How do you prefer your nachos? Chips stacked and piled high with toppings? Or, evenly and individually topped? From this post, I'm sure you can figure out my preference. Don't get me wrong, I love a good messy nach situation too, but if I have a choice, I choose to have no dry chips left behind.

In this recipe, you will be making homemade tortilla chips. I strongly advise not skipping this step. However tedious or unnecessary it sounds, it's super easy. Store bought chips have a time and place but this recipe is not the time or the place. We want a thicker chip able to withstand the toppings without breaking or becoming instantly soggy, and a that’s what a homemade chip offers.

Individually topped nachos only require three, count them, THREE main ingredients. The rest of the toppings are optional. This time around I went with pico de gallo, guacamole and sour cream. Usually I like them with pickled jalapeños, but I forgot them at the store (bummer), but, no complaints here, a good nacho is good with or without extra toppings. But, enough of the small talk and let’s get to cooking.

Prep Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings

Ingredients:
12 corn tortillas
2 cups vegetable oil
1 1/2 cups store bought rotisserie chicken (shredded)
12 oz can black refried beans
1 cup shredded sharp cheddar cheese
guacamole (optional)
pico de gallo (optional)
sour cream (optional)
kosher salt

Special Tools:
cast iron skillet
drying rack
metal slotted spoon
baking tray
parchment paper

How to Prepare:

Start by preheating the oven to 400 degrees Fahrenheit.
While the oven is preheating, it’s time to make the tortilla chips. In the cast iron skillet, or frying pot of your choice, heat vegetable oil to about 350 degrees.
Next, cut the corn tortillas into fours so they form into triangles.
When oil is ready, gently add in the cut tortillas one at a time and cook until crispy and golden in color. Remove finished chips and place on drying rack and sprinkle with kosher salt.
Note: The chips will cook quickly, in 1 minute or less, so be careful not to burn them.
Once the chips are done, add a thin layer of black refined beans, followed by a little chicken and a pinch of cheese.
Place topped chips on baking tray lined with parchment paper. Then, place tray in the oven and bake for 5 minutes until the cheese is melted.

That’s all she wrote folks! Simple, easy and delicious. Until next time, toodles.