Brighten up your Monday with something extra cheesy! Today is National Nacho Day and we’re all about celebrating! Whether you have 5 minutes to prepare a quick treat or you have a little more time to get fancy, there are nachos for all occasions!
Before we jump into some delicious recipes – here are just a few things about NACHOS that you probably didn’t know:
- Nachos are not a typical Mexican dish. They were created for an American palate – even though they were in fact invented in Mexico.
- Originally created by Ignacio Anaya – called ‘Nacho’ for short – this dish was a very fortunate accident when the cook at Ignacio’s restaurant was missing, he was forced to improvise when a few patrons arrived for dinner. He threw together what he could find in the kitchen and thus, Nachos were born!
- The authentic version of nachos is simply tortilla chips, shredded cheese, and jalapeños. People have certainly improvised over the years, creating some rather unique and delicious nacho creations!
- Nacho cheese is an American invention – who else would create a food item that has such an insane shelf life? This cheese product doesn’t even meet the FDA’s standards fro real cheese. But, who’s complaining about something that tastes that good?!
- Nachos come in all shapes and sizes. In fact, a school in Kansas holds the record for the largest plate of Nachos in the world. We’re talking 4,689 pounds of chips and cheese, my friends. DELICIOUS!
It is clear that nachos are perhaps one of the most adaptable and appetizing meals! Quick, easy and versatile. There is something out there for everyone!
Check out some fun, simple nacho recipes below and let us know how you altered the recipe for your own tastebuds!
RISE & SHINE WITH NACHOS
- 12 Frozen Hash Brown Patties
- 1 Cup Shredded Cheddar Cheese
- 1 Cup Shredded Monterey Jack Cheese
- 6 Large Eggs – scrambeled
- 4 Bacon Strips – cooked & chopped
- Kosher Salt
- Freshly Ground Black Pepper
- 1/2 Cup Prepared Guacamole
- 1/4 Cup Salsa
- Sliced green onions – for garnish
- Pickled Jalapeños – for garnish
- Preheat oven to 425°. Arrange hash browns on a baking sheet and bake until deeply golden and cooked through. (About 20 – 25 minutes). Slice each patty diagonally.
- Top with both cheeses, scrambled eggs, and bacon. Season with salt & pepper.
- Bake until cheese is melted – 10 minutes more.
- Top with guacamole, salsa, green onions, and pickled jalapeños.
- Serve & enjoy!
NACHOS ON THE HEALTHIER SIDE
- 1 pound lean ground turkey
- 1 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher or sea salt
- 3/4 cup salsa, no sugar added
- 1 cup grated cheddar cheese, reduced-fat
- 3 bell peppers
- Remove seeds, core, and membrane from bell peppers then slice each one into 6 verticle pieces where they dip down. Set sliced bell peppers aside.
- Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses it’s pink color and is cooked through. Drain off any fat.
- Preheat oven to 375 degrees.
- Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese.
- Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot. Optional ingredients: sliced Jalepeno peppers, diced avocado, fat-free Greek yogurt or sour cream, or sliced green onions. NOTE: If you prefer much softer bell peppers, add a few tablespoons water to the bottom of a large casserole dish, add filled nachos, cover tightly with foil and bake 15 minutes.
GOOD OL’ FASHIONED NACHOS
- 5 Cups bite-sized tortilla chips (6 ounces)
- 1 Pound Ground Beef
- 1 Can Black Beans or Pinto Beans (15 ounces) – rinse & drained
- 1 Cup Bottled Chunky Salsa
- 1 1/2 – 2 Cups Shredded Cheddar, Colby Jack or Mexican Cheese Blend (6 Ounces)
*Optional Toppings – Thinly sliced green onion, snipped fresh cilantro, seeded & sliced fresh jalapeños, sour cream, and additional salsa
- Preheat oven to 350 degrees. Arrange half of the tortilla chips on an 11 or 12-inch ovenproof platter or pizza pan. Set aside.
- In a large skillet cook ground beef over medium heat until brown. Drain off fat.
- Stir the black beans and the 1 cup salsa into the beef. Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake in the preheated oven for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until cheese melts.
- If desired, top with green onion, cilantro, jalapeno chile pepper, sour cream, and/or additional salsa.
- 5 Unbaked Flour Tortillas
- 3 Tablespoons Butter – melted
- 10 Teaspoons Sugar
- 1 Teaspoon Cinnamon
- 4 Large Strawberries – sliced
- 1 Banana – sliced
- 1/2 Cup Blackberries
- 1/2 Cup Raspberries
- 2-3 Teaspoons Mexican hot chocolate sauce *
- 1 Cup Whipped Cream
- Preheat oven to 425 degrees. Mix together sugar and cinnamon.
- Melt butter or coconut oil and use a pastry brush to coat an unbaked tortilla thoroughly. Sprinkle cinnamon sugar over the tortilla and repeat for each tortilla. Use a pizza wheel to slice the tortilla into size triangles, cutting it in half then into thirds.
- Place tortilla triangles onto a baking sheet lined with a silpat or parchment paper. Bake for 8 minutes until puffed and golden.
- Slice fruit while tortilla chips bake.
- Arrange cinnamon sugar tortilla chips on a platter. Top with sliced fruit. Drizzle warm hot chocolate sauce over the fruit and top with fresh whipped cream. Serve immediately.
*To make the Mexican hot chocolate sauce, add 1/4 t cinnamon and a pinch of chili powder to 2 cups of your favorite hot fudge sauce.
You can prep this ahead of time. Bake up your cinnamon sugar tortilla chips and store in an airtight container on the counter up to two days in advance. Make whipped cream just before guests arrive and whisk again just before serving. Wash and dry berries and slice strawberries that morning. Assemble the dessert just before serving.
We want to know how it went! Tag @kineticcontent on Facebook, Instagram, and Twitter with your Nacho creations!
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