Texas Hot Link Nachos Recipe

In a small heatproof bowl or jar combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt. Stir until sugar and salt dissolve.

Add the thinly sliced jalapeños and 1/2 cup sliced banana peppers to the brine, press down so peppers are submerged, and let sit at room temperature for at least 20 minutes (or refrigerate for up to 24 hours for brighter flavor). Drain before using.

In a blender or food processor combine 1/2 cup sour cream, 2 tbsp mayonnaise, 1/2 cup packed cilantro leaves, 1 tbsp lime juice, 1/2 clove garlic, 1 tsp hot water and 1/4 tsp salt.

Blend until very smooth and pourable. Taste and adjust salt or lime. If too thick, add up to 1 tbsp water and pulse again. Transfer to a squeeze bottle or small bowl and chill until ready to use.

Heat a skillet over medium heat and add 1 tbsp vegetable oil. When oil shimmers, add the hot links whole and cook 3–4 minutes per side to warm and develop a light char. Remove links and let rest 3 minutes.

Slice links on the bias into 1/4-inch pieces. In the same skillet add 1/2 cup diced yellow onion and 1/2 clove minced garlic; sauté 2–3 minutes until softened and fragrant. Add the sliced links back to the pan and toss 1 minute to combine and warm through. Remove from heat.

Preheat oven to 400°F (200°C). Spread 10 cups of tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter.

Warm 1 cup refried beans in a small saucepan over medium-low heat until softened; if too thick, thin with 1–2 tbsp water. Dollop or spoon the beans evenly over the chips (aim for 8–10 dollops) and gently smoosh so some chips have bean coverage.

Scatter the shredded 2 cups cheddar-jack evenly over the chips and beans. Spoon the warm sliced hot links and sautéed onions across the top so meat is distributed evenly.

Bake in the preheated oven 6–8 minutes, or until cheese is melted and bubbly. For browned spots, broil 1 minute while watching closely.

Remove nachos from oven. Immediately top with drained pickled peppers to taste, crumbled cotija, chopped cilantro and sliced scallions.

Drizzle cilantro crema over the nachos (use a spoon or squeeze bottle) and finish with a few grinds of black pepper and lime wedges on the side.

Serve hot so chips remain crisp; pass extra pickled peppers and crema on the side. Leftovers can be kept separately (chips will soften).