Ingredients: |
Ingredients: 1/4 c olive oil
2 large onions, thinly sliced
salt and pepper to taste
2 garlic cloves, minced
1 15 oz can pinto beans, drained and rinsed
1 chipotle pepper in adabo sauce, chopped plus 2 T sauce
juice of 1 lime
1/2 c fresh cilantro, chopped
1 1/2 c half and half
1 lb velveeta cheese, cubed
1 c shredded mild cheddar cheese
Pinch of cayenne pepper
1 Lb shaved steak
1 13 oz bag of tortilla chips
1/2 sliced pepperocini, drained
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Directions: |
Directions:1. Heat 2 T olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until tender and golden, 12 to 14 minutes. transfer to a bowl and cover to keep warm. Reserve the skillet.
2. Heat 1 T olive oil in a medium sauce pan over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the beans chopotle, and adoba sauce and stir to combine. Add the lime juice, cilantro, 1/2 c water and simmer until thickened, about 6 minutes. KEEP WARM OVER LOW HEAT.
3. In a second medium sauce pan, heat the half and half over medium low heat until just simmering. Whisk in the processed cheese a few cubes at a time until melted. Whisk in the cheddar cheese until the sauce is smooth and coats the back of a spoon, about 1 minute. Whisk in the cayenne. KEEP WARM OVER LOW HEAT.
4. Heat the remaining 1 T olive oil in the reserved skillet over high heat. Peel the steak pieces apart and add to the skiller a few pieces at a time (let them curl up before adding more). Season with salt and pepper and cook until crispy around the edges and no longer pink, about 3 minutes. Roughly chop the steak in the pan witha medal spatula or tongs.
5. To assemble, spread a third of the chips on a platter and top with a third each of the beans, steak, onions, pepperocini, and cheese sauce. Build 2 more layers ending at the top with the last of the cheese sauce. |
This recipe for Cheesesteak Nachos with Chipotle Beans is from