Kamush (Mexican tortilla appetizers) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is my rendition of the Kamush that was our favorite appetizer at our favorite local Mexican restaurant, La Chosa . When it closed, I went into severe withdrawal until I came up with this recipe. The refried beans, cheese, guacamole and sour cream are a must for me, after that, you can personalize. This is great for a crowd, for Superbowl, football games in general or just have it for breakfast! Prep and cook times are very approximate due to personal preference and the fact that I'm usually having a few beers when I fix this and it takes longer. Ingredients:
6 fresh corn tortillas or 1 bag of restaurant style tortilla chips |
salad oil (if using fresh corn tortillas) |
1 can refried beans |
2 cups shredded cheddar cheese |
guacamole (use your favorite recipe or try my cilantro guacamole #59429) |
1 cup sour cream |
1 medium tomato, diced |
jalapeno pepper, slices |
Directions:
1. If using the fresh corn tortillas, cut each into 4 quarters and in a 10-inch skillet over medium-high heat in about 1/4 inch of hot salad oil, cook tortilla wedges, about 4 at a time, for 30 seconds.
2. With a slotted spoon, turn the'chips' and cook 30 seconds longer or until golden and crisp.
3. Remove; drain on paper towels and place in a single layer on a large cookie sheet (or several sheets).
4. If using store bought restaurant style chips*, place them in an even layer on the cookie sheet.
5. Heat refried beans in a sauce pan and when they're nice and creamy, shmear a tablespoon or so onto each chip, then sprinkle with a dollop of cheese.
6. Place into a 350° oven until cheese is melted and just beginning to get bubbly, watch carefully, about 10 minutes.
7. Remove from oven, and decorate!
8. Use what you want, I like to place some guacamole on top, then top with a small dollop of sour cream, 3-4 tomato dices with a jalapeno slice right in the middle.
9. You can also add some habanero salsa at this point-it's very flexible, decorate to taste.
10. *ifusing store bought chips, which work perfectly well in this recipe, try to buy some that are large and flat and don't let the bag-packer smush your bag of chips!
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