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.