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Sheet Pan Mexican Nachos



– 12 ounces salted tortilla chips – 1/2 cup cooked pinto beans, drained (either homemade or canned) – 1/4 cup red salsa (store bought or homemade, see recipe below) – 1/4 cup chopped white onion – 1/8 cup green onion – 3 cups Real California Oaxaca cheese, grated or shredded – 1/3 cup Real California sour cream – 1 Roma tomato, finely chopped – 3 tablespoons cilantro, roughly chopped – 1 avocado, cubed or sliced Red Salsa: – 1 tablespoon vegetable oil – 2 tomatoes – 1 serrano pepper, stem removed – 1 jalapeño pepper, stem removed – 3 garlic cloves – 1/3 white onion – 1/2 teaspoon salt – 1/4 cup water
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Serves 8
Prep: 10 minutes
Cooking time: 10 minutes

Preheat oven to 400° F. Spray rimmed baking sheet with nonstick spray.

Layer baking sheet with 3/4 of tortilla chips, beans, red salsa, white onion, green onion, and 1 cup grated Oaxaca cheese. Add remaining chips to the top, then sprinkle with the last 2 cups of Oaxaca cheese. Place in oven for 8 to 10 minutes or until cheese has completely melted.

Serve immediately, topped with dollops of sour cream, tomato, cilantro, and avocado slices.

Red Salsa
In a large frying pan or comal over a medium-high heat, add vegetable oil to coat pan/comal. Once the pan/comal is hot, add in tomatoes (core removed), serrano, jalapeño, garlic cloves, and onion. Fry on all sides until slightly charred, about 10 to 15 minutes. Some of the ingredients will char quicker than others, the ones that brown first should be removed and placed on a plate until ready to use.

Add charred tomatoes, serrano, jalapeño, garlic cloves, onion, salt, and water to blender.

Pulse until blended, about 10 seconds. Pour into a bowl or jar until ready to use.

Can be made up to 3 days ahead.