If using fresh tortillas, heat vegetable oil in a skillet over medium heat. Once the oil is hot but not smoking, fry the tortilla quarters in batches until golden and crisp, about 2–3 minutes per side. Remove and drain on paper towels. Lightly season with salt. If using store bought tortilla chips, ensure they are lightly salted for the best flavour.

Warm the refried red beans in a small saucepan over low heat. Stir occasionally to prevent sticking and ensure even heating. Add a small splash of water if the beans are too thick, adjusting to create a spreadable consistency.

While the beans heat, crumble the queso fresco and set it aside. If substituting with feta, rinse lightly under cold water to reduce its saltiness before crumbling.

Prepare the optional garnishes: slice the avocado, chop the tomato into fine pieces, and mince the cilantro. These additions lend freshness and balance to the dish.

To assemble, arrange the tortilla chips in a single layer on a serving platter. Spread a generous dollop of warm refried beans onto each chip, ensuring the beans cover most of the surface for a satisfying bite.

Sprinkle the crumbled queso fresco evenly over the beans. The cheese will slightly melt from the warmth of the beans, enhancing the overall texture and flavour.

Drizzle sour cream or Honduran crema over the assembled chips. Use a spoon or a small piping bag to achieve even distribution.

Add your chosen garnishes; avocado slices, chopped tomato, and cilantro, for an added burst of flavour and visual appeal. Serve immediately while the components are fresh and warm.