Saveur

View Gallery 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 jalapeño, 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 jalapeños over cheese. Bake until cheese is completely melted, about 5 minutes. Garnish with dollops of sour cream, then scatter pimientos over nachos. Serve immediately.

This article was first published in Saveur in Issue #68