These Botanas are my favorite treat my husband makes. Botanas, a Spanish word for appetizer or snack, can be a variety of things, but at our house it is always this nacho inspired snack.
My husband made these the first year we had friends over for a Super Bowl Sunday and it’s become a tradition ever since. Of course we also eat them year round and honestly I could eat them as a meal, justifying it with the protein in the beans!
Making your own beans would be great but we often use vegetarian refried beans for this dish and peppers from our garden. (Sorry east coast, in our mild west coast climate, I have some growing just about year round.) For these, I pulled out a jar I preserved a few months back.
Start by laying out your chips and spooning a layer of beans over each one. As you can see, we make a lot as they don’t last long!
Next, you’ll layer a jalapeño and slice of cheese over each one. (We also make some without jalapeños.)
Sometimes I get in the kitchen and help him… but usually my husband makes them and I eat them.
Stick them in the oven on broil for about 3-4 minutes and that’s it. You’ll want to keep an eye on them as you just want them in there long enough to melt the cheese.
You can serve them with extra peppers on the side if you really want to heat things up.