With bite-sized cheddar inside a deep fried tortilla, never get caught with a less than perfectly cheesy nacho again.
1 bag of corn tortilla chips
1 cup Cheddar cheese, cubed
1 cup flour
1/4 cup milk
2 green onions, thinly sliced
1 tomato, diced
1/4 red onion, diced
Sour Cream and Salsa
Using a food processor, blend up chips into a crumb. Place them into a shallow bowl or plate. In a second shallow bowl whisk together the eggs and milk and in a third add the flour.
Roll each cheese cube in the flour, tapping off excess flour, then dip in egg mixture, then roll in chip crumbs and place on a plate. Repeat with remaining cheese cubes until all are coated.
In a large skillet or saucepan, heat 2 inches of oil to 375°F. Set a large plate topped with a few paper towels off to the side. Using a slotted spoon or tongs, lower a few cheese cubes at a time into the oil, making sure they stay separated while frying. Remove from oil using spoon after 1 minute or when the cubes are a golden brown and place on paper towels to drain. Repeat until all cheese cubes are fried.
Place on a plate and top with your favourite nacho toppings and serve immediately.
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