Nachos Agrios (Sour Cream Nachos) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I thought I'd never post a recipe I'd never make, but I think this is it. I DO only post recipes that sound very yummy, like this one. It's high in fat, so it's for those of you who think you can handle it. It sounds unbelievably good. I love nachos, who doesn't? From a special edition of Saveur, The Best of Tex-Mex Cooking. From San Antonio's Los Barrios restaurant, it's presumably the most outstanding appetizer there is. Adding the water comment is my own addition. Ingredients:
2 1/2 cups refried beans |
5 -6 ounces tortilla chips (homemade or top quality store-bought) |
1 cup swiss cheese, grated |
1 cup provolone cheese, grated |
1 jalapeno, stemmed, seeded and diced |
1/2 cup sour cream |
1 tablespoon pimiento, drained and chopped (jarred) |
Directions:
1. Preheat oven to 300 degrees F.
2. Heat refried beans in a pan over medium heat until hot (add a little water, but not too much, if you think it's necessary).
3. Spread chips out evenly on large oval oven-proof dish. Spread beans on top of chips, sprinkle cheeses over beans, and scatter jalapenos over cheese.
4. Bake until cheese is completely melted, about 5 minutes. Garnish with dollops of sour cream then scatter pimentos over nachos. Serve immediately.
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