Nachos Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Vegetable oil for frying

12 (6-inch) corn tortillas (preferably white)

1 teaspoon ground coriander

Refried Beans

1/2 teaspoon ground cumin

3 tablespoons extra-virgin olive oil

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

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

1 cup chicken broth, homemade or low-sodium canned

8 ounces homemade white corn tortilla chips, fried or baked, recipes follow

Twelve 6-inch corn tortillas (preferably white)

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

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

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

Fine salt

Kosher salt and freshly ground black pepper, to taste

4 cloves garlic, minced

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

Baked Tortilla Chips

1 tablespoon vegetable oil

1/2 cup sour cream

1/2 medium onion, chopped

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