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Texas Style Nachos with Queso Fresco

Traditional Texas nachos are given a little bit of festive flair in this eye-catching version that uses pomegranate seeds and queso fresco.

This blog post has been compensated by Dairy Farmers of America, Inc. All opinions are mine alone. 

Nachos made with queso fresco, pomegranate seeds and jalapenos

Since moving to Texas, I've enjoyed discovering foods that I'd never encountered in any of the other states I've lived. From candied jalapeños to sausage balls to kolaches to pimento cheese, it's been a fun and tasty learning experience.

One of the foods that surprised me the most was the "Texas Nacho." Texas nachos are nothing like the nachos I'd been eating my whole life. To me, nachos meant a giant plate of tortilla chips topped with mounds of cheese, beans, salsa, possibly some chicken or beef, and loads of other toppings.

To eat them, you just grabbed a chip from the pile and hoped for the best. Some chips would be completely plain, while others would be so drenched in toppings they would fall apart before they reached your mouth.

Texas nachos, however, are different. A true Texas nacho is a tortilla chip individually topped with cheese and one slice of pickled jalapeño.

Nachos on a cookie sheet, ready to be baked

The first time I had these Texas-style nachos, I was sold!

Not only were they a lot neater and easier to eat than the nachos I was used to, but I loved that each chip had the perfect proportion of ingredients. Nobody needs to elbow anybody out of the way to scoop up the last bit of cheese. Texas nachos are a thing of simple beauty.

With the holidays around the corner, I wanted to make a slightly modified version of a Texas nacho that would retain the simple sophistication of the original, but add a little bit of festive flair. I found the perfect ingredients at our local H-E-B.

La Vaquita queso freso and a sliced pomegranate

H-E-B has become my go-to store to visit any time I want to experiment in the kitchen. They have such a huge selection that I know I can find any ingredient I could ever need. I mean, they even have an entire section devoted JUST to Mexican cheese.

My newest discovery at H-E-B is La Vaquita® Queso Fresco.

If you're unfamiliar with queso fresco, it's not a melting cheese — I like to call it a finishing cheese. You hand-crumble it onto your favorite Mexican dishes as a beautiful and delicious finishing touch.

Crumbled queso fresco

I thought that the white, snowy texture of the queso fresco would make it ideal to sprinkle over my Holiday Texas Nachos. I also added some pomegranate seeds and cilantro because their vibrant colors tie in so well with the holidays, and they add amazing flavor. If you haven't had pomegranate seeds paired with Mexican food before, you're in for a treat!

Christmas nachos, Texas style!

I'm pretty sure the only thing that could make these better would be to serve them up alongside a pomegranate margarita.

Christmas Party Appetizer Nachos

Dress up your nachos, holiday style! These nachos are perfect appetizer for a casual Christmas party.
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Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 10
Calories: 286kcal
Author: Kate


  • 10 oz round white corn tortilla chips
  • 8 oz shredded white quesadilla cheese substitute monterey jack or mild white cheddar
  • ½ cup pickled jalapeño slices
  • 8 oz La Vaquita® Queso Fresco
  • ¼ cup cilantro
  • ½ cup pomegranate seeds


  • Preheat the oven to 350 degrees.
  • Line a baking sheet with foil and spread chips in an even layer.
  • Top each chip with shredded quesadilla cheese and place one pickled jalapeño slice in the middle.
  • Bake at 350 for about 5 minutes or until cheese is evenly melted.
  • Remove the chips to a serving platter.
  • Crumble the queso fresco by hand over each chip.
  • Sprinkle on chopped cilantro and pomegranate seeds.


Calories: 286kcal | Carbohydrates: 20g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 403mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 0.9mg | Calcium: 340mg | Iron: 0.7mg

To learn more about La Vaquita® cheeses, visit or check out their Facebook page. Ibotta has some great offers as well.

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Lauren | also known as mama

Friday 9th of December 2016

I love so many things about this recipe. First, I've never heard of a Texas nacho, but my OCD-self loves the idea of perfectly proportioned toppings. And, pomegranate seeds on nachos?! What?! I must try this! It will make the perfect appetizer for my upcoming holiday parties. :)


Saturday 10th of December 2016

Thanks, Lauren! I had pomegranate seeds in guacamole at an amazing Mexican restaurant in Phoenix, and now I'm hooked on adding them to Mexican dishes. :) I'm excited for you to try it! :)

Lisa Sharp

Tuesday 29th of November 2016

My husband would love these! I'll have to make them for him, thanks for sharing!


Tuesday 29th of November 2016

They're so good! I can't wait to make them again. Hope your husband loves them as much as I do. :)

Linda Riley

Monday 21st of November 2016

So when you are mailing Ange the cheese, include me...hah. They look delicious and we love pickled jalapenos. Why can't we have an HEB!

Angela Pries

Monday 21st of November 2016

I never knew there were "other" nachos! This sounds delicious! You just might have to mail me some of that La Vaquita cheese.......


Monday 21st of November 2016

Mmm...I am in Texas, too, and I know we love some nachos. I can't wait to try this cheese! [client]


Monday 21st of November 2016

Thanks, Janet!! The combination of flavors is so good! I can't wait to make them again.

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