Easy Nachos

Hopefully you’ve been able to schedule some time on your calendar for family fun nights.  Nights which include things like games, movies, and homemade treats.  Today I wanted to share with you a recipe I served twice during the last month at our family fun night. 

When our family eats at Chili’s, we always order the nachos as an appetizer.  I thought I would make my own at home.  The first time I made them, I used refried beans that had jalapeno in them.  My husband didn’t think they were hot enough.  So, this last time I made them, I sliced fresh jalapenos and placed them on top of the nachos.  This time, they were too hot.  I think maybe I should have removed the seeds.  So, adjust this recipe to your liking.  For a little kick, you can used refried beans with jalapeno already in it; for a little more spicy, use freshly sliced jalapeno with some of the seeds and membrane removed; for really spicy, leave the seeds and membrane in.  We chose not to use meat on our nachos.  Depending on what your family likes, you could also add some taco meat to this recipe.

You will need:

1 bag of tortilla chips  (I used Trader Joe’s Organic White Corn Tortillas.)

1 can of refried beans (plain or with jalapeno)

8 oz. pkg. of shredded cheese (cheddar or Mexican Style)

1 jalapeno pepper, sliced (optional)

Guacamole (optional, but recommended)

Sour cream (optional)


Spread the tortillas in a single layer on a baking sheet.  (I used my Pampered Chef’s Pizza Stone.)

Spread the refried beans on each tortilla.

Sprinkle with shredded cheese.

Top with sliced jalapeno, if desired.

Bake at 350 F for 7 -10 minutes, until cheese is melted.

Serve with guacamole and/or sour cream.


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