Kamush (Mexican tortilla appetizers)

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36 appetizers

Ingredients Nutrition

  • 6 fresh corn tortillas or 1 bag of restaurant style tortilla chips
  • salad oil (if using fresh corn tortillas)
  • 1 can refried beans
  • 2 cups shredded cheddar cheese
  • guacamole (use your favorite recipe or try my Cilantro Guacamole #59429)
  • 1 cup sour cream
  • 1 medium tomatoes, diced
  • jalapeno pepper, slices


  1. If using the fresh corn tortillas, cut each into 4 quarters and in a 10-inch skillet over medium-high heat in about 1/4 inch of hot salad oil, cook tortilla wedges, about 4 at a time, for 30 seconds.
  2. With a slotted spoon, turn the'chips' and cook 30 seconds longer or until golden and crisp.
  3. Remove; drain on paper towels and place in a single layer on a large cookie sheet (or several sheets).
  4. If using store bought restaurant style chips*, place them in an even layer on the cookie sheet.
  5. Heat refried beans in a sauce pan and when they're nice and creamy, shmear a tablespoon or so onto each chip, then sprinkle with a dollop of cheese.
  6. Place into a 350° oven until cheese is melted and just beginning to get bubbly, watch carefully, about 10 minutes.
  7. Remove from oven, and decorate!
  8. Use what you want, I like to place some guacamole on top, then top with a small dollop of sour cream, 3-4 tomato dices with a jalapeno slice right in the middle.
  9. You can also add some habanero salsa at this point-it's very flexible, decorate to taste.
  10. *ifusing store bought chips, which work perfectly well in this recipe, try to buy some that are large and flat and don't let the bag-packer smush your bag of chips!

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