>>GondramB... can you describe the type of cheese you like. Is it smooth and pourable, like a fondue or hollandaise sauce or is it thicker and more substantive like melted mozzarella on a pizza?
Also, is it the color of cheddar (orange), or light like Monterey Jack cheese? If light, is it crumbly or smooth?<<
Its white, pourable but it soaks into the nachos. The pourability is quite temperature sensitive but even cold not as think as mozzarella. I welcome suggestions.
Hmmm... I’m in California and travel to Mexico a lot—don’t know that I’ve ever seen one like that. But I’ll hunt around. I love to cook and I’m kind of a Mexican food aficionado.
Did you try asking the restaurant what the cheese is? There are so many different ways to make nachos.
As to the chips, you are probably just looking for corn tortilla chips (sometimes called “fritos de maiz”, but even in Mexico the word “chips” is pretty well known). There are lots of different types of chips, too—depending on the tortillas used. The white corn versions (readily available in the market) are usually lighter. The darker versions are sometimes available at restaurants or mercados (markets), but you can also just fry your own.
To prepare your own: Get some yellow corn tortillas from the market you went to and cut them into 6 pieces (I’m assuming that is how your restaurant makes them? Sometimes you will find the whole 5 inch tortilla fried and covered in cheese). Either way, whole or in pieces, pour regular vegetable oil into a pan over medium heat. After it is hot, put the tortillas in and cook for about 1 minute on each side. The yellow corn tortillas will become much browner than the white corn versions (I like the former). Take the fried tortillas out of the pan with tongs and place them on paper towels to capture excess oil. Salt the chips as you remove them from the pan while they are still hot. You can put these in an airtight ziplock bag after they cool and they’ll last a couple days.
I’ll hunt around for cheeses and see if I can figure yours out.
2 cups shredded Monterrey Jack cheese 1/2 cup cream or half and half 1/4 cup diced onions 1/4 cup diced tomatoes 1/8 cup minced jalapenos (the pickled ones are fine)
Melt slowly in a pan - stirring constantly over medium flame.
You can also substitute the Monterrey Jack for 1 cup American and 1 cup Cheddar - this will give you a yellow colored queso dip.