Nachos

Fresh jalapeños give these nachos a crisper, more refreshing bite than the pickled peppers that often top the snack elsewhere. Large, unbroken tostada chips are easiest to handle. You can use store-bought chips, but having fresh-fried ones, as the restaurant does, elevates these to stellar. If you wish, add a side of Tomato Salsa (page 66) or Pico de Gallo (page 69).

¾ cup “Refried” Beans (page 160)

2 dozen Tostada Chips (page 177), or other large tortilla chips

¾ cup grated mild cheddar cheese

1–2 minced fresh jalapeños

Serves 4–6

1. Preheat oven to 350°F. If the beans have been refrigerated, first warm them in a small saucepan.

2. With a butter knife, spread a thin layer of the beans across each chip. Place the tostada chips on a heatproof serving platter or baking sheet. Top the chips with equal portions of the grated cheese and sprinkle jalapeños over all.

3. Bake for 5 to 7 minutes until the cheese is melted and a little bubbly. Watch carefully to avoid overcooking and toughening the cheese. Serve the nachos immediately on the platter or transfer quickly from the baking sheet to a decorative plate.

The burgeoning nacho industry may have gone a bit overboard when it asked New Mexico State University to develop a mild jalapeño, perfectly elliptical in shape, to ease slicing and ensure that all patrons get pieces of the same size. Most northern New Mexicans would rather have some heat.