Have you ever grabbed a nacho from a communal pile only to find it disappointingly bare or soggy? Texas nachos solve this age-old problem with a brilliantly simple approach – building each nacho individually with the perfect ratio of toppings.
What makes Texas nachos truly special is the intentionality behind each one. Unlike traditional nachos, where toppings are haphazardly scattered across a pile of chips (creating the dreaded “naked chip” phenomenon), Texas-style nachos guarantee a perfect bite every time. The crisp, freshly fried tortilla base maintains its structural integrity while supporting layers of savory beans, melted cheese, protein, and fresh toppings.
Texas Nachos Ingredients
- 5 Corn Tortillas (Cut into 20 triangles)
- 4 Cups Vegetable Oil (To fry the chips in)
- 1 Cup Refried Beans
- 1 Cup Monterey Jack Cheese (Shredded)
- 1 Cup Smoked Pulled Turkey (I used my Smoked Pulled Turkey Recipe)
- 1 Cup Guacamole (I am using my homemade guacamole recipe, but you can also use store-bought guacamole.)
- 20 Pickled Jalapeño slices
- 1 tsp salt (For the Chips)
Optional Toppings
- Substitute banana peppers or a black olive slice for jalapenos for a less spicy version.
- Add hot sauce to kick up the heat.
Substitutes
- Fresh Chips: Store-bought tortilla chips can work in a pinch, but freshly fried chips make a world of difference.
- Monterey Jack: Cheddar, pepper jack, or a Mexican cheese blend all work beautifully.
- Smoked Pulled Turkey: Use shredded chicken, seasoned ground beef, tri-tip, carne asada, shredded beef, or pulled pork. For a vegetarian option, try smoked tofu.
- Guacamole: Substituting sour cream for the guacamole or simply adding sour cream is perfectly acceptable.
Equipment Needed To Make Texas Nachos
- Deep, heavy-bottomed pot for frying
- Frying strainer or tongs to flip and strain the chips from the oil.
- Cooking thermometer (I use the ThermoWorks Thermapen One.)
- Baking sheet
- Small offset spatula, spoon, or butter knife (for spreading beans)
How to Make Perfect Texas Nachos
First things first – let’s prepare our chips. While you could use store-bought tortilla chips, I promise the extra few minutes to fry your own will elevate these nachos to legendary status. Fresh chips have a sturdier structure that holds up to the toppings without getting soggy.
Fry The Tortilla Chips.
Heat the vegetable oil in a deep, heavy-bottomed pot to 350°F. I use the ThermoWorks Thermapen One to check the oil’s temperature. Working in batches of 8-10 chips at a time, fry the tortilla triangles until they’re golden brown and crispy, about 1-2 minutes per side. Using a frying strainer or tongs, transfer the chips to a paper towel-lined plate and immediately sprinkle with salt while they’re still hot.
Build Your Base.
Once all your chips are fried and cooled slightly, arrange them on a baking sheet with a bit of space between them. Using a small spatula or the back of a spoon, spread approximately 2 teaspoons of refried beans onto each chip, creating a thin, even layer that covers most of the surface. The beans act as both a flavor component and an adhesive for the cheese.
Texas Nachos Bonus Points
Leave the corners of each chip without beans so your guests can grab the individual nacho without getting beans on their fingers.
Add cheese and protein to the individual nachos.
Sprinkle and press a generous pinch (about 2 teaspoons) of shredded Monterey Jack cheese over the bean layer on each chip. The cheese should cover the beans completely. Feel free to press it into the beans. Next, add a pinch (about 2 teaspoons) of smoked pulled turkey on top of the cheese. The smoked flavor adds an incredible depth that really makes these nachos unique.
Melt and crisp the Texas nachos.
Position your oven rack about 6 inches from the broiler and preheat the broiler on high. Place the baking sheet under the broiler for 1-2 minutes, watching carefully, until the cheese is completely melted and just beginning to bubble. This happens quickly, so don’t walk away! I once made the mistake of checking my phone during this step and quickly ended up with burned nachos.
Add the final touches to each Texas nacho.
Once out of the broiler, let the nachos cool for just a minute, then top each with a small dollop (about 2 teaspoon) of guacamole and a single pickled jalapeño slice. The cool, creamy guacamole contrasts beautifully with the warm, crispy nacho, while the jalapeño adds a bright, tangy heat.
Frequently Asked Questions
Can I make Texas nachos in advance? Yes and no. You can prepare the components (fry the chips, have toppings ready) up to a day ahead, but assembly should happen shortly before serving. For best results, assemble and broil just before your guests arrive.
