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The OG Nachos

Cook Time:
10 mins
Prep Time:
10 mins

Chef notes

People ask me all the time what I cook at home, and if I am honest, nachos are the number one thing I make. I ate them throughout my childhood growing up, and now I know how to maximize every ingredient to really bring out its taste. From the chip itself to the type of cheese, every ingredient serves an important purpose and makes these nachos extra special.

Technique tip: For individual nachos, cut tortillas into smaller pieces (instead of in half), or use taqueria-style corn tortillas, and keep them round (3 inches).

Swap option: You can use store-bought tortilla chips instead of making your own. Spread 16 to 20 tortilla chips in a single layer over a foil-lined baking sheet and follow the remaining instructions as directed. You can also garnish with pico de gallo, sour cream and/or guacamole, along with pickled jalapeños.


  • vegetable oil, for frying
  • 8 (6-inch) corn tortillas, store-bought or homemade
  • kosher salt
  • 1 cup refried beans, store-bought or homemade
  • 1 cup grated Chihuahua, Monterey Jack or cheddar cheese
  • 24 pickled jalapeños, store-bought or homemade



Place a rack 6 to 8 inches from the heat source and preheat the oven to broil. Line a baking sheet with aluminum foil.


Fill a Dutch oven or other heavy pot with oil to a depth of 1 inch. Heat the oil over medium-high heat to 350 F. Line a wire rack with paper towels, place it on a baking sheet and set nearby.


Cut the tortillas in half. Carefully add a few tortilla pieces at a time to the oil and fry them, stirring gently, until they're golden and crispy, 2 to 3 minutes. Using a slotted spoon or tongs, transfer the chips to the prepared rack and lightly season them with salt. Repeat with the remaining tortillas pieces.


Transfer the tortilla pieces to the foil-lined baking sheet and arrange them in a single layer. Top each piece with 1 tablespoon of the beans, 1 tablespoon of the cheese and a pinch of salt. Broil just until the cheese has melted, 2 to 3 minutes.


Top each nacho with 1 or 2 pickled jalapeños and serve immediately.