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:
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.
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.
This version of nachos is super easy to make.
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.