Texas Nachos (The ULTIMATE Nacho)
Tired of sad and lonely chips? Meet the Texas Nachos! Every single chip is loaded up with refried beans, cheese and jalapeno. Serve on a tray with your favorite dips. The perfect appetizer for your Tex Mex meals.
Servings: 3
Equipment
Ingredients
- 10 white corn tortillas 6 inches
- ½ cup avocado oil
- ¼ tsp salt
- 1 cup refried beans
- 1 cup cheddar cheese shredded
- ¼ cup pickled jalapenos
Toppings
- sour cream
- guacamole
- Salsa
Instructions
- Preheat oven to 400℉/205℃
- Cut the corn tortillas into 6 triangular slices to make chips.
- Pour the oil into a large pot or pan, should be 1/4 of an inch deep. Heat the oil to 350℉, oil should bubble when tortillas are dipped in.
- Carefully, working in batches, add the tortilla slices to the hot oil in a single layer. Allow to fry for about 1 minute, then using metal tongs, turn the chips to fry the other side. Chips should be firm and golden.
- Remove the tortilla chips to a plate lined with a paper towel, or a large baking sheet lined with a cooling rack. Sprinkle the chips with salt.
- Continue this process until all chips are fried.
- Line a large baking sheet with a silicone baking mat, parchment paper, or foil. If using foil, spray with baking spray.
- Lay the tortilla chips in a single layer on the baking sheet.
- Top each chip with a spoonful of refried beans, a sprinkle of shredded cheese and a pickled jalapeno.
- Bake in the oven for about 8 minutes until the cheese is melted.
- Serve the nachos warm with sour cream, guacamole and salsa on the side if desired.
Notes
Storage: These chips are best enjoyed right away. If you do have leftovers, store in a sealed container in the refrigerator for up to 3 days. Reheat the nachos in the oven to re-crisp.
Nutrition
Serving: 1serving | Calories: 394kcal | Carbohydrates: 48g | Protein: 18g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 927mg | Potassium: 198mg | Fiber: 9g | Sugar: 3g | Vitamin A: 446IU | Calcium: 368mg | Iron: 2mg