Or try this some time: Doritos Nacho Cheese tortilla chips using Swiss Cheese.
And always add jalapeño peppers!
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>> 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.
Sharp cheddar for me as well. If I wanted a “mellow vibe” I wouldn’t put jalapenos on it! And no jalapenos would be just wrong. Probably illegal in Texas, actually.
I ate a lot of Longhorn cheese as a kid in Texas. Didn’t know better. Admired the name.
I was taught to use two parts Colby to One Part Jack.
I’ll use cheddar in a pinch, but not sharp, as it doesn’t melt as well.
Something like that I’m only good for maybe two chips then I’m pushing it away. All that sounds cloying as hell.
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No other like it !!!!!
Colby Longhorn is good choice but you always have to have good guac, diced tomato, serrano and jalapeno peppers. For the protein, always go with fajita or brisket.
For the base, don’t screw around with Doritos or any national brand and don’t use thin chips. Thin chips break and you are jut going to have a mess at the table. Go with a thicker chip that is only salted and no flavors added.
If you must go with beans, use black beans.
And don’t go cheap on the salsa. Go to a good grocery and get a high end salsa that is made in Texas. Better yet, go with two or three salsas, a red, a green and a pico.
Bake very hot and eat fast, don’t let them sit around.
Hey... That’s ‘not your cheese’... Get it? Noc ho cheeze?
I’m Nachoman and I approve of this thread.
The best cheese for nachos is someone else’s. Because it’s... nachocheez! :-D
more threads like this please :)
Colby is awesome! But pickled jalapeños instead of fresh or grilled? Please.
My younger brother married a Texas girl he met in Air Force Tech School. Very devout Southern Baptist, the daughter of a Chief Master Sergeant. I believe they have been married for 47 years because my wife and I are fast approaching our forty-ninth wedding Anniversary in a couple of months. She married up because my brother went to OTS and got a force reduction retirement as a Major after 17 years. My brother Bob is now a dyed in the wool Texan
I have to tell you about my youngest brother's experience in Texas. Years ago in the 1980's he was on a crew of contract installers putting in Central Office relay racks and patch fields for fiber optic gear.
After many long months they finally completed the contract, packed up their trucks stood in the parking lot of the long term motel to say goodbye, then head home to various parts of the country.
One of the crew asked the supervisor what he was going to do next? He told them that he was going to put a tortilla on the truck aerial and drive East. If he stopped to rest or get gas and heard anyone ask him why he had a tortilla on his truck aerial, he was going to keep driving until somebody asked, "what is the funny looking thing on your truck aerial" and then he would know he was home.
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.
L8r
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.
What??!!! No Velveeta??!