red or green?: Nachos with Fresh Tomatoes, Pinto Beans and Chiles

Tuesday, July 9, 2013

Nachos with Fresh Tomatoes, Pinto Beans and Chiles

I am a nacho addict. What could be more perfect than pairing fresh, homemade nachos with icy cold margaritas? But the nachos have to be made with the best quality ingredients; I am not a fan of the goopy ones served at sporting events. You know, the ones with that neon yellow imitation cheese sauce poured over chips? These, my friends, are not nachos.

Here is my favorite nacho technique. I say technique, not recipe because you really should customize them to your liking. Add more or less of the suggested ingredients...or include something not on the list. The only requirement is to layer the cheese throughout the chips. This will ensure the chips stay crunchy not soggy. I bake my nachos at high heat to ensure the cheese is melted and the chips brown a tiny bit.

don't forget the margaritas

The only time to make this recipe using fresh tomatoes is in summer when tomatoes are in season. They add a delicious, sweet, fresh taste to the dish The rest of the year I use an organic, jarred salsa. Still really good....but take advantage of tomato season while it is here. Fresh really makes a difference in the taste of the nachos. Regarding the rest of the ingredients, most can be purchased from your favorite organic local market which will save you time. I have included my favorite recipes for pinto beans, pickled jalapenos and guacamole if you would like to make your own.

Here's to afternoons relaxing on the porch...or poolside...with nachos and margaritas. How perfect is that?

Nachos with Fresh Tomatoes, Pinto Beans and Chiles
1 large bag organic corn tortilla chips, thick cut
2 cups shredded extra sharp cheddar cheese
1 14.5 oz can organic pinto beans, or make your own
3 large heirloom tomatoes, chopped
1-2 fresh jalapenos, seeded and minced
1/2 red onion, chopped
pickled jalapenos to taste (jarred or homemade)
guacamole (best quality store bought or homemade)
sour cream (optional, personally I am not a fan)
sea salt
freshly ground black pepper

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Spread a layer of tortilla chips on top of the paper. Sprinkle 1/2 the cheese over the chips. Cover the cheese with another layer of chips. Cover the chips with the beans and remaining cheese. Place in oven and bake until the cheese is melted (5-7 minutes)

Remove from oven and, using 2 spatulas, lift nachos from pan and place on a serving platter. (you may need to do this in a couple of steps). Immediately cover with tomatoes, fresh jalapenos, onion and pickled jalapenos. Sprinkle a pinch each of salt and pepper over tomatoes. Top with dollops of guacamole and, if using, sour cream. Serve immediately.

It is "fresh tomato" week at Food Network's summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite tomato recipe? Share in the comments section and/or link to your blog if you have one.