Posted on 04/20/2023 9:08:03 PM PDT by Responsibility2nd
If there were ever two foods more made for each other than tortilla chips and melted cheese, aka nachos, we'd like to eat them. Nachos are sublime and the only thing better is Texas nachos. Why? Because so much TLC is taken to ensure each corn chip has the proper amount of refried beans, cheese, and a pickled jalapeno or two.
Authentic Texas nachos are all about getting the details just right so every crispy, gooey bite has the same effect on your taste buds. And when it comes to the absolute type of cheese you use to sprinkle on top of these chips, there is only one you should be reaching for: Colby Longhorn cheese.
When it comes to the cheese for your nachos, it can be argued that it is a key, if not the most critical, ingredient when making your Texas version of this finger food. That warm melted dairy product is the creamy glue in this culinary equation that helps keep those jalapeños in place. But the cheese also imparts a savory, rich flavor to your nachos that keeps your hand coming back for more to shovel in your mouth. So, why should you pick Colby Longhorn cheese over a basic sharp cheddar or Monterey pepper jack?
Cheddar cheese is delicious, but its taste is distinctive and a pepper jack is going to add a little too much heat. Colby Longhorn cheese is going to give you a better taste than those other cheeses when you make your Texas nachos because it has more of a "mellow" vibe. Colby Longhorn cheese is dyed orange and gets its name thanks to its cylinder shape. The flavor is described as mild and sweet which is a perfect compliment to the heat of the jalapeño that sets on top of it.
Colby cheese melts well, too. Its high levels of fat and protein help it convert to the melted gold we know and love. Moreover, it is going to be easier to grate than cheddar cheese because Colby Longhorn is considered a semi-soft cheese. It has a softer texture that melts perfectly over those refried beans.
The end result is a creamy, smooth taste that doesn't overwhelm the salty goodness of the tortilla chip nor does it clash with the pickled jalapeño. A final note of advice: When picking your Colby Longhorn cheese, opt for a younger cheese as its buttery velvet texture will be even creamier on the tongue.
I can’t believe that someone finally got it very close to correct !!!
1) Use Restaurant Style salted only White Tortilla Chips (I use the store brand because most of them cost less and are as good or better than the fancy name brands.)
2) Preferably Frijoles Negro Refried (black beans for the Yankees😎)
3) Pickled Jalapeño with a bit of the onion in them and optional carrots.
4) Longhorn Colby Cheese shredded.
Spread Frijoles evenly over each chip (concave curl facing up to make a cup/bowl to hold ingredients better, if chip isn’t flat) place pickled item(s) of choice on each Nacho (I prefer all 3), place closely together on foil covered sheet pan and cover with the cheese. Broil while watching the melting closely so You don’t burn them.
Grab Your favorite beverage, the sheet pan with a potholder or kitchen towel and commence consumption.
Tell anybody else that the ingredients, utensils and pans are in the kitchen and have at🤪
PS- For the record I HATE ballpark/movie “nachos” crappy chips with fake cheese dumped on them for $7-10 or more these days!!!
If Monterrey Pepper Jack adds too much heat, why not add Monterrey Jack instead? And seriously, pepper jack has 1% of the heat of even jalapenos.
I like Lime Tostitos.
L8r
Refried beans. yyyyyyyyuck. Tastes, smells and looks like baby poop.
I use Chihuahua cheese. It gets super gooey like mozzarella does on pizza.
I also use it in pan-crisped quesadillas. I sprinkle some unsalted taco seasoning inside before cooking and it’s damn tasty.
2) Preferably Frijoles Negro Refried (black beans for the Yankees😎)
If your baby has black stool better take it to the Doc to check for bleeding.
What??!!! No Velveeta??!
...
Pickled jalapenos?? Naaaaaah.
I appreciate the medical accuracy. (I didn’t mean to specified black beans)
Most TxMex restaurants sell just a bag of chip for a cheap price. Better chips then store purchased, just don’t last long with no preservatives. Just pick your favorite TxMex restaurant chips and go from there.
Blah, blah, blah, Texas this. Texas that. I calls 'em Maine Sh*t Shingles. Same ingredients, but they taste better than Texas ones, because.
Colby longhorn cheese was first created in Colby, Wisconsin in the eighteen eighties.
The only thing that goes with fried corn tortillas is salsa that does not contain tomatoes.
It’s a proven fact that anyone who doesn’t recognize Texas utter superiority is simply uniformed or jealous
But help is available
I use something called Mexican Blend from H-E-B.
I was at a cheese store a few years ago. They had 45 year aged cheddar. It was about $50 an ounce so I didn’t buy any. The 8 year stuff I bought was sharp enough to make my mouth bleed.
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