Skillet Nachos are my spirit animal! They make everything better and it’s an art form to craft the perfect nacho platter. It’s equal parts freshly fried chips, plenty of queso, some melted cheese to boot and tons of toppings like carne asada, guacamole. pico and more!
These carne asada skillet nachos are my life! They are perfect for your cinco de mayo celebrations and just about any other day of the week if you ask me! The ratio of chips to toppings is perfect too!
The art of the nacho goes like this… you need a base of chips. Freshly fried is preferred and I’m having a moment with flour tortillas from Old El Paso. EACH chip needs some melted cheese AND queso otherwise it’s pretty much naked just sitting there being sad. Once there is some cheese, in any form on top, you can stick it in the oven, melt everything and then top it with all the fixings! It’s very very very important to load it up – guacamole, pico, carne asada, the works… it needs to be a party on every chip!
Carne Asada Skillet Nachos
- 1 package Small Old El Paso Flour Tortillas
- 2 cups carne asada recipe below
- 1 recipe queso recipe below
- 4 ounces Monterey jack cheese freshly grated
For the Queso:
- 1 tablespoon butter
- 1 garlic clove minced or pressed
- 1 tablespoon flour
- 1/2 cup milk
- 4 ounces monterey jack cheese freshly grated
- kosher salt and freshly cracked black pepper
For the Carne Asada
- 1 pound flank steak
- 4 garlic cloves roughly chopped
- 1 jalapeno roughly chopped
- 1 cup cilantro roughly chopped
- 2 limes juiced
- 1 orange juiced
- 1/2 cup olive oil
- Kosher salt and freshly cracked black pepper
- 1 recipe Pico de Gallo
- 1 recipe Guacamole
- Chopped Cilantro
- Sliced Jalapeno
For the Tortillas
- Cut the tortillas into 6 triangles each. Add about 1 cup of grapeseed or vegetable oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are golden and crisp. Remove from the oil and transfer to a paper towel. Sprinkle with sea salt and repeat for the remaining tortilla wedges.
For the queso:
- Heat a small saucepan over medium heat and add butter. Add in the garlic, then stir in the flour to create a roux. Cook for 1 to 2 minutes until the roux is golden, stirring often. Slowly add in the milk while stirring. Stir for a few minutes until it thickens slightly. Add in the grated cheese, one a handful at a time, stirring after each addition until melted.
For the Carne Asada
- Place the flank steak in a large baking dish and cover with the marinade for 4-5 hours. Heat a grill over high heat and grill the flank steak for 5 minutes on each side. Remove from the grill and let rest before slicing. Chop for the nachos.
- Using 1 regular sized cast iron skillet, layer a handful of the tortilla chips and top them with the carne asada and shredded Monterey jack. Stick the skillet into a 350 degree oven to melt the cheese. Once melted, remove and drizzle with the queso. Then, sprinkle with the pico de gallo, guacamole, cilantro, jalapeños.