Texas nachos use many of the same ingredients as your standard nachos, though they vary in form.
With Texas nachos, your corn tortillas are sliced in half or in quarters, then fried lightly in oil until they are nice and crispy.
Next, they are covered with refried beans and cheese, then baked until the cheeses melt down around the tortilla.
They are topped with pickled jalapeno peppers and tomato if you'd like, and served with a bit of sour cream or crema on the side. Then top with Texas Sweet Heat salsa, HOT or MILD.
Essentially, they are made so you can easily grab a neat and orderly nacho bite without all the mess of the traditional nacho bowl.
These are served on a plate, laid out individually, much easier for sharing.
Of course you will find variations of this recipe across the great Texas state.
Hey, it's a huge state! But this is a classic version - Ultimate, truly.
Ingredients
- 10 corn tortillas
- Canola Oil
- Salt
- 16 ounces refried beans
- 12 ounces shredded Colby Jack cheese (or use other melty cheese, like cheddar or Monterrey jack)
- Pickled jalapeno peppers for topping
- Diced tomato for topping
- Crema or sour cream for serving
- Favorite hot sauce for serving
Instructions
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Slice the corn tortillas in half and set aside.
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Add enough canola oil to a large pot to fill about 1.5 inches and heat to medium. Do not bring to a boil. The temp should measure 375 degrees F.
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Add the halved tortillas in small batches and fry them about a minute or so per side, until they are lightly browned and crispy. Drain on paper towels and dash them with salt.
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When they are cooled, spread a spoonful of refried beans over each tortilla, then top them with Monterrey Jack cheese and top with jalapeno peppers.
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Bake them at 350 degrees F about 10 minutes, or until the cheese is nicely melted.
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Serve with diced tomato over the top, with crema and hot sauce on the side.
