The Lone Star Kolaches bakery near my house in Austin makes a jalapeño-popper kolache that’s part of my go-to order. Similar to the jalapeño poppers you’re used to having at a cookout or a tailgate—jalapeño halves stuffed with cream cheese, wrapped in bacon, and grilled—this kolache version is dough stuffed with a paste of sautéed, diced jalapeños, chopped bacon, and cream cheese. It’s genius—and the filling also happens to be perfect for nachos.
I love a classically composed nacho that features beans, cheese, and a single slice of pickled jalapeño on a tortilla chip. These nachos are inspired by that style, and they include beans and pickled jalapeños in addition to the flavors of the game-day favorite.
So as the weather cools and your weekends begin to revolve around watching football, consider turning on the oven for the first time in months and trying these out. The cream cheese mixture can even be made a few days in advance, which is helpful if you’re having people over. If you feel like you need a protein boost, you could even add some fajita meat or grilled shrimp, but I like them as is, in all their spicy, creamy glory.
Jalapeño-Popper Nachos
Finger food meets the champion of grilled appetizers in this Tex-Mex-inspired dish that’s as comforting as a chilly fall Sunday.
- 4 strips thick-cut bacon, diced
- 2 jalapeños, seeds and stems removed, finely diced
- peanut oil, for frying
- 6 corn tortillas, quartered
- salt
- 1 cup cream cheese, softened
- ½ cup shredded sharp cheddar
- 1 cup refried beans
- 25 sliced pickled jalapeños
- chopped cilantro, for serving
-
In a sauté pan, brown the bacon over medium heat, 8 to 10 minutes. Use a slotted spoon to remove the bacon and set aside. Pour off all but about 1 tablespoon of the bacon fat, and add the jalapeños to the pan. Sauté until softened, 4 to 5 minutes.
-
Set up a sheet pan lined with paper towels. Heat a shallow layer of peanut oil over medium heat until it shimmers. (If you have an instant-read thermometer, the temperature should be 350°F.) Fry the tortillas until they crisp into chips, 1 to 2 minutes. Depending on how they curve when they hit the oil, you may need to flip them halfway through with a slotted spoon. Use the slotted spoon to place them on the paper towels to drain. Sprinkle with salt.
-
Heat your oven to 400°F.
-
In a mixing bowl, combine the cooked bacon and jalapeños, cream cheese, and cheddar cheese until the mixture is cohesive.
-
Line a sheet pan with foil and lay the chips out on the foil. Spread each chip with a tablespoon or so of refried beans, then top with a tablespoon of the cream cheese mixture. (You can go fairly close to the edge of the chip; it won’t spread.) Place a pickled jalapeño slice on top of each nacho.
-
Bake the nachos for about 8 minutes, or until puffed and browned. Let cool for a few minutes, then sprinkle with the cilantro and serve.
