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Total Time
45mins
Prep 40 mins
Cook 5 mins

The recipe for charred corn came out of Kate Heyhoe's book, Macho Nachos. I second the author's opinion that "charred corn gives nachos a wonderfully smoky flavor and a visually rustic appeal." For even tastier nachos, make Homemade Tortilla Chips (#4378) using either flour or corn tortillas. It's truly worth the extra time to make the nachos using these homemade chips. I like to really pile on vegetarian or fat-free refried beans for a hefty nacho--no wimpy nachos! The homemade chips seem thicker & stronger than many grocery store chips, so they can hold plenty of ingredients without breaking.

Ingredients Nutrition

Directions

  1. Beforehand and if desired, make Homemade Tortilla Chips (#4328), seasoning them lightly before baking with Adobo or salt, if desired.
  2. Beforehand, prepare charred corn as follows: warm 1 tsp oil in large skillet (preferably nonstick) over medium-high heat. When hot, dump in onion & corn. Stir to mix, then cook in single undisturbed layer for about 4 to 5 minutes, or until lightly charred. Stir again & cook in a single layer for another 3 minutes, or until the kernels range from golden to charred. Season lightly with Adobo or salt if desired. Let cool slightly before using.
  3. Preheat oven to 350 degrees F.
  4. To make nachos, assemble as follows: first, apply a generous, flat layer of refried beans to each tortilla chip.
  5. Next, spoon on some charred corn, pressing it gently into the refried beans to help it adhere.
  6. Lightly sprinkle grated cheese on top.
  7. Bake nachos for 5 to 7 minutes, until cheese is melted & bubbly.
  8. Garnish nachos with jalapenos if desired & plenty of cilantro leaves.