Bean & Charred Corn Nachos

"The recipe for charred corn came out of Kate Heyhoe's book, Macho Nachos. I second the author's opinion that "charred corn gives nachos a wonderfully smoky flavor and a visually rustic appeal." For even tastier nachos, make Homemade Tortilla Chips (#4378) using either flour or corn tortillas. It's truly worth the extra time to make the nachos using these homemade chips. I like to really pile on vegetarian or fat-free refried beans for a hefty nacho--no wimpy nachos! The homemade chips seem thicker & stronger than many grocery store chips, so they can hold plenty of ingredients without breaking."
 
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Ready In:
45mins
Ingredients:
9
Yields:
12 nachos
Serves:
3-4
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ingredients

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directions

  • Beforehand and if desired, make Homemade Tortilla Chips (#4328), seasoning them lightly before baking with Adobo or salt, if desired.
  • Beforehand, prepare charred corn as follows: warm 1 tsp oil in large skillet (preferably nonstick) over medium-high heat. When hot, dump in onion & corn. Stir to mix, then cook in single undisturbed layer for about 4 to 5 minutes, or until lightly charred. Stir again & cook in a single layer for another 3 minutes, or until the kernels range from golden to charred. Season lightly with Adobo or salt if desired. Let cool slightly before using.
  • Preheat oven to 350 degrees F.
  • To make nachos, assemble as follows: first, apply a generous, flat layer of refried beans to each tortilla chip.
  • Next, spoon on some charred corn, pressing it gently into the refried beans to help it adhere.
  • Lightly sprinkle grated cheese on top.
  • Bake nachos for 5 to 7 minutes, until cheese is melted & bubbly.
  • Garnish nachos with jalapenos if desired & plenty of cilantro leaves.

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