Cholula Hot Sauce Original 5 oz (150 ml)

INGREDIENTS

12 Servings

• 1 cup chopped white onion, divided
• 1 cup coarsely chopped tomato
• 6 tablespoons Cholula® Chipotle Hot Sauce
• 3 tablespoons olive oil, divided
• 1 small poblano pepper, chopped
• 1/2 teaspoon salt
• 3 cloves garlic, finely chopped
• 1 can (15 ounces) black beans, drained and rinsed
• 6 ounces tortilla chips (about half of 12-ounce bag)
• 2 cups plantain chips
• 2 cups shredded Cheddar cheese
• 1 medium ripe avocado, peeled, pitted and chopped
• 2 tablespoons chopped fresh cilantro

INSTRUCTIONS

1. Preheat oven to 425°F. Place 1/4 cup of the onion, tomato, 3 tablespoons of the Chipotle Hot Sauce and 2 tablespoons of the oil in a food processor. Puree until smooth. Set chipotle tomato sauce aside until ready to serve.
2. Heat the remaining 1 tablespoon oil in a large skillet on medium-high heat. Add the remaining 3/4 cup onion, poblano pepper, and salt. Cook, stirring occasionally, for 4 - 6 minutes or until vegetables are tender and lightly browned. Add garlic; cook for 1 minute. Stir in beans and the remaining 3 tablespoons of Hot Sauce. Reduce heat to low. Using a fork, coarsely mash beans. Remove from heat.
3. Line a large sheet pan with foil; spray with no-stick cooking spray. Arrange tortilla chips and plantain chips in a single layer on the pan. Dollop bean mixture evenly over chips. Top with shredded cheese.
4. Bake for 12 - 15 minutes, or until cheese is melted and chips are toasted. Drizzle nachos with reserved chipotle tomato sauce. Sprinkle with avocado and cilantro, and add more Chipotle Hot Sauce, if desired.