Mexican Nachos

Step 1

Place on top of the oven racks on the lower shelf and preheat oven to 350 F degrees.

Step 2

To prepare the Herdez refried beans, bring 1 ½ cup of water to a boil, on a 1 to 2 qt. pot or frying pan, once the water is boiling, stir in the pouch contents. Cover and simmer on a low heat for 5 minutes, stirring occasionally.

Step 3

Remove from heat, uncover, stir, and let sit 5 minutes before serving. I prefer a creamy texture and add a couple of tablespoon of extra hot water to obtain that kind of consistency. Set aside while you fry the tortillas.

Step 4

Before you start frying the tortillas, cover a large plate with several paper towels to absorb any excess oil.

Step 5

Heat oil in a skillet over a medium-high heat, place several tortilla triangles into the hot oil in a single layer without overcrowding. Keep the oil at the same heat level without overheating or smoking. With the help of kitchen tongs or a slotted spatula, turn the tortillas over once to fry both sides. This process will take about 2 minutes per batch. Make sure they are all crispy and lightly golden before removing from pan.

Step 6

Place the fried tortillas on the prepared plate, and keep frying the rest of the tortillas; making sure the oil is hot enough before placing the next batch.

Step 7

Line a baking sheet with parchment pepper or aluminum foil with a light coat of cooking spray.

Step 8

Spread a small portion of refried beans over each tortilla chip and place on the baking sheet forming a single layer. Sprinkle cheddar cheese and chopped green onions each chip, and top with 1 slice of jalapeño pepper.

Step 9

Place the baking sheet in the oven lower rack and bake for about 5-7 minutes or until cheese begins to melt.