- 3 cups refried black beans or good quality canned refried beans
- 3/4 cup chipotles salsa, recipe follows
- 8 ounces tortilla chips
- 1 cup crema, creme fraiche or sour cream
- 1 cup grated anejo cheese
- CHIPOTLE SALSA
- 4 ounces dried chipotle chiles, about 25 - 30, or 3 cups canned chipotle chiles, stemmed
- 8 ripe Italian Roma tomatoes, cored
- 12 garlic cloves, peeled
- 2 quarts water
- 2 tablespoons salt
- 1/2 teaspoon freshly ground black pepper
layer. Spread the chipotle salsa over the beans. Place under the broiler just to heat through, about 6 minutes. Stand the tortilla chips, points up, in the beans. Using a plastic squeeze bottle, pastry bag or the tines of a fork, drizzle the crema, creme fraiche or sour cream over the chips. Sprinkle with the anejo cheese and return to the broiler for 3 to 5 minutes, until the cheese melts. Serve hot.CHIPOTLE SALSA
In medium sized saucepan combine all ingredients. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Once cool, pour mixture into a blender or food processor fitted with a metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days.
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