Texas Nachos
Servings 1 - 2
Equipment
- Small skillet
- Baking Sheet
Ingredients
Homemade Tortilla Chips:
- Vegetable oil
- 3 corn tortillas quartered, into chips
Nachos:
- Refried beans store-bought or homemade
- Sharp cheddar cheese shredded (or meltable cheese of choice)
- Leftover carne asada steak cut into small pieces
- Jalapeño
Serving:
- Cilantro chopped
- Tomatoes diced (or some pico de gallo)
- Hot sauce
- Sour cream
Instructions
- Make the crispy homemade tortilla chips by filling a small skillet with vegetable oil until it's ½ inch up the sides. Heat the oil over medium-high heat until HOT, about 7-10 minutes. Test the oil by placing the tip of a corn tortilla in the oil; if it bubbles a lot, it’s ready. Side Note: Your chips will be soggy if you add them to oil that is not hot enough.
- When the oil is HOT, cook the chips in batches by carefully placing the quartered tortilla chips in the hot oil, and poke a few holes in the center with a fork to allow steam to exit. Fry the tortilla chips, keeping them submerged in the oil, until crisp and lightly browned, 45 to 60 seconds. Flip and cook for an additional 45-60 seconds, or until golden brown.
- Drain the chips on paper towels. Side Note: If you prefer a healthier option, you can make baked homemade tortilla chips–click the link for instructions.
- Preheat your oven to broil.
- Make the Texas nachos by spreading some refried beans on each chip. Next, add some shredded cheese, a few pieces of carne asada, and a slice of jalapeño.
- Place the chips on a small baking sheet, a few inches apart from each other.
- Cook the nachos by placing the baking sheet under the broiler for 45-60 seconds, or until the cheese is melted and gooey. Side Note: Watching them carefully so they don't burn.
- Top each chip with cilantro and tomatoes, if desired, and serve immediately with sour cream and hot sauce. Enjoy.