Ten-Layer Nachos

1           standard bag tortilla chips (this is an estimate – you need enough to cover the                   bottom of a rimmed baking sheet)

¾          cup refried beans, homemade (recipe follows) or canned

2           to 4 scallions, trimmed and cut into 1-inch pieces
             (2 scallions if they are large; use 4 if they are small)

1           jalapeño, halved, seeded and cut into 1-inch pieces

½          cup grape tomatoes

¾          cup whole, pitted black olives

6           to 8 ounces monterey jack or cheddar cheese, or a mix of the two, chilled

2⁄3          cup salsa (page 27)

2⁄3          cup guacamole (page 28)

½            cup sour cream or plain yogurt

Nutritional information per serving (based on 12 servings):

Calories 249 (48% from fat) • carb. 25g • pro. 7g • fat 13g
• sat. fat 3g • chol. 13mg • sod. 421mg • calc. 174mg • fiber 4g

1. Preheat oven to 375°F. Line a rimmed baking sheet with foil. Evenly distribute the chips on the prepared baking pan.

2. Evenly distribute dollops of the refried beans on top of the chips. Set aside.

3. Insert the chopping blade into the work bowl of the food processor. Put the scallions, jalapeño and tomatoes in the bowl and pulse to roughly chop, about 5 times. Remove and evenly distribute on the chips and beans.

4. Remove the chopping blade and insert the medium slicing disc. Slice the olives on High. Remove and distribute on top of the nachos. Remove the slicing disc and flip to insert the shredding disc side. Shred the cheese(s) on High. Remove and evenly distribute over the assembled nacho ingredients.

5. Bake for about 15 minutes, or until the cheese is fully melted and lightly browned. Serve immediately with salsa, guacamole and sour cream.