2 tablespoons olive oil
1 cup onion, chopped
3 gloves garlic, minced
1 4-oz can chopped green chiles
1 large tomato, chopped
1 teaspoon dried cilantro
2 16-oz cans refried beans
6 oz Monterey Jack cheese, grated
3 cups Cheddar cheese, shredded
Sliced jalapeño peppers
Sliced ripe olives
Spray a large heavy deep skillet or saucepan with cooking spray. Add the olive oil and chopped onion and sauté until the onion is translucent. Add the garlic and sauté briefly. Add the green chiles, tomatoes, and cilantro and simmer until the tomatoes are tender. Then add the refried beans and stir until the mixture is smooth. Add the Monterey Jack and cook over low heat until the cheese melts and the mixture is bubbly, stirring occasionally. If you are not making the nachos right away, the mixture may be stored, covered, in the refrigerator.
Create a layer of tortilla chips on a cookie sheet. Top them with a layer of the bean-cheese mixture. Add another layer of torilla chips and another layer of bean-cheese mixture. Then sprinkle the nachos with grated Cheddar cheese and top with the jalapeños. Broil the nachos about 6 inches from the heat source just until the cheese melts. Top the hot nachos with dollops of Creamy Guacamole (recipe below) and sour cream and sprinkle with sliced scallions and ripe olives.
Creamy Guacamole recipe
2 ripe avocados, peeled and roughly chopped
2 tablespoons salsa
1 clove garlic, minced
2 tablespoons mayonnaise or sour cream
1 tablespoon lime juice
1/2 teaspoon Worcestershire sauce
Tabasco to taste
Salt or Cajun seasoning mix to taste
Combine the ingredients in a food processor until they're well blended. Cover and chill before serving.