Real Texas Nachos

We love Nachos!  It’s taken several months and several batches of Nachos to finally discover the Perfect Real Texas Nachos.

I prefer to use corn tortilla chips that I cut and fry.  We have asked several people what kind of cheese they like to use for their Nachos.  David even Tweeted and asked his Facebook friends too.  We finally found a cheese expert at Central Market and he shared with us that Chihuahua Cheese from Chihuahua, Mexico is the best cheese to use. More on cheese in a minute.  Then after trying several different brands of Jalapenos, we have chosen Mission Jalapenos!

Ingredients

Corn Tortillas, quartered

Chihuahua Cheese, shredded

Jar of Mission Jalapenos

Directions

I like to use fresh corn tortillas for Real Texas Nachos.  They seem to stay crunchy and add a special flavor to the Nachos.

Cut corn tortilla in quarters.

I purchase a large package and freeze the unused corn tortillas.  When they are a little frozen they cut nicely too.

Heat shortening in a heavy bottom frying pan.  I use my cast iron skillet and Crisco.

I only fry a few quarters at a time, since I turn each one with my tongs.  They cook pretty quickly and will burn fast too.

Turn the chips after you see the corn tortilla bubble up a little.  Then remove from the oil and place in a bowl lined with paper towels to drain the oil.  Sprinkle with a little table salt to your preference.

Place the salted corn chips on a flat paper towel on counter top to dry completely.

I usually leave open for a few hours.  This will dry the chips and keep them crisp.  Place unused chips in ziplock bag.  They should keep for a week or longer.

Place chips in a single layer on cookie sheet.  I prefer to place them in a single layer so when I put the cheese and Jalapenos on the chips, each chip is covered.

Some cooks like to just pile up the chips and put cheese all over the chips and scatter the Jalapenos over the top, this works too.  I have found that when you are eating the Nachos, that some Nachos are without any of the goodies.

Sprinkle the cheese on top of each chip.

I use Chihuahua Cheese from Chihuahua, Mexico mixed with some Colby Cheese and shredded.  Chihuahua cheese is harder to find so Colby Jack works well also.

Next, place a Jalapeno on each of the chips.

I use Mission Jalapenos.  The flavor is just perfect, not too hot, and not too sweet.

Broil in the oven on the middle rack on High Broil for just a couple of minutes or until the cheese is melted and the chip tips are golden brown.  You will want to watch them closely because they will burn very quickly!

Two or three minutes will do it…enjoy.

For Superbowl, I decided to take some advise from Andy Bowen and spread refried beans with Jalapenos on each chip, then sprinkled with cheese and topped with Jalapenos.  I am glad I used homemade corn tortilla chips, because I’m afraid a store bought chip might turn soggy.  But maybe not.  Didn’t try with hamburger, that will have to wait until next football season. 🙁

Tagged as: Chihuahua Cheese, Mission Jalapenos, Nachos, Ramona Werst, Real Texas Recipe, Real Texas Recipes, texas cooking, Texas recipe