1 (16 ounce) cans refried beans
1 (13 1/2 ounce) bags white corn tortilla chips
1 medium onion, chopped
1 cup monterey jack pepper cheese, shredded
1 jalapeno, sliced crosswise, plus extra for garnish
1 (15 ounce) cans chili ( or your favorite chili recipe)
1 cup cheddar cheese, shredded
1 cup sour cream
1 cup green onion, chopped
1 tomato, diced
Have all the prepped ingredients easily accessible to assemble nachos.
Preheat oven to 350.
In a small saucepan over low heat, cook refried beans until they are loose enough to spoon onto nachos.
On a large ovenproof platter, spread out a layer of tortilla chips and quickly put a teaspoon of hot refried beans on each chip.
Working quickly, sprinkle with some onions, jack cheese, and jalapeño slices.
Spoon on chili and top that with Cheddar.
Repeat this layering process until ingredients are used up.
Save some of the jalapeño slices for garnish.
Place platter in the oven and bake until cheese has melted, about 5 to 10 minutes. Remove from oven and place on a trivet or heatproof surface.
Top nachos with sour cream, green onions, diced tomato and jalapeño slices and serve hot