Nachos

8 ounces white corn tortilla chips, fried or baked

1 1/2 cups refried beans, warmed, recipe follows

2 poblano chiles, roasted, peeled, seeded, and diced

2 to 4 canned, pickled jalapeno chiles, stemmed and thinly sliced crosswise

1 cup finely shredded Monterey Jack cheese (about 4 ounce)

1/2 cup Cream O' Weber sour cream

Preheat the oven to 400 degrees F.

Spread half the chips out in a large shallow casserole dish or on an ovenproof platter. Top with half the beans, in small spoonfuls, and scatter with half the chiles. Repeat with the remaining chips, beans, and chiles. Sprinkle the top of the nachos with the cheese. Bake until heated through and the cheese melts, about 3 to 5 minutes. Top the nachos with dollops of the sour cream and serve.

Refried Beans

One 15 1/2-ounce can pinto beans, drained and rinsed

3 tablespoons extra-virgin olive oil

1/2 medium onion, chopped

4 cloves garlic, minced

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 cup chicken broth, homemade or low-sodium canned

Salt and freshly ground black pepper, to taste

1 tablespoon chopped fresh coriander leaves (cilantro) (optional)

In a small bowl, mash two-thirds of the beans with a fork or potato masher. Reserve the whole beans separately.

In a medium skillet, heat the oil over medium-high heat and add the onion. Cook until lightly browned, about 3 to 4 minutes. Add the garlic and cook, stirring for 1 to 2 minutes more. Add the spices and cook until fragrant, about 1 minute more. Add the mashed beans and half the broth and cook, stirring frequently until thickened, about 5 minutes. Add the whole beans and the remaining broth and simmer about 4 to 5 minutes more until thickened but not pasty. Season with the salt and pepper, and stir in the fresh coriander, if desired. Serve.

Yield: 4 to 6 servings

© Cream O' Weber, 2003. All rights reserved.