Our Chile Relleno Casserole Bowl is a treat on its own, but we thought it would be even more delicious scooped atop loaded nachos (and side by side with our Refried Beans!). This starter is colorful and indulgent, and we can’t promise you’ll have room for dinner after eating it!
- Preheat oven to 400°F.
- On a large baking sheet, lay out half of the tortilla chips. Top with 1 Chile Relleno Casserole Bowl, using a spoon to scoop small dollops onto the tortilla chips. Repeat with half of the can of Amy’s Refried Beans. Top with half of the shredded cheese then add the remaining tortilla chips on top. Repeat the process with the second Chile Relleno Casserole Bowl and the remaining Refried Beans and cheese on the second layer of chips.
- Place the nachos in the oven and bake for 15 minutes or until the cheese is bubbly and golden brown.
- Sprinkle chopped tomatoes, black olives, green onion and jalapeños on top of the nachos, then garnish with sour cream and guacamole.
To make a vegan version of these nachos, simply replace the Chile Relleno Casserole with a can of Amy’s Refried Beans with Green Chiles for your topper. Also, swap in your favorite non-dairy cheeze and sour cream in place of the dairy variety.