Heirloom Tomato Nachos

Annie Potasznik

For Chips:

  • 4  Yellow or White Corn Tortillas- each cut into 6 equal wedges
  • Vegetable Oil as Needed for Frying
  • Fine Ground Sea Salt for seasoning

Heat a wide, deep pot with about 2” depth of  vegetable oil to 360 degrees. Add your tortilla chips or rounds in small batches to cook evenly. When a light golden color, remove and drain on paper towels.While still hot, season evenly with the salt. Lay out evenly on a cookie sheet to make nachos.

For Nachos:

  • 1 Cup Shredded Cheese-any favorite (Jack, Cheddar, Mozzarella, etc)
  • Heirloom Tomato Slices-cut into pie shape to fit nacho
  • Jalapeno Pepper Slices-optional

Top each chip with a small pile of the shredded cheese. Bake in a hot oven until cheese melts. Garnish each chip with a tomato wedge and a thin slice of chile pepper. Serve with sour cream, cilantro, and lime wedges.

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