Asadero Cheese Bean Nachos Recipes

Steps:

• Preheat oven to 375 degrees.
• Heat oil in skillet over medium heat. Add onion and chile, saute 2 to 3 minutes. Add beans. heat over low heat while mashing with a fork. Stir in cumin and salt and pepper to taste.
• Spread 1 tablespoon bean mixture over each tortilla chip. Arrange on baking sheet. Sprinkle 1 tablespoon cheese over each nacho. Bake 10 minutes or until cheese melts.

Steps:

• Spritz one side of each tortilla with butter-flavored spray.
• Combine the cumin, coriander, chili powder and cayenne; sprinkle over tortillas.
• Cut each tortilla into 12 wedges; place in single layer in ungreased 15x10x1 inch baking pan(s).
• Bake at 425 degrees for 5-7 minutes or until lightly browned.
• Meanwhile, in microwave-safe bowl, heat the refried beans on high for 1-2 minutes or until warm.
• Arrange baked tortillas on serving plates; top with beans, cheese, tomato and onions.
• Optional: broil unitl cheese melts.
• Serve with salsa.

Steps:

• Preheat oven to 400°F
• Place half of chips on plate and add half of toppings and cheese. Add remaining chips and toppings and cheese.
• Bake in oven until cheese is melted through.
• Add favorite guacamole, sour cream, and salsa.

Steps:

• Use a knife to smear about one teaspoon of refried beans on each chip. Note: You will use only 1/4 to 1/2 can of refried beans.
• Place the bean-topped chips onto a microwaveable plate or dish. Overlap the chips rather than piling them up.
• Pour the can of Ranch Style Beans evenly over the chips. Note: I don't drain the beans, but you may prefer less juice.
• Sprinkle the cheddar cheese evenly over the chips.
• Microwave about 4-5 minutes.
• Serve with chilled sour cream, jalapenos, and Tabasco Sauce.

Steps:

• Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese., Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.

Steps:

• Preheat broiler.
• Spread refried beans over each tortilla chip.
• Top with a mound of cheese, and lay the chips in a single layer on a baking sheet.
• Heat under the broiler until the cheese is melted and bubbly, about1 minute.
• Top each chip with a dollop of salsa; serve at once.

Steps:

• Tortilla Chips:.
• Preheat oven to 425 degrees F.
• Arrange the tortilla wedges in a single layer on a large baking sheet.
• Lightly coat the wedges with cooking spray.
• Bake for 5-8 minutes (depending on your oven), or until crisp.
• Repeat the procedure with the remaining tortilla wedges.
• Nachos:.
• Heat oil in a medium saucepan or skillet over medium-high heat. Add cumin, chili powder and garlic. Cook for 30 seconds, stirring constantly.
• Add undrained pinto beans and bring to a boil, stirring frequently. Reduce the heat to medium and simmer for 10 minutes.
• Partially mash the bean mixture with a potato masher until slightly thick.
• Place 8 tortilla chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate. Top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.

Steps:

• Preheat oven to broil at 375 degrees.
• Place tortilla chips on an oven-safe baking sheet.
• Drain black beans and corn.
• Combine with Salsa and green onions.
• Top each chip with 2 tablespoons black bean mixture.
• Sprinkle with cheese.
• Heat in oven 3-5 mnutes or until cheese melts.
• Garnish with chopped tomatoes and serve immediately.