Appetizers,  Mexican,  Recipes

Homemade Tortilla Chips and the Best Ever Nachos

Jeff and I had so much fun working on this recipe together. I finally figured out the perfect kind of cooking for us to do together – any tasks that have a high rate of repetition and precision – he excels with that type of stuff! We got off to a rough start because I had meant to buy corn tortillas for the nachos, but out of habit picked up flour tortillas. But my sweetie came to the rescue by putting a tiny slit in each tortilla wedge, that one step means your chip doesn’t puff up too much. We made these for Super Bowl, and oh my goodness…with Spicy Honey Pulled Pork…Jeff declared these were the BEST nachos he’d ever had!

By the way, we made these nachos with a container of pulled pork I had stashed in the freezer. When you are making those long-cooking main dishes, I encourage you to set some aside for the freezer. Right now in my freezer you would find a couple of kinds of pulled pork, chili and brisket…any of those would be delicious on chips. Just think, if you have some yummy main dishes in the freezer, you are just a quick microwave defrost away from nachos!

Fried chips ready for toppings
Spicy Honey Pulled Pork, Black Beans, Shredded Cheddar Cheese and Jalapeno – Nacho Heaven!

These nachos would be amazing with even just some shredded cheese, but I would love for you to try them with my Spicy Honey Pulled Pork!

Spicy Honey Pulled Pork

Homemade Tortilla Chips and the Best Ever Nachos
Author: Kate Wagner
Serves: 4-6
Making these chips with flour tortillas was a happy accident for us, but we are more likely to have flour tortillas around anyway. If you want to make these chips with corn tortillas, the only change will be that you do not need to make a slit in each tortilla wedge. I encourage you to go crazy with the endless variations…pulled pork, shredded beef, ground beef, pulled chicken…the list of delicious toppings goes on and on. Happy cooking!
  • Deep fry or candy thermometer
  • Peanut oil (amount you use will depend on the size of your pan)
  • 8 (10 inch) Flour tortillas, sliced into 6 wedges each, a small inch wide slit in each wedge
  • Kosher salt
  • Garlic powder
  • Ground cumin
  • Topping Options: pork, beef, or chicken; black, pinto or refried beans (warm all protein and beans), shredded cheese; jalapeno, sour cream, guacamole, salsa
  1. Clip thermometer to the side of a large flat-sided skillet or Dutch oven. Heat 3 inches of peanut oil, the oil needs to be heated to 350 degrees. Over medium high heat, it will take 8-10 minutes to heat.
  2. Drop 4-6 tortillas into the hot oil, turning once with a slotted spoon. The tortilla chips will turn golden brown in 3-4 minutes.
  3. Remove each tortilla chip to a paper-towel lines sheet pan to drain any oil.
  4. Sprinkle with Kosher salt, garlic powder and cumin to taste.
  5. Serve right away or store at room temperature in a closed container for up to 5 days.
  6. If you are making nachos: preheat the oven to 350 and line a sheet pan with aluminum foil. Spray with canola spray (so the nachos won’t stick) and place chips on the sheet pan. Top with warmed protein and beans, then cheese. Cook in the oven until the cheese is melted, about 10 minutes. Finish with jalapeno, sour cream, guacamole and/or salsa if desired.

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