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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 qt. peanut (vegetable, or canola oil)
- 16 corn tortillas (fresh, stacked in groups of 8 and cut into 6 wedges each)
- 1 1/2 cups cheese sauce (Nacho, 1 full recipe, flavored with 2 minced pickled jalapeños as per the recipe note)
- 2 cups refried beans (1/2 recipe, thinned with water to a just-pourable consistency)
- 1/2 cup pickled jalapeños (sliced)
- 1/2 cup black beans (cooked, from one, 15-ounce can, drained and rinsed)
- 8 oz. cheddar (and/or Monterey Jack cheese, grated)
- 2 cups pico de gallo (1/2 recipe)
- 1/4 cup Mexican crema
- 1/4 cup Cotija cheese
- 1/4 cup cilantro leaves (picked)
- 1 radish (large, very thinly sliced on a mandoline)
- 1/2 cup sour cream
- 1/2 guacamole (recipe The Best Basic)
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