Professor Thom's Nachos - FOX13 News, WHBQ FOX 13

Professor Thom's Nachos

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One of the most popular snacks served on Super Bowl Sunday will be nachos but there are tricks to building delicious nachos.  Peter Levin, owner of Professor Thom's in the East Village has some suggestions.  Here are the ingredients he suggests:

Professor Thom's Nachos

Corn Chips:

6-8 corn tortillas, cut into 6 pieces each.

3/4 cup canola oil

Good to dry out the tortillas overnight before frying.

Heat oil on medium-high heat until sizzles when tortilla is dropped in.

Cook tortillas in oil for 2-3 minutes or until crispy

rest on paper towels.

Refried Beans:

1 tablespoon olive oil

1/2 medium onion, diced

2 cloves garlic, crushed and diced

1 teaspoon chili powder

1 (15-ounce) can pinto beans, drained and rinsed

1 cup chicken broth,

2 tablespoons fresh cilantro, chopped

Heat oil over medium heat.

Add onion until translucent, about 3-4 minutes.

Add garlic and chili powder, 2-3 minutes.

Add beans and chicken broth, simmer for approximately 5-10 minutes

Take of heat and gently mash beans into a paste.

Add cilantro, stir.

(beans can be made ahead of time but just make sure to warm before adding to the nachos)


1 ripe tomato, chopped

1 jalapeño, seeded and chopped

1 avocado

1 lime

1 tablespoon fresh cilantro, chopped

1/2 red onion, chopped

Salt & pepper to taste

Gently mix tomato, jalapeño, avocado and red onion.

Squeeze lime and stir

Stir in cilantro

Add salt and pepper

Pico de Gallo:

1 ripe tomato, chopped

1/2 red onion, chopped

1 jalapeño, seeded and chopped

1 tablespoon cilantro, chopped

1 lime (optional)

Salt and pepper to taste

Stir all ingredients together.

Add salt and pepper.

Habanero salsa:

2-3 ripe tomatoes diced

1 red onion, diced

1-2 habanero peppers (or jalapeño if you want it less spicy) seeded and diced.

2 cloves garlic, minced.

Simmer all ingredients at low heat until the tomatoes have broken down significantly. Take off heat and let cool. If you have a immersion blender you can blend it right in the pot or just blend in a traditional blender. Add salt and pepper to taste.

Our cheese is a shredded blend of Vermont cheddar and pepper jack.

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