Recipe for Nachos

I got this in the email box:  "hi mom, i’ve got a request for your famous nacho recipe."  I don’t know that it’s famous, but here’s the recipe! 
Corn chips (the fresher, and not crumbly, the better, and also, don’t use the "lime" etc varieties), 1 med bag
Either home made vegetarian chili (preferable) or refried beans (if using refried beans from a can, add a bit of warm water to help them spread), about 1 cup

Diced sweet peppers (prefer red, yellow), about 1/2 cup

Jalepeno peppers, sliced (fresh or pickled, your preference)
Home made picante sauce (see below, this supplies the tomato, cilantro, and green onion, and it’s also a great topping for home made fajitas)
Grated cheese (whatever type you prefer, but not terribly sharp), about 1 cup 
Sour cream
Guacamole (see below)
Preheat regular oven to 350 deg F (175 C)
Spread Corn chips out on a metal cooking sheet or heat-resistant serving platter.  (In my opinion, it’s better to make two batches with more goodies than to get the chips too thick)
Sprinkle or smear on chili or refried beans (hopefully so that each chip gets a bit) over top of corn chips
Sprinkle on other goodies, to taste
Top with grated cheese
(But note:  Just like a pizza, don’t pile on too much glop or the chips will be heavy and soggy!)
Bake in oven just until cheese is melted over top.  (Some people broil it but this tends to burn the chips and doesn’t get them as dry and crispy; and if you microwave, same thing applies, it’s just not the same in terms of getting the chips nice and crunchy.)
Top with picante sauce, sour cream and guacamole, all to taste
Garnish with a few sprigs of cilantro, if desired
Enjoy!  And here are instructions how to make the guacamole and fresh salsa:   
My recipe for home made picante sauce (from memory, I haven’t measured ingredients to see if these proportions are right, but this will make enough salso that you can take it with chips as a contribution to a party, or you’ll have plenty of leftovers if you are making it for a meal.)
4 – 6 ripe tomatoes, peeled and de-seeded, then chopped — about 1.5 cups  (canned tomatoes, drained, will do if necessary)
4 green onions, diced (about 1/4 cup)
1 clove garlic, finely diced
1 chili pepper, diced (use to taste, the amount is highly variable!)
1/2 sweet green pepper, diced (about 1/4 cup)
1/2 to 3/4 cup diced fresh cilantro
a dash of salt
a dash of black pepper
a dash of tabasco sauce
Note:  you can use whatever amounts of the above you have on hand, but in my book the cilantro is non-optional! 
My recipe for home made guacamole is to mash together the following:
1 ripe avocado
lemon juice
a bit of minced garlic

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