Texas Nachos Recipe
User Reviews
5
Texas Nachos Recipe
Description
Texas Nachos Recipe centers on corn tortillas cut and fried until crispy, serving as a sturdy base for richly layered toppings. After frying in canola oil, the tortilla chips are cooled and spread with refried beans, providing a creamy texture contrast. Shredded Colby Jack cheese melts over the beans during baking, binding the components and adding a mild, creamy flavor. Pickled jalapenos contribute a piquant note, balancing richness with acidity. Garnished with fresh diced tomatoes and accompanied by sour cream and hot sauce, these nachos combine texture and flavor harmoniously.
The frying step creates a crunchy texture that holds up well under toppings, while baking melts the cheese and warms the beans. This combination yields chips that are crisp yet soft enough to deliver a layered bite. The dish works well for casual gatherings or as a shareable appetizer alongside a range of dips and salsas. Adjust hot sauce to taste for a customized spice level.
The recipe makes about 20 half tortilla pieces, offering a substantial quantity for a party. Using canola oil allows for a neutral frying flavor, highlighting the main ingredients. Using refried beans adds creaminess and depth beyond plain chips. The balance of melted cheese and pickled jalapenos gives both richness and tang, enhancing the simple ingredients.
Serving the nachos warm ensures the cheese stays melty and the chips crisp. Leftovers can be reheated briefly in the oven to refresh the texture. Choosing Colby Jack or similar melting cheeses ensures smooth coverage without overpowering flavors. The option of crema or sour cream adds a cool, creamy contrast to the spicy and salty layers.
Ingredients
- 10 corn tortillas
- canola oil
- salt
- 16 ounces refried beans
- 12 ounces Colby jack cheese or use other melty cheese, like cheddar or Monterrey jack, shredded
- jalapeno pepper for topping, pickled
- diced tomato for topping
- sour cream for serving, or crema
- hot sauce for serving, favorite
Instructions
- Slice the corn tortillas in half and set aside.
- 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.
- 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.
- When they are cooled, spread a spoonful of refried beans over each tortilla, then top them with Colby Jack cheese and top with jalapeno peppers.
- Bake them at 350 degrees F about 10 minutes, or until the cheese is nicely melted.
- Serve with diced tomato over the top, with crema and hot sauce on the side.
- Extra hot sauce for me!
Notes
- This recipe yields approximately 20 half tortilla nacho pieces, ideal for serving a small group.
- Fry the tortilla halves in batches to maintain oil temperature and even crisping.
- Use pickled jalapenos for topping to add bright, tangy heat that contrasts well with the melted cheese and beans.
- Serve immediately after baking to enjoy the cheese melted and chips crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 227mg | 9% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Vitamin A | 150IU | 3% |
| Calcium | 145mg | 15% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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