pinto beans

Nachos are one of my favorite foods, so when I realized the Super Bowl was around the corner, I had to whip up a batch. The thing that makes these nachos — which are not baked, but assembled — absolutely to die for is the spicy queso sauce.

I used Cabot's hot habanero cheddar, and I highly recommend seeking out this cheese to make these nachos. Combined with a quick béchamel, it results in a super creamy, sharp, spicy, and flavorful queso sauce. The chorizo pinto bean mixture is also wildly delicious and could easily be used in huevos rancheros or as the filling for quesadillas.

If you're a fan of classic fiery Tex-Mex, you must make this recipe. It sounds crazy, but I think these were the best nachos I've ever eaten — and I've tried a lot of nachos! Check out the method now.

For dinner tonight, I'm continuing yesterday's veggie streak, making a molé-flavored chili that's so complex, no one will even realize it's a meatless Monday. I'll start with onions and garlic, add in a ground mixture with chiles, cumin, cinnamon, and other seasonings, and then stir in a bounty of leftover yellow squash, kale, tomatoes, and chocolate for an extra-roasted taste. Unlike most molé dishes, I'll be able to serve it in under an hour. To make this your next homestyle meal, read more