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Serve cheese nachos before a meal, or make them anytime just to munch on.

• 2 or 3 dozen whole tortilla chips OR 12 fresh corn tortillas
• 1/2 pound Longhorn cheese or Monterrey Jack cheese (or combination of each)
• 1 jar pickled jalapeño chile slices
• 4 scallions, finely chopped
• Salt

You can fry your own tortilla chips, or use store-bought. To make your own, stack a dozen fresh corn tortillas on a cutting board and cut into 3 pie-shaped pieces, making 36 pieces. Heat 1/2 inch of oil in a heavy skillet to approximately 375°F.

Place the tortilla wedges in the skillet, 4 to 6 at a time. If they puff up, just mash them flat. Turn them over so they crisp on both sides. Chips will cook in 45 to 60 seconds. When crisp, drain on paper towels. Shake in a brown bag to which salt has been added.

To make the nachos, place crisp tortilla chips on a cookie sheet. Cover the tops with the grated cheese, a thin slice of jalapeno and some chopped scallions. Broil for about 5 minutes, or until the cheese becomes bubbly.

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Note: In Texas, we make Super Nachos by adding one or more additional toppings like refried beans, black beans, guacamole, chopped ripe tomatoes, sliced black olives, and sour cream. People also add strips of grilled chicken or beef. By this time, the plate has turned into a full meal.

Read our article Hot Holiday Appetizers.