Loaded Chile Relleno Casserole Nachos

This starter is colorful and indulgent, and we can’t promise you’ll have room for dinner after eating it!
What You’ll Need
2 Amy’s Chile Relleno Casserole Bowls, thawed
1 can Amy’s Refried Beans with Green Chiles
1 16-ounce bag gluten free corn tortilla chips
2 cups shredded Mexican cheese blend
2 Roma tomatoes, diced
½ cup black olives, sliced
½ cup green onion, sliced
½ of a jalapeño, sliced (as desired)
Prepared guacamole for garnish
Sour cream for garnish

What To Do
Preheat oven to 400°F.

On a large baking sheet, lay out half of the tortilla chips. Top with 1 Chile Relleno Casserole Bowl, using a spoon to scoop small dollops onto the tortilla chips. Repeat with half of the can of Amy’s Refried Beans. Top with half of the shredded cheese then add the remaining tortilla chips on top.

Repeat the process with the second Chile Relleno Casserole Bowl and the remaining Refried Beans and cheese on the second layer of chips.

Place the nachos in the oven and bake for 15 minutes or until the cheese is bubbly and golden brown.

Sprinkle chopped tomatoes, black olives, green onion and jalapeños on top of the nachos, then garnish with sour cream and guacamole.