Ten-Layer Nachos; Refried Beans - Cuisinart FP-8C Series Instruction Booklet And Recipe Booklet

TEN-LAYER NACHOS

These nachos are loaded with all the best ingredients. You can tweak
this recipe however you wish, using different cheeses or substituting
your favourite ingredients.
Makes 10 to 12 servings
1. Preheat oven to 375°F (190°C). Line a rimmed baking
1 STANDARD BAG TORTILLA
CHIPS (THIS IS AN ESTIMATE
– YOU NEED ENOUGH TO
2. Evenly distribute dollops of the refried beans on top
COVER THE BOTTOM OF A
RIMMED BAKING SHEET)
¾ CUP (175 ML) REFRIED BEANS,
3. Insert the chopping blade into the work bowl of the
HOMEMADE (RECIPE FOL-
LOWS) OR CANNED
2 TO 4 SCALLIONS, TRIMMED AND
CUT INTO 1-INCH (2.5 CM)
PIECES (2 SCALLIONS IF THEY
ARE LARGE; USE 4 IF THEY ARE
SMALL)
4. Remove the chopping blade and insert the medium
1 JALAPEÑO, HALVED, SEEDED
AND CUT INTO 1-INCH
(2.5 CM) PIECES
½ CUP (125 ML) GRAPE
TOMATOES
¾ CUP (175 ML) WHOLE, PITTED
BLACK OLIVES
5. Bake for about 15 minutes, or until the cheese is fully
6 TO 8 OUNCES (170 TO 230 G)
MONTEREY JACK OR
CHEDDAR CHEESE, OR A MIX
OF THE TWO, CHILLED
⁄
2
CUP (150 ML) SALSA Nutritional information per serving (based on 12 servings):
3
(PAGE 27)
Calories 249 (48% from fat) • carb. 25g • pro. 7g • fat 13g
⁄
2
CUP (150 ML) GUACAMOLE
3
• sat. fat 3g • chol. 13mg • sod. 421mg • calc. 174mg • fiber 4g
(PAGE 28)
½ CUP (125 ML) SOUR CREAM OR
PLAIN YOGURT
APPETIZERS
28
sheet with foil. Evenly distribute the chips on the
prepared baking pan.
of the chips. Set aside.
food processor. Put the scallions, jalapeño and
tomatoes in the bowl and pulse to roughly chop,
about 5 times. Remove and evenly distribute on the
chips and beans.
slicing disc. Slice the olives on High. Remove and
distribute on top of the nachos. Remove the slicing
disc and flip to insert the shredding disc side. Shred
the cheese(s) on High. Remove and evenly distribute
over the assembled nacho ingredients.
melted and lightly browned. Serve immediately with
salsa, guacamole and sour cream.

REFRIED BEANS

Easy enough to buy canned, but making your own is simple
and much more delicious!
Makes about 1 cup (250 ml)
1. Insert the chopping blade into the work bowl of the
2 GARLIC CLOVES
½ MEDIUM ONION, CUT INTO
1-INCH (2.5 CM) PIECES
2. Put 1 tablespoon (15 ml) of oil in a medium-size
½ JALAPEÑO, SEEDED AND CUT
INTO 1-INCH (2.5 CM) PIECES
2 TABLESPOONS (30 ML)
VEGETABLE OIL, DIVIDED
1 TABLESPOON (15 ML)
TOMATO PASTE
½ TEASPOON (2 ML) KOSHER
3. Transfer all ingredients to the food processor, still
SALT, DIVIDED
1 TO 2 PINCHES GROUND CUMIN
PINCH CAYENNE
1 CAN [15 OUNCES (435 G)]
PINTO BEANS, DRAINED
1 TO 1½ CUPS (250 TO 375 ML) WATER
4. Add the remaining tablespoon of oil to the same
Nutritional information per serving [¼ cup (60 ml)]:
Calories 83 (41% from fat) • carb. 10g • pro. 3g • fat 4g
• sat. fat 0g • chol. 0mg • sod. 311mg • calc. 28mg • fiber 3g
food processor. Put the garlic, onion and jalapeño in
the bowl and process on High to finely chop.
nonstick skillet set over medium heat. Once oil is hot,
add the chopped vegetables, tomato paste, pinch of
salt, cumin and cayenne. Sauté until softened, about
4 minutes. Add the drained beans and cook until hot
and softened a bit more, about 6 to 8 minutes.
fitted with the metal chopping blade. Pulse until
desired consistency, adding water through the feed
tube as you go to achieve a nice creamy texture.
Add additional salt to taste.
skillet set over medium-high heat. Once hot, add the
puréed bean mixture to the pan and cook, stirring
frequently, until slightly darkened in colour, no more
than 4 minutes. Serve warm.
APPETIZERS
29