Restaurant Style Nachos with Chipotle Crema

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

Heat Scale
Submit Recipe

Serves: 4


For the chipotle creme:
¾ cup sour cream
¾ cup heavy whipping cream
1 chipotle pepper (from a can with adobo sauce)
1 tablespoon adobo sauce
2 teaspoons lime juice
¼ teaspoon salt

For the nachos:
Cooked taco meat (about 1 pound ground chuck, cooked with taco seasoning)
1 cup refried beans
¼ – ½ cup salsa (depending on thickness of salsa)
1 bell pepper, chopped
3 green onions, sliced
Pickled jalapeño slices (or fresh, if preferred)
2 cups shredded cheddar cheese
1 small can, sliced black olives (about ½ cup)

Preheat oven to 400˚F (200˚C).

In a small bowl, whisk together the crema ingredients. Refrigerate until ready to use.

In a small bowl, stir together the refried beans and salsa. Set aside.

Lin a baking sheet with tortilla chips. Sprinkle with a small layer of cheese.
Top with taco meat and drop spoonfuls of refried bean mixture on top of the chips.
Evenly sprinkle with bell pepper, green onion, and jalapeño slices. Top with remaining cheese.

Bake for 10 – 15 minutes or until cheese is fully melted.

Remove from oven and top with olives and chipotle crema.