Near Perfect Nachos

Two big plates of nachos
Prep Time:
Total Time:

Just a moment please...

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Helpful Equipment:

cast iron skillet Thermometer

Making perfect nachos is very subjective, but in my opinion this is as good as it gets. Homemade chips and individually topped to ensure good distribution.


Homemade chips:

10 6-inch corn tortillas (or more), cut into sixths
3 cups of neutral oil for frying

Quick refried beans:

1 16-ounce can refried beans
1/2 medium white onion, diced
1 clove garlic
3 tablespoons unsalted butter


Chopped jalapenos
Diced red onion

Serving options:

Sour cream


1) To make homemade chips, chop corn tortillas into sixths. Add a few cups of oil to a large cast iron skillet and heat it over medium high heat until the oil registers 350 degrees. Fry chips in batches and don’t crowd the pan.

2) Fry chips for about 4 minutes until they aren’t bubbling and are slightly browned. Let chips drain on a paper towel and season with a pinch of salt. Repeat until all chips are fried.

3) Spread chips out on a few baking sheets and smear each chip with a small amount of refried beans. (Sautee beans with 1/2 diced onion and some butter in a small pot until softened)

4) Next top each chip with some diced jalapeno, red onion, avocado and a sprinkle of cheese.

5) Bake nachos at 350 degrees until cheese is melted.

Pile high and serve with sour cream, salsa, and guacamole!