Courtesy of Chef Louis Singh, Dish a Licious
Sometimes, you just want nachos. That's what happens when you grow up in Texas. In San Antonio, where I'm from, it's harder to find nachos missing on a restaurant menu than included on one. I can remember having nachos in an Italian restaurant once, for goodness sake. It's just a testament to their comforting power—crunchy chips, melted cheese—what's not to love? The problem is that the Tex-Mex variety gets old. Greasy cheese, refried beans, fajita meat—it's been overdone. Nachos need an update. Here's a recipe born from late nights in the Dish kitchen and inspired by fresh, seasonal produce.
For nice thick chips, we love Blanco Valley Farms chips at Barton Creek Farmers Market or Tamale Place chips at Cedar Park Farms to Market—both fried in coconut oil.
For 4 Person(s)