Vegetarian snack "Nachos"

Ingredients:

• 300g homemade corn chips, toasted or baked, see recipe below
• 1.5 cups refried beans, see recipe below
• 2 dark green poblano chili peppers, toasted, seeded and diced
• 2 - 4 canned jalapeño chili peppers, thinly sliced
• 1 cup grated semi-hard cheese (approximately 100 g)
• 1/2 cup heavy cream

Fried Corn Chips:

• 12 corn tortillas diameter 15 cm.
• Vegetable oil for frying
• Fine salt

Baked Corn Chips:

• 12 corn tortillas, 15 cm in diameter.
• 1 tbsp. vegetable oil
• Fine salt

Refried Beans:

• 1 pound canned pinto beans (red beans), drained and rinsed under water
• 3 tbsp extra virgin olive oil
• 1/2 medium onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground coriander
• 1/2 tsp ground cumin
• 1 cup chicken broth
• Table salt and freshly ground black pepper to taste
• 1 tbsp chopped fresh coriander leaves (cilantro), optional

Preparation:

1. Preheat oven to 200°C.
   
   Spread half the chips in a large baking dish or on a heat-proof plate. Top with half the refried beans and chili. Repeat with the remaining chips, beans, and chili. Sprinkle the nachos with cheese.
   
   Bake the dish until the cheese is melted, about 3-5 minutes. Spread sour cream on top before serving.
2. Deep-fried corn chips:
   
   Pour oil into a large, deep saucepan to a depth of about 5 cm. Place a thermometer in the pan. Heat the oil to approximately 180°C.
   
   Meanwhile, stack the corn tortillas and cut them into 6 pieces to make triangle chips.
   
   Place a batch of prepared corn tortillas into the hot oil. Increase the heat further. Flip the chips and fry until golden brown, about 2 minutes. Using a slotted spoon, remove the chips to paper towels and drain any excess oil. Sprinkle the chips with salt. Done.
3. Corn chips in the oven:
   
   Preheat oven to 200°C.
   
   Spread butter on both sides of the corn tortillas. Stack the tortillas on top of each other and cut into six pieces to make chips.
   
   Spread the chips in a single layer on two large baking sheets and sprinkle with salt. Bake until golden brown, about 12 to 15 minutes. Done.
4. Refried Beans:
   
   In a small bowl, mash two-thirds of the beans with a fork. Set aside the remaining whole beans.
   
   In a medium skillet, heat the oil to medium-high and add the onion. Cook for 3-4 minutes. Then add the garlic and cook, stirring, for 1-2 minutes. Add the spices and continue cooking, stirring, until fragrant (about 1 minute).
   
   Pour the bean puree and half the broth into the pan and stir for about 5 minutes. Now add the whole beans, pour in the remaining broth, and simmer for about 4-5 minutes until the mixture thickens. Sprinkle with salt, pepper, and fresh cilantro. Done.