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½-inch-thick slices crusty bread
Kosher salt and ground black pepper
cups Black Bean Puree
ounces mozzarella cheese, shredded
cup finely chopped fresh cilantro
Pico de Gallo, to serve
Sliced avocado, to serve (optional)
Pickled sliced jalapeños, to serve (optional)
I suppose these are, essentially, the origin of very traditional nachos, which I had as a kid growing up in the '60s and early '70s in north Texas. The chips are smeared with a bit of refritos, and topped with cheese and a jalapeño slice, then broiled only until the cheese melted. In Fort Worth Joe T. Garcia's uses a whole tostada for their nachos (serving one for each diner), but other places, like the Original (a standby in mid-century Fort Worth) used basic tortilla chips.
Excellent, just spicy enough.
These were great!!
Would it be delicious made on a large homemade grilled tortilla instead of thick crusty bread?
Might be OK but it's outstanding with the broiled bread.