Pacho’s Nachos

First slice the tortillas into triangles. Heat the oil in a deep pot and fry the tortillas until crisp. Do so in batches so you don’t cool the oil too much. Set aside.

Dice the tomatos, the onion, the jalapeños and the cilantro. Place them all in a bowl, add the juice from the lemon and salt to taste. You can use as little or as many jalapeños as you like. We like it with a lot. Also I don’t seed them—I just toss the whole thing in there, but feel free to seed them if you like. Toss all the veggies until nice and uniform. There, you have made Pico de Gallo! Be proud of yourself.

Now for the assembly of the nachos: in a plate or platter, arrange just enough fried tortillas to cover the plate, being careful not to crowd them. Smear some of the refried black beans onto the tortillas, then cover with a heaping dose of cheese, and nuke in the microwave until the cheese is all melted. Take them out and spread on top enough Pico de Gallo to cover it all.

Delicious!

You have to repeat the process with every batch of nachos, but it is worth it, and your guests will love you a little more. Enjoy!