If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. We were sitting down at a local restaurant (NOT in Texas) and we both had a hankering for a quick nacho appetizer. When the plate arrived, we were a bit surprised at the offering. We both expected your typical bowl of nachos - unruly chips precariously balanced among dripping cheese and assorted diced peppers and tomatoes - but nope. This restaurant was serving up nachos Texas style, and you know what? They ROCK! 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. 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. Let’s talk about how to make Texas Nachos! You CAN start with packaged cooked corn tortillas, but do yourself a favor and fry the tortillas yourself. They come out so much better when you do this at home. So, start by adding vegetable oil to a large pot, about 1.5 inch worth, and heat it up. It should measure 375 degrees F. Make sure the pot is large enough to accommodate your tortillas, and do not let the oil come to a boil. It should be a hot simmer. Next, slice corn tortillas in half or in quarters. I prefer halves so I can make larger nacho servings. Set them into the hot oil and fry them for about a minute or so per side. The tortillas will begin to brown. Flip them one time in the oil and watch them so they do not over brown or burn. They will continue to brown a bit after you remove them, so keep that in mind. Remove the tortillas from the oil and set them onto plates lined with paper towels so they can drain. See my page on how to make crispy tortillas for more recipe tips and notes. When the tortillas are cooled, spread a bit of refried beans over each, then top with shredded Colby Jack cheese. Cheddar cheese works here as well, or Monterrey jack. You can also add the jalapenos now, or after baking. Bake these up for 10 minutes or so, just until the cheeses melt. These Texas Nachos are crunchy and creamy and cheesy, with a proper sour note from the pickled peppers. They would make an excellent addition to any appetizer table, or hey, have them for dinner. Something fun! I hope you enjoy them. The choice is yours. NOTE: This recipe was updated on 2/23/24 to include new information, photos, and video. It was originally published on 4/3/17.
