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We’re giving a chipotle twist on our favorite Texas Nachos recipe, and it is crazy delicious. Let’s make some tonight!
Have you thought about exploration lately? Patty and I enjoy traveling a great deal. We’ve toured the coastline of Australia, cruised around the Mediterranean, crossed the borders into Canada and Mexico, zip lined over towering treetops in Costa Rica, and driven endless miles through our own United States.
There are so many places to discover.
Exploration, though, doesn’t need to take you so far away. How often have you explored your own local area? Has it been a while? Maybe it’s time to rediscover a few places. I have so many options nearby. One of my favorites, which I recently “rediscovered”, is a town super close to me – Woodstock, Illinois.
Woodstock is a historic town that surrounds a turn-of-the-century town square filled with shops, restaurants, the Old McHenry County Courthouse and the landmark Woodstock Opera House. It is also where the movie “Groundhog Day” with Bill Murray was filmed, which is significant to me as a screenwriter. The idea is to get out there, explore, discover, rediscover.
This is also true of food, which is why I’m working today with LA MORENA®.
I picked up a few different LA MORENA® products to cook with at my local Jewel-Osco. Here’s a shot to help you find them. You can find them in aisle 5a.
LA MORENA® has been around for years and their products are BIG on flavor. They are leader in pepper products, so, you know, they’re sort of PERFECT for us here at Chili Pepper Madness, and they will be for you, too. If you haven’t already cooked with LA MORENA® products, it’s time you discovered them, and if it’s been awhile, it’s time for some rediscovery.
Today, I’m all about rediscovering, and sort of reinventing, one of my favorite recipes – Texas Nachos. Yes!
Texas nachos are what I like to call BOOM FOOD. HUGE on flavor, they’re even better when you incorporate LA MORENA® chipotle sauce into the mix. They aren’t messy like your typical nachos, where all those glorious ingredients are tossed together in a bowl. These are made individually so you can scoop one up and chow it down without any mess, or any sharing.
You don’t need many ingredients to make these amazing morsels. Here is a shot of what you’ll need to get cooking.
To make your Chipotle Texas Nachos, start fresh tortillas. You CAN work with packaged cooked corn tortillas, but they are so much better when you fry them yourself. Add vegetable oil to a large pot, about 1-1.5 inch worth, and heat it up. It should measure 375 degrees F. Make sure the pot is large enough to accommodate your tortillas, and do not let the oil come to a boil. It should be a hot simmer.
Next, slice corn tortillas in half or in quarters. I prefer halves so I can make larger nacho servings. Set them into the hot oil and fry them for about a minute or so per side. The tortillas will begin to brown. Flip them one time in the oil and watch them so they do not over brown or burn. They will continue to brown a bit after you remove them, so keep that in mind.
Remove the tortillas from the oil and set them onto plates lined with paper towels so they can drain. Hit them with a bit of salt right away while they are still hot and oily. It helps the salt to stick to the tortillas and is a major addition to the end flavor. Let them cool down a bit.
Next, combine the refried beans in a bowl with about half of the LA MORENA® chipotle sauce. Mix well and reserve the remaining sauce, which you will use at the end to serve.
Spread a spoonful of chipotle-refried beans over each tortilla, then top them with cheddar cheese.
Bake these up for 10 minutes or so, just until the cheeses melt.
Finally, top them with pickled jalapeno peppers and diced tomato, and drizzle on some extra LA MORENA® Chipotle Sauce. So good!
I hope you enjoy them! I love these so much!
Let me know what you’ve discovered this summer.
Perfect Chipotle Texas Nachos – Recipe
- 10 corn tortillas
- Canola Oil
- 16 ounces refried beans
- 1 7-ounce can LA MORENA® Chipotle Sauce
- 12 ounces shredded cheddar cheese
- 1 13-ounce can LA MORENA® Sliced Jalapeno Peppers
- Diced tomato for topping
- Slice the corn tortillas in half and set aside.
- Add enough canola oil to a large pot to fill about 1.5 inches and heat to medium. Do not bring to a boil. The temp should measure 375 degrees F.
- Add the halved tortillas in small batches and fry them about a minute or so per side, until they are lightly browned and crispy. Drain on paper towels and dash them with salt. Allow to cool.
- Combine the refried beans in a bowl with about half of the LA MORENA® chipotle sauce. Mix well and reserve the remaining sauce.
- Spread a spoonful of chipotle-refried beans over each tortilla, then top them with cheddar cheese.
- Bake them at 350 degrees F about 10 minutes, or until the cheese is nicely melted.
- Serve with LA MORENA® sliced jalapeno peppers and diced tomato over the tops, with drizzled LA MORENA® chipotle sauce.
Extra LA MORENA® chipotle sauce for me!