Sour Cream Nachos
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Photo: Laurie Smith
SERVES 4
We found these indulgent nachos at San Antonio eatery Los Barrios, where, with no false modesty, the menu called them "the most outstanding appetizer there is."
2 1⁄2 cups refried beans
5–6 oz. homemade or top-quality store-bought
Tortilla Chips
1 cup grated swiss cheese
1 cup grated provolone
1 jalapeņo, stemmed, seeded, and diced
1⁄2 cup sour cream
1 tbsp. chopped, drained, jarred pimientos
1. Preheat oven to 300°. Heat refried beans in a pan over medium heat until hot.
2. Spread chips out evenly on a large oval ovenproof dish. Spread beans on top of chips, sprinkle cheeses evenly over beans, and scatter jalapeņos over cheese. Bake until cheese is completely melted, about 5 minutes. Garnish with dollops of sour cream, then scatter pimientos over nachos. Serve immediately.
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