How do I keep the chips crispy? Freshness is key. Make sure your chips are thoroughly cooled after frying before adding toppings, and serve them immediately. They will only stay crunchy and warm for 30-45 minutes.
Are Texas nachos authentically Mexican? Texas nachos are actually a Tex-Mex creation.
Can I use vegetarian substitutes? Absolutely! You can replace the meat with tofu, grilled vegetables, or plant-based meat alternatives. The structure and technique remain the same for equally delicious vegetarian Texas nachos.
Storing and Reheating
Texas nachos are best enjoyed immediately after preparation. However, store the components separately in airtight containers if you have leftovers. The chips can be stored at room temperature for a couple of days, while toppings should be refrigerated.
Serving Size
This recipe makes 20 individual nachos, typically serving five people as an appetizer (4 nachos per person). For a larger group, the recipe doubles easily – use 10 tortillas and double all other ingredients. If serving as a main dish, plan on 8-10 nachos per person and adjust accordingly.
More Recipes You Might Enjoy
- Carne Asada – Perfectly balanced blend of citrus, herbs, spices, and beer, this marinade transforms even the most basic cuts of meat into a tender, mouthwatering masterpiece.
- Homemade Guacamole – After making this guacamole, you will never buy store-bought guacamole again..
- Beef Birria Tacos – Tender, juicy, and flavorful beef that is braised until it literally falls apart. Folded into a tortilla with onions, cilantro, and delicious consumé dipping sauce.
- Smoked Shredded Beef Enchiladas – Smokey shredded beef wrapped inside a corn tortilla smothered in homemade enchilada sauce and then topped with melted cheese.
Texas Nachos: The Ultimate Individual Nacho Appetizer
Equipment
- Pot For frying the chips.
- Frying strainer or tongs To flip and strain the chips from the frying pan.
- Cooking thermometer I use the ThermoWorks Thermapen One.
- Baking Sheet
- Small offset spatula, spoon or butter knife For spreading the beans
Ingredients
- 5 Corn Tortillas (Cut into 20 triangles)
- 4 cups Vegetable Oil (To fry the chips in)
- 1 cup Monterey Jack Cheese (Shredded)
- 1 cup Smoked Pulled Turkey (I used my Smoked Pulled Turkey Recipe)
- 1 cup Guacamole (I am using my homemade guacamole recipe, but you can also use store-bought guacamole.)
- 20 Pickled Jalapeño Slices
- 1 tsp Sea Salt (For the Chips
Instructions
How to Make Individual Texas Nachos
- Fry the tortilla chips. Heat the vegetable oil in a deep, heavy-bottomed pot to 350°F. I use the ThermoWorks Thermapen One to check the oil's temperature. Working in batches of 8-10 chips at a time, fry the tortilla triangles until they're golden brown and crispy, about 1-2 minutes per side. Using a frying strainer or tongs, transfer the chips to a paper towel-lined plate and immediately sprinkle with salt while they're still hot.
- Once all your chips are fried and cooled slightly, arrange them on a baking sheet with a bit of space between them. Using a small spatula or the back of a spoon, spread approximately 2 teaspoons of refried beans onto each chip, creating a thin, even layer that covers most of the surface. The beans act as both a flavor component and an adhesive for the cheese.
- PRO Tip – Leave the corners of each chip without beans so your guests can grab the individual nacho without getting beans on their fingers.
- Add cheese and protein to the individual nachos. Sprinkle and press a generous pinch (about 2 teaspoons) of shredded Monterey Jack cheese over the bean layer on each chip. The cheese should cover the beans completely. Feel free to press it into the beans. Next, add a pinch (about 2 teaspoons) of smoked pulled turkey on top of the cheese. The smoked flavor adds an incredible depth that really makes these nachos unique.
- Melt and crisp the Texas nachos. Position your oven rack about 6 inches from the broiler and preheat the broiler on high. Place the baking sheet under the broiler for 1-2 minutes, watching carefully, until the cheese is completely melted and just beginning to bubble. This happens quickly, so don't walk away! I once made the mistake of checking my phone during this step and quickly ended up with burned nachos.
- Add the final touches to each Texas nacho. Once out of the broiler, let the nachos cool for just a minute, then top each with a small dollop (about 2 teaspoon) of guacamole.
- Top with a single pickled jalapeño slice. The cool, creamy guacamole contrasts beautifully with the warm, crispy nacho, while the jalapeño adds a bright, tangy heat.
- Serve immediately after these are assembled.
