Cheesy nachos with refried beans from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • sturlington on February 02, 2015

    This recipe makes very simple and tasty nachos. The chips stay crisp and there is plenty of cheese and jalapeno scattered throughout. I made a nachos "bar" for serving up the various non-heated toppings, and included steak and chicken as well as salsa, guac, sour cream and scallions, for "fajitas nachos". Better than restaurant-style nachos, which are too overloaded, in my opinion.

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