Por A nacho is a crisp tortilla chip topped with tasty tidbits and a crosswise slice of jalapeño. This botaña (appetizer) was created some time ago, at least before 1980, by Ignacio “Nacho”Anaya at the Victory Club in Piedras Negras, Mexico across the Rio Grande River from Del Rio,Texas.Today pickled jalapeño slices are called “nacho slices.” In 1985, after my first pepper book, Ignacio’s banker son in Del Rio called to tell me that his father first made the appetizers for a group of women from Midland who drove down often to eat at the club where his father worked—soon they were calling them nachos. In 2004, I found them on a menu down in Guanajuato, Mexico.
Serves 6 or More
5 ounce tostados (tortilla chips), large size, flat or round
1–2 cups frijoles, pinto, or black beans, cooked
Vegetable oil for frying beans
2 cups cheddar cheese, shredded
2–3 jalapeños, pickled and sliced cross ways. Canned ones are easiest
A day or two ahead boil beans in water to cover until tender. If desired, season with onion, ham, bacon, cilantro when cooking. Drain beans, reserving liquid. Place beans and 1 cup reserved juice in a bowl and mash with a potato masher until all beans are mashed and mixed well, adding more liquid if too dry. In a heavy skillet over low heat, melt 1 or 2 tablespoons shortening or butter.Add mashed beans to skillet and stir until thickened to desired consistency.
Preheat oven to 475ºF. Smear each chip with a ¼ to ½- inch dab of refried beans; arrange in a single layer on a 12
x 18-inch baking sheet or oven-proof platter. Sprinkle cheese evenly over beans. Place a jalapeño slice in center of each chip. Bake for 4 to 6 minutes until cheese is melted. Place on a plate; serve immediately
NOTE:
- You can cheat a little by using canned bean dip and seasoning it to your taste.
Variations:
- Instead of beans use chopped cooked chicken (breast or mixed) and shredded Monterey Jack cheese instead of cheddar. Top with jalapeño slice.
- Make same as originals but after cooking add a dollop of guacamole with the jalapeño slice on top.
- Top with salsa cruda instead of jalapeño slice.