Nachos Grande
Serves 4 - 6
- 2 tbsp sunflower or corn oil
- 1 onion, finely chopped
- 1/2 green pepper, chopped
- 3 garlic cloves, crushed
- 1/2 cup (125 g) canned chopped tomatoes
- 1/2 -1 fresh green chili, cored, seeded, and finely chopped
- 1/2 tsp chili
powder
- 1/2 tsp paprika
- 13 oz (400 g) canned refried beans
- 5 tbsp (75 ml) water
- 2 cups (75 g) tortilla chips
- 1/4 tsp ground cumin
- 1 1/2 cups (175 g) grated Cheddar cheese
- paprika to garnish
STEPS :
- Heat the oil in a skillet, add the onion, green pepper, and garlic, and cook gently,
stirring occasionally, for 5 minutes or until soft but not browned.
- Add the tomatoes and chili and cook over medium heat for 5 minutes, or until most
of the liquid has evaporated.
- Stir in the chili powder and paprika and cook for 3 minutes, then add the refried
beans, breaking them up with a fork. Add the measured water and cook, stirring occasionally,
for 8-10 minutes, until the mixture thickens.
- Spoon the beans into the middle of a baking dish, arrange the tortilla chips around
the edge and sprinkle with cumin. Sprinkle the cheese over the beans and tortilla
chips.
- Bake in a 400癋 (200癈) oven for 15-20 minutes until the cheese has melted. Sprinkle
the paprika in a lattice pattern on top and serve immediately.
Tortilla chips
These are traditionally made from round, flat, soft tortillas that are cut into
segments and deep-fried. When covered with melted cheese and perhaps refried beans,
salsa, or other toppings, the dish is known as nachos.
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