Serves 4
Restaurant Style Nachos with Chipotle Crema
For the chipotle creme:
- ¾ cup sour cream
- ¾ cup heavy whipping cream
- 1 chipotle pepper (from a can with adobo sauce)
- 1 tablespoon adobo sauce
- 2 teaspoons lime juice
- ¼ teaspoon salt
For the nachos:
- Cooked taco meat (about 1 pound ground chuck, cooked with taco seasoning)
- 1 cup refried beans
- ¼ – ½ cup salsa (depending on thickness of salsa)
- 1 bell pepper, chopped
- 3 green onions, sliced
- Pickled jalapeño slices (or fresh, if preferred)
- 2 cups shredded cheddar cheese
- 1 small can, sliced black olives (about ½ cup)
– Preheat oven to 400˚F (200˚C).
– In a small bowl, whisk together the crema ingredients. Refrigerate until ready to use.
– In a small bowl, stir together the refried beans and salsa. Set aside.
– Line a baking sheet with tortilla chips. Sprinkle with a small layer of cheese.
– Top with taco meat and drop spoonfuls of refried bean mixture on top of the chips.
– Evenly sprinkle with bell pepper, green onion, and jalapeño slices. Top with remaining cheese.
– Bake for 10 – 15 minutes or until cheese is fully melted.
– Remove from oven and top with olives and chipotle crema.
See full post at Simply Whisked
Restaurant Style Nachos from Simply Whisked