Be sure to shred the cheese yourself; preshredded strands are often coated in an anticaking agent that could make the sauce grainy. You'll want to build the nachos on a sturdy base--nothing too thin and fragile, as the chips need to stand up to those tasty toppings. We love Lundberg's hearty Original Sea Salt Rice Chips, made with whole-grain brown rice.
1/4 cup cider vinegar
1/4 cup water
2 tablespoons sugar
2 jalapeño peppers, stemmed and thinly sliced
6 tablespoons chopped fresh cilantro, divided
2 tablespoons fresh lime juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon chili powder
2 garlic cloves, minced
1/2 cup chopped tomato
1/2 cup diced red bell pepper
1/4 cup diced red onion
2 center-cut bacon slices, cooked and crumbled
1 (15-ounce) can unsalted pinto beans, rinsed and drained
1 1/2 teaspoons hot pepper sauce (such as Tabasco)
6 ounces brown rice tortilla chips (such as Lundberg Sea Salt Rice Chips)
2/3 cup diced peeled avocado
How to Make It
Combine first 3 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until mixture comes to a boil. Stir in jalapeño peppers. Let stand 25 minutes.
Combine 2 tablespoons cilantro, lime juice, and next 4 ingredients (through garlic) in a medium bowl, stirring with a whisk. Add tomato and next 4 ingredients (through beans); toss gently to coat.
Place cheese in a medium saucepan; sprinkle with cornstarch, and toss to combine. Add milk. Cook over low heat until cheese melts and mixture thickens, stirring constantly with a whisk. Add hot sauce, stirring with a whisk.
Drain jalapeño mixture; discard liquid. Arrange chips in a single layer on a large platter. Reserve 1/2 cup bean salsa; arrange remaining salsa evenly over chips. Drizzle with cheese sauce; top evenly with avocado. Top evenly with remaining 1/2 cup bean salsa, remaining 1/4 cup cilantro, and jalapeños. Serve immediately.
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