Melt 2 tablespoons butter in a large pot. Add 1 large clove of minced garlic. Saute until garlic is tender. Add 1 cup chopped onion. Saute until onion is soft and clear. Add a 4-oz. can undrained diced green chiles, 1 large chopped tomato, and 1 tablespoon fresh cilantro. Simmer until tender and flavors are blended. Add (2) 16-oz. cans refried beans, stirring until mixture is smooth. Stir in 5 oz. Monterey Jack cheese cubes, and cook over low heat until cheese melts and mixture is bubbly, stirring occasionally. Cool; cover and chill well. (At this point, you may freeze the bean mixture for later use.) When read to bake your nachos, select unbroken white corn tortilla chips and place them on a cookie sheet or ovenproof platter. Top each with a generous teaspoonful of bean mixture, sprinkle with shredded Cheddar cheese, and top with a slice of jalapeno pepper, if desired. Broil 6 inches from broiler unit, just until cheese melts. Top hot nachos with small dollops of sour cream and a sprinkling of chopped cilantro. Serve immediately. These are the *best* nachos I have in my recipe collection, and I hope you love them! Love,
Added: 1720 days ago by
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In a deep pot, melt 1 stick butter. Add a 15-oz. can tomato sauce, 2 oz. hot sauce, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Stir until well combined. Bring to a boil over medium heat. Reduce heat and simmer for at least 30 minutes. You may continue simmering, up to 1 hour for a more intense taste. This sauce is perfect with Super Bowl Boneless Hot Wings, which will be my next upload! Enjoy!!!
Added: 1725 days ago by
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