Highball Nachos Recipe
Our House Made Chips Served with Queso, Pico and Sour Cream
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Ingredients
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Chips
Queso
Pico de Gallo
Sour Cream
Method
Chips
- 1
Prepare the Tortillas
Cut each corn tortilla into quarters to create triangle-shaped chips.
- 2
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until hot.
- 3
Fry the Chips
Carefully add the tortilla pieces to the hot oil in batches. Fry until they are golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
- 4
Season the Chips
While the chips are still warm, sprinkle with salt to taste.
Queso
- 5
Melt the Cheeses
In a medium saucepan over low heat, combine the cheddar cheese, Monterey Jack cheese, cream cheese, and milk. Stir frequently until melted and smooth.
- 6
Add Flavoring
Add the chopped jalapeños, garlic powder, onion powder, cumin, and salt. Stir until well combined and heated through.
Pico de Gallo
- 7
Mix Ingredients
In a medium bowl, combine diced tomatoes, onion, cilantro, lime juice, and salt. Stir well to combine.
Assembly
- 8
Serve the Nachos
On a large serving platter, arrange the crispy chips. Drizzle the warm queso over the chips, top with pico de gallo, and add dollops of sour cream. Serve immediately.