV

Nachos are always a delicious treat, and making salsa and guacamole from scratch will be sure to impress eager eaters.

SERVES 4 to 6

TIME 1 hour

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