This recipe appears in:Making Nachos for the Super Bowl? Here Are the Essentials Nachos for One? The Microwave Is Your Best Friend How to Make Real Texas Nachos
Sometimes, simplicity rules the nacho game. We recreate the Texas tradition of freshly fried chips individually topped with Longhorn cheese and a pickled jalapeño slice: a perfectly balanced snack.
Why this recipe works:
- Home fried tortillas make for fresher chips that have more corn flavor and retain their crispness longer than store-bought.
- Longhorn, a variety of Colby cheese, provides the oozy melted factor without the distracting flavor of sharp cheddars
- Pickled jalapeños stay juicy and add a tang that fresh pepper slices don't have.
Note: Additional toppings in the way of refried beans or sour cream can be added to the nacho as well. They're not traditional, but they are delicious. Just don't over-top these nachos or you'll lose the simplicity that make them work so well.
Recipe adapted from Homesick Texan
- 2 to 3 cups canola or peanut oil
- 6 corn tortillas, cut into quarters
- 4 ounces Longhorn cheese, grated
- 24 slices pickled jalapeños
- Kosher salt, to taste
Preheat oven to 425°F. Heat oil in a 12-inch cast iron skillet, Dutch oven, or wok over medium-high heat until it registers 375°F. Adjust flame to maintain temperature. Working in batches, add tortillas and fry, agitating with a metal spider, until edges just start to brown. Flip chips over and continue to cook until crisp and light golden brown. Transfer chips to a paper towel lined tray, sprinkle with salt to taste, and let sit for 2-3 minutes to drain. Repeat with remaining batches.
Transfer chips to a foil lined baking sheet. Top each with with approximately 1 tablespoon of cheese and 1 jalapeño slice (if using beans, add 1 tablespoon of beans before adding cheese). Place in oven and bake until cheese is melted, 3 to 5 minutes. Remove from oven and serve immediately.