The Deep Fried Nacho Supreme as Prepared by the Competitor Nate Janousek at the Pima Country Fair in Tucson, Arizona as seen on Cooking Channel's Carnival Kings.
Recipe courtesy of Nathan Janousek

Deep Fried Nacho Supreme

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 45 min
  • Yield: 3 servings
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Taco Meat:

Cheese Sauce:




  1. For the taco meat: Add the oil and shallots to a flattop over medium heat. Add the ground beef, garlic powder, onion powder, chili powder, cumin, pepper and seasoning salt. Add a tiny bit of water ? it makes its own sauce to cook in since the ground beef is so lean and doesn't create its own juices as much as a patty or fattier ground beef would. Cook, breaking up the ground beef with a wooden spoon so it cooks evenly, until the meat is fully cooked 7 to 10 minutes.
  2. For the cheese sauce: Put a splash of milk into a warm saucepan over low heat so the cheese doesn't burn or stick. Add the American cheese, pepper jack cheese for some spice and then the remaining 1 cup milk for some creaminess. Then mix in the melted processed cheese. Keep stirring so the bottom doesn't burn. Once there is a sheen to it and all the cubes are dissolved, add the jalapeno juice to give the cheese a unique and delicate consistency. Put the cheese sauce aside and keep warm.
  3. For the masa: Crush up the tortilla chips and nacho chips and put into a large bowl. Crumble the cotija cheese into the crushed chips, then add the pepper jack. Add the jalapeno juice ? this gives the masa the 'nacho' flavor. Add the nacho cheese into the masa for moisture and as a binding agent. Work everything together with your hands, smashing it all together; you don't want it to be dry or overly wet.
  4. Heat oil in a deep fryer to 350 degrees F (or in a pot). Make a little pancake out of the mixture, put an Oaxaca cheese cube into it, roll it into a ball and close it up. Make three balls, then put the balls into the deep fryer and fry them until they are crispy on the outside and the inside is gooey so the cheese gets a perfect pull, 4 to 5 minutes. When cheese starts to ooze out, but isn't running out, they're ready to pull from the fryer. As these three balls are frying, continue making six more balls for your three servings.
  5. Place three balls in each serving bowl and top the balls with the cheese sauce and taco meat. Make sure each ball has cheese so every bite has the nacho elements/flavor.
  6. Garnish as desired with guacamole, salsa, sour cream, pickled jalapenos, cilantro and green onion. 

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