Texas Nachos are fully loaded individual chips that’ll keep you coming back for more. One isn’t enough!
Texas Nachos. Have you ever been in Texas and ordered nachos?? If you haven’t spent much time in Texas and you ordered nachos, you might be a little surprised at what you’re served. They’re not the typical pile of chips loaded with toppings all kind of heaped up like a mountain of tex mex.
Nope. Texas Nachos are a little more simple. A little more intricate in their preparation. They don’t just load everything up by the handful and spoonfuls. Each chip is laid out and each chip is prepared on it’s own.
Typically you will see these nachos with the classic cheese and pickled jalapeño. However, I think a lot of places load them up with a few more toppings now. My version here is kind of in the middle.
When my husband and I first started dating he lived in Texas and I was living in California. On one of my visits to the state of Texas to see him, he took me to this little place in Dallas where we ordered nachos. This was my first experience with Texas Nachos. The chips were loaded up with refried beans, cheese, pickled jalapeno, sour cream and guacamole. They were sooooo good!!
I’ve loved the look of Texas-style nachos since then. The worst part of the nachos you find in most other places is that there never seems to be enough toppings for the chips. Ever run out of toppings and then you just have tortilla chips left over? Or am I the only one scraping the cheese off the side of the plate trying to stretch it out so I can continue enjoying my food?
With these Texas nachos that is not an issue!! Each chip is fully loaded all on it’s own. If you ask me, that’s how it should always be!
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Texas Nachos Recipe
Ingredients
- 10 White Corn Tortilla
- 1/2 Canola Oil
- pinch of Salt
- 1 cup Refried Beans
- 1 cup Shredded Cheese like cheddar or jack
- Pickled Jalapeños
- Sour Cream optional
- Guacamole optional
Instructions
- Preheat oven to 400°F.
- Cut the corn tortillas into 6 triangular slices. Pour the oil into a large pot or pan. Heat the oil so that it bubbles as the corn tortillas are added in. Carefully and working in batches, add the corn tortilla slices to the hot oil using tongs. Allow to fry in the oil for about 1 minute then turn to fry the other side.
- Once the tortilla chips are cooked and slightly browned on both sides remove to a plate lined with a paper towel. Sprinkle with a small pinch of salt. Continue process until all the cut tortillas are fried.
- Line a large baking pan with foil and spray with cooking spray. Lay out the tortilla chips in an even layer. Top each chip with a spoonful of refried beans, sprinkle with shredded cheese, and top with a slice of pickled jalapeño.
- Bake in oven for about 8 minutes until the cheese is melted.
- Serve warm with sour cream and guacamole if desired! Enjoy!