Speaking of Tex-Mex, I am seriously jonesing for some nachos: corn tortilla chips, refried beans, sliced jalapenos, and cheddar/jack cheese. Salsa and sour cream on the side.
Who can hook me up with how to compile this orgasmic treat?
I make very simple ones - chips, cheese and jalapenos only. I put the jalapenos on the chips, cover with cheese, and run it under the broiler. Doesn’t need salsa or sour cream, and while I like refried beans, not on my nachos,
The Homesick Texan is a nacho purist. She will allow the refried bean option, but insists all that goopy stuff be served on the side, if at all. Her Nachos 101.
I like them cooked with cheese, jalapeno peppers, black olives and served with sour cream.
Here is how I make my award-winning nachos*
Preheat oven to 400.
Spread a layer of tortilla chips on a cookie sheet.
Sprinkle on a liberal layer of shredded cheese. I use a combo of cheddar and monterey jack.
Add chopped scallions and sliced jalapenos.
Repeat with another layer of cheese, scallions and jalapenos.
Pop cookie sheet into 400 degree oven for about 4-5 minutes. This is to get the bottom layer of cheese melty.
Switch the oven over to broil and broil just until the edges of the chips start to get toasty brown. Watch them carefully!
Serve with sides of salsa, guacamole and whatever else people want.
*OK, ok, I gave the award to myself, but it’s still an award, right?
Very stupid question:
Some of the best nachos I’ve had often come topped with these spicy but sour jalapenos. How does one get them sour? Slice and soak in vinegar? Soak whole? For how long?
Buy pickled jalapenos. They usually come in jars.
Not an option where I live. Hence the question. 
If you can’t buy them, then yeah: slice 'em and put 'em in a solution of water, vinegar, salt, and a little garlic (garlic’s not necessary but it’s delicious). I’d do it for at least a week.
This is something I’m good at!
I like to first spread a bit of refried bean onto each large, triangle-shaped chip. Then I dip the beaned chip bean-side down into a pile of shredded chedder cheese. Next, I add a slice of pickled jalepeno to the top of the cheese. I arrange the dressed chips nicely in plate-sized concentric circles (leaving an empty spot in the middle for the guaceamole, etc.) on a cookie sheet, slightly overlapping each chip so they stick together when the cheese melts, and then toast them briefly. Finally, I slide the toasted chips off the pan and onto the serving plate and put sour cream, guacamole and/or pico de gallo into the empty spot in the middle.
The dipping of the beaned chip into the cheese mostly eliminates the problem of melted cheese causing the chips to stick to the cookie sheet, and the arrangement in concentric circles ensures each chip get well toasted. The empty spot in the middle is for the
condiment(s). Plus, it looks nice!
Thanks for the link - that sounds yummy!
I’m going to have to try this.
Also, I’m going to have to go eat nachos for lunch today. I’m gonna order ground beef nachos all the way, no jalapenos. Yes. No jalapenos. I can’t eat those things, if I want to live happily for the next few days.
Ok–this sounds kinda yukky but tastes good. Take a pound of Velveeta, can of Rotel (diced tomatoes and chile), can of chili (Wolf brand preferred). Dice up Velveeta and melt in microwave for about 3 minutes, stir, and add in the Rotel and chili. Heat another coupla minutes, then pour over your tortilla chips. Voila! Garnish with jalepenos, sour cream, avocados, beans, etc. The reason I use Velveeta is because cheddar tends to get all greasy and separates–the Velveeta melts smoothly.
This is a staple at our house although we usually brown a pound of hamburger meat instead of chili. Either way is simple and delicious. I also prefer Tostitos as the chip of choice.
I do also, but for lack of alternatives. I much preferred the old style Tostitos, which were bigger. Now I use the rounds since my method involve putting a jalapeno right on the chip. Most other chips I’ve tried are either way too irregular (some big ones, lots of crumbs) or downright stale. (I’m fine with quarter chips for salsa or with sandwiches, not for nachos.) Anyone have a better chip?
Native Texan style:
Rotel + Velveeta + ground beef (pork sausage does the trick as well).
Salsa, jaeapenos (pickled), sour cream, and other stuff on the side.
You can prep this in a few minutes flat. Drain the beef/pork before integrating with the melted Velveeta, though.
My husband has recently been perfecting his nachos.
He uses a mixture of shredded cheddar and monterey jack cheeses, finely diced red and green peppers, and green onions spread over the chips. For dip, we have homemade guacamole, sour cream, and my beef/bean dip. That is simply a small package of extra lean ground beef, browned then cooked, one can of refried beans, and a packet of taco seasoning. After meat is cooked, add the beans and spices, and stir, serve warm.
My husband cooks very few things, but very well when he does. His nachos are delicious! (He says it’s nothing special, but they are fabulous–and colourful, which is also appealing.)
First thing you should do is buy some soft corn tortillas and deep fry them yourself,(if you have deep frying abilities)…after that it doesn’t matter what ya do with them,they will be better than any nacho you have had.I do that at Burger Island…never have enuff in stock.
I like Blue Corn chips personally. They are usually thicker, and better than Tostitos little thin chips.