Listen, I put this huge tray of nachos in the party food category on the blog, but I won't lie. We eat them for dinner once in a while when the mood strikes. I could make excuses, but I won't. Just look at them and you'll know why we do it. Hope you love them too.
In a small pot, melt the butter over medium heat. Stir in the flour and let bubble for about a minute. Pour in the milk, whisk until smooth, then bring to a boil. Reduce heat and simmer about 5 minutes until quite thick. Off the heat, stir in sour cream and then grated cheese. If cheese doesn't fully melt, you can help it along over low heat, stirring constantly. Stop when it's just shy of fully melted and let the residual heat do the rest so the sauce doesn't break. Set aside to cool slightly.
Wash and dry the cilantro and trim off the very bottoms of the stems. In a high-speed blender or a food processor, combine cilantro (leaves, stems and all), olive oil, lime juice and salt. Process until smooth.
In a medium bowl, pour the lime juice and a sprinkle of salt over the cabbage and massage a bit with your hands to tenderize cabbage.
Arrange the tortilla chips on a large platter or rimmed baking sheet. Heat the refried beans in the microwave until nice and hot, then dollop over tortilla chips. Pour the cheese sauce overtop, then sprinkle on the cabbage, hatch chilis, tomatoes and red onion. Finish by drizzling with cilantro sauce. Serve immediately.
*Substitute a good gluten-free flour blend to make this recipe gluten-free