Ingredients
Equipment
Method
Instructions
- Step 1: Prepare the Tortillas. Begin by cutting the corn tortillas into triangles. You can stack them and use a sharp knife or kitchen scissors for quick cutting.
- Step 2: Heat the Oil. In a deep frying pan or heavy-bottom pot, pour enough vegetable oil to cover the bottom of the pan by about an inch. Heat the oil over medium-high heat until it reaches about 350°F (175°C).
- Step 3: Fry the Tortillas. Carefully add a few tortilla triangles at a time to the hot oil. Fry for about 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to flip them halfway through.
- Step 4: Drain and Season. Once fried, remove the tortillas from the oil and place them on a plate lined with paper towels to drain excess oil. While they're still hot, sprinkle with kosher or coarse sea salt.
- Step 5: Assemble the Nachos. Preheat your oven to 350°F (175°C). On a baking sheet, layer the fried tortillas, covering them with shredded mild cheddar cheese and minced jalapeños.
- Step 6: Bake. Place the baking sheet in the oven and bake for about 10 minutes, or until the cheese is completely melted and bubbly.
- Step 7: Serve and Enjoy. Remove the nachos from the oven and let them cool for a minute. Serve immediately with your favorite sides, such as salsa, guacamole, or sour cream.
Notes
- For a gluten-free version, use gluten-free corn tortillas.
- Experiment with different cheeses like Monterey Jack for variety.
- Store fried tortillas in an airtight container for up to 2 days for meal prep.