Handmade Tex-Mex Style Nachos

These remind me of my mom. Not only did my mom accidentally teach me how to line a cookie sheet with cheddar cheese, brown it in the oven, and eat it with a spoon (cause, you know, I was, uh… watching), but she also taught me what a proper nacho is.

Now, in some quarters it’s argued that a big ole pile of nachos is best. Of course, that’s insane. Everyone knows individual nachos are superior, because each one is a perfect little presentation of flavor, a Tex-Mex canape. First, a layer of refried beans, then a layer of melted cheese, then, perhaps some lettuce or tomato or guacamole our sour cream, and then a single, perfect jalapeƱo.
If you just pile ’em all up on a big plate, and scoop on a bunch of beans and cheese and toppings, you end up with a soggy center and a whole bunch of tortilla chips totally devoid of toppings. All the ingredients mix together in a big pile of sludge. Gross.

For these nachos, I pan-fried some locally made, fresh flour tortillas. Then I made a batch of Crystal’s Vegan Explosion Queso and, while that was getting started, warmed up a can of vegetarian refried beans. I then assembled the nachos, finishing each one off with a tiny green circle of fire. Perfect.

Cross posted from stellatex.

mofo

4 thoughts on “Handmade Tex-Mex Style Nachos

  1. You are SO right, the nachos have to be individually topped like that, or else when you get to the bottom of the pile it is just plain chips! I REALLY need to make nachos, I think I've found my weekend snack. Thanks!

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