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TIP OF THE DAY: Revisit Nachos For National Nachos Day

NAKED-NACHOS-230

Naked Nachos: no cheese! Photo courtesy
The Better Chip.

  November 6th is National Nachos Day, a snack created on the fly in 1943 at a restaurant in Mexico (the history is below).

Here are three modern takes on the classic: Naked Nachos (without cheese), Cast Iron Nachos and Dessert Nachos.

The recipes were developed by The Better Chip, whose delicious tortilla chips are round, colorful and a great platform for snacks, Made from double corn masa, 40% fresh veggies and enhanced with a smidgen of sea salt or natural seasoning for a better tasting and better dipping chip.

The colorful chips include:

  • Beets: red
  • Chipotle: orange
  • Fresh Corn: yellow
  • Jalapeño: yellow
  • Spinach & Kale: green

RECIPE: NAKED NACHOS

This interpretation leaves off the cheese, but adds flavor through roasted tomatoes and corn. If you’re pressed for time, you can substitute a can of roasted tomatoes and a tub of fresh corn salsa.

Ingredients

  • 1 bag (6.4 ounces) tortilla chips
  • 3-4 tomatoes, roasted
  • Fresh corn on the cob, roasted
  • Fresh basil, oregano rosemary or thyme
  • Olive oil

Preparation

1. ROAST the tomatoes: Preheat the oven to 350°F.

2. CUT the tomatoes horizontally and remove the stem. Cover the bottom of a glass baking dish with olive oil. Place the tomatoes sliced side down; sprinkle with herbs. Bake for 1 hour. Add salt to taste; slice to serve.

3. ROAST the corn: Preheat the oven to 450°F. Place the corn on a baking sheet—do not shuck. Roast for 15 minutes, turning occasionally. Remove from the oven and let cool. Shuck corn and cut the kernels from the ear.

4. HEAT the oil in a large skillet over high heat. Add the corn kernels and sauté until heated through and golden yellow in color.

5. LINE a baking sheet with the tortilla chips. Layer with the sliced roasted tomato and sprinkle on the corn. Garnish with fresh herbs. Broil on high for 2 minutes until edge of chips start to turn light brown. Serve.
 
RECIPE: QUICK & EASY SKILLET NACHOS

This version of nachos is super easy to make.

Ingredients

  • 1 bag (6.4 ounces—The Better Chip recommends its Chipotles flavor)
  • 1 can pinto beans
  • Pepperoni, sliced
  • Aged sharp white cheddar cheese, shredded

Preparation

1. PREHEAT the oven to 350°F.

2. COMBINE the ingredients in cast iron skillet. Place in the oven and cook for 5-10 minutes until the cheese is melted.

 

RECIPE: GRANDMA’S CANDY APPLE NACHOS

Ingredients

  • Tortilla chips (The Better Chip recommends its Fresh Corn or Spinach & Kale flavors)
  • 1 Granny Smith apple, diced
  • Caramel sauce
  • Chocolate sauce
  • Walnuts, chopped
  • Mini marshmallows

 
Preparation

1. DICE the apple into small pieces. Heat the chocolate and caramel sauces so that they are warm and easy to drizzle over chips.

2. PLACE the chips on a plate, spoon the diced apples over the chips and drizzle the chocolate and caramel sauces over chips and apples.

3. SPRINKLE the walnuts over the nachos and garnish with a few marshmallows.

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Dessert nachos. Photo courtesy The Better Chip.
 

THE HISTORY OF NACHOS

Nachos are an example of necessity being the mother of invention.

As the story goes, in 1943 a group of Army wives from Fort Duncan, in Eagle Pass, Texas, had gone over the border to Piedras Negros, Mexico, on a shopping trip. By the time they arrived at the Victory Club restaurant, the kitchen was closed.

But the accommodating maître d’hôtel, Ignacio “Nacho” Anaya (Nacho is a nickname for Ignacio), threw together a snack for the ladies from what was available in the kitchen: tortillas and cheese. He cut the tortillas into triangles, added shredded Cheddar cheese, quickly heated them and garnished the dish with sliced jalapeño chiles.

When asked what the tasty dish was called, he answered, “Nacho’s especiales,” Nacho’s Special.

In Mexico nachos are also called totopos, the word for tortilla chips. French fries, potato chips and even popcorn are sometimes substituted for the tortilla chips.
  




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