Place on top of the oven racks on the lower shelf and preheat oven to 350 F degrees.
To prepare the Herdez refried beans, bring 1 ½ cup of water to a boil, on a 1 to 2 qt. pot or frying pan, once the water is boiling, stir in the pouch contents. Cover and simmer on a low heat for 5 minutes, stirring occasionally.
Remove from heat, uncover, stir, and let sit 5 minutes before serving. I prefer a creamy texture and add a couple of tablespoon of extra hot water to obtain that kind of consistency. Set aside while you fry the tortillas.
Before you start frying the tortillas, cover a large plate with several paper towels to absorb any excess oil.
Heat oil in a skillet over a medium-high heat, place several tortilla triangles into the hot oil in a single layer without overcrowding. Keep the oil at the same heat level without overheating or smoking. With the help of kitchen tongs or a slotted spatula, turn the tortillas over once to fry both sides. This process will take about 2 minutes per batch. Make sure they are all crispy and lightly golden before removing from pan.
Place the fried tortillas on the prepared plate, and keep frying the rest of the tortillas; making sure the oil is hot enough before placing the next batch.
Line a baking sheet with parchment pepper or aluminum foil with a light coat of cooking spray.
Spread a small portion of refried beans over each tortilla chip and place on the baking sheet forming a single layer. Sprinkle cheddar cheese and chopped green onions each chip, and top with 1 slice of jalapeño pepper.
Place the baking sheet in the oven lower rack and bake for about 5-7 minutes or until cheese begins to melt.