In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. Today, supermarkets offer an array of tortilla chips, shredded cheeses, and salsas, all intended to ease preparation of this Tex-Mex classic. This recipe brings us back to the joys of a simpler nacho. Get the recipe for Nachos »
This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. We found that chilling the chiles after stuffing them makes them easier to coat with bread crumbs and fry.