Martha Stewart's Ultimate Nachos
1 bag (13½-ounces) store-bought large tortilla chips
1 (15½-ounce) can refried beans
1½ cups shredded Monterey Jack cheese
1½ cups shredded cheddar cheese
½ cup chopped pickled jalapeño chiles
1 jalapeño chile, seeded, ribs removed, and minced
½ cup canned sliced black olives
Chili sauce or hot-pepper sauce
Fresh cilantro leaves (optional)
Chopped tomatoes, for serving (optional)
Sour cream, for serving (optional)
1. Preheat oven to 400 degrees. Top each chip with about 1 teaspoon beans and 1 tablespoon cheese. Evenly divide the chiles and olives among the tortilla chips. Top with chili sauce. Place chips in one or more ovenproof baking dishes layering to fill.
2. Bake until heated through and cheese melts, 3 to 5 minutes. Remove and serve immediately topped with cilantro leaves, tomatoes and sour cream, if desired.