Real Texas Nachos Recipe

• 2 to 3 cups canola or peanut oil
• 6 corn tortillas, cut into quarters
• 4 ounces Longhorn cheese, grated
• 24 slices pickled jalapenos
• Kosher salt, to taste

1. Preheat oven to 425u0b0F. Heat oil in a 12-inch cast iron skillet, Dutch oven, or wok over medium-high heat until it registers 375u0b0F. Adjust flame to maintain temperature. Working in batches, add tortillas and fry, agitating with a metal spider, until edges just start to brown. Flip chips over and continue to cook until crisp and light golden brown. Transfer chips to a paper towel lined tray, sprinkle with salt to taste, and let sit for 2-3 minutes to drain. Repeat with remaining batches.
2. Transfer chips to a foil lined baking sheet. Top each with with approximately 1 tablespoon of cheese and 1 jalapeno slice (if using beans, add 1 tablespoon of beans before adding cheese). Place in oven and bake until cheese is melted, 3 to 5 minutes. Remove from oven and serve immediately.

peanut oil, corn tortillas, longhorn cheese, jalapeufos, kosher salt

Taken from www.seriouseats.com/recipes/2014/05/real-texas-nachos-recipe.html (may not work)