Nachos, the Tex-Mex and gameday favorite of tortilla chips covered with cheese and various toppings, originated way back in 1943 in a Mexican city just across the border from Eagle Pass, Texas.
The story goes that the wives of a few US Soldiers were across the border shopping when they stopped into a restaurant that had just closed up shop for the day. The restaurant was owned by Ignacio Anaya, known by his nickname, “Nacho.”
Since the kitchen was shut down, Nacho cut a few tortillas into triangles and put shredded cheddar cheese over them. He threw them into a broiler until the cheese melted and added sliced jalapeños to his creation and called it “Nachos especiales.”
Since then, this simple recipe has moved throughout the United States and become a popular American comfort food. Nachos even have their own holiday every year on October 21st, which is known as The International Day of the Nacho.
Moving beyond melted cheese and sliced jalapeños, nachos today can be covered in a variety of toppings to satisfy anyone’s nacho hunger.
Common toppings include:
- Chili con carne (meat chili)
- Ground beef
- Black beans
- Pico de Gallo
- Refried beans
- Sour cream
- Diced peppers
- Nacho cheese
- Shredded Cheese
- Shredded lettuce
Next time you are enjoying a big plate of perfect nachos while you watch football in the living room, give thanks to Ignacio “Nacho” Anaya. And next time you are in Marsh, be sure to grab all the fixins you’ll need to make one of these amazing nacho recipes.
- 4 oz. (3 cups) tortilla chips
- ½ cup chopped tomato
- ¼ cup chopped green pepper
- ¼ cup sliced green onions
- 1 cup KRAFT Shredded Cheddar Cheese
- Arrange the tortilla chips on a microwavable plate. Top with tomato, green pepper, and onion; sprinkle with cheese.
- Microwave on HIGH 1 to 2 minutes, or until cheese is melted, rotating plate after each minute.
- 1 cup frozen BOCA Ground Crumbles
- ½ cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
- 16 tortilla chips
- 2 Tbsp KRAFT Shredded Monterey Jack Cheese
- ¼ cup chopped tomatoes
- 1 Tbsp chopped jalapeño peppers
- Cook BOCA Ground Crumbles and salsa in nonstick skillet on medium heat 5 min. or until Crumbles are cooked through (160ºF), stirring occasionally.
- Place the tortilla chips on a plate and top with the Crumbles mixture and remaining ingredients.
- 2 Tbsp KRAFT Zesty Italian Dressing, divided
- ¾ lb. frozen cooked cleaned medium shrimp, thawed
- 1 red pepper, chopped
- 1 Tbsp blackened seasoning
- 6 cups tortilla chips (8 oz.)
- 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
- 1 green onion, chopped
- 2 Tbsp chopped fresh cilantro
- 1 jalapeño pepper, thinly sliced
- Heat a large cast iron skillet on high heat until it is very hot and starts to smoke. Add 1 Tbsp dressing, shrimp, red peppers, and seasoning; cook and stir 1 to 2 min. or until shrimp is heated through and evenly coated with dressing mixture. Stir in remaining dressing.
- Cover a large microwaveable plate with layers of half each of the chips, shrimp mixture and cheese. Repeat layers.
- Microwave on HIGH 1 to 2 min. or until cheese is melted, rotating plate after each minute. Top with onions, cilantro, and jalapeños.
Meatless Pizza Nachos
- 24 TRISCUIT Crackers
- 2/3 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 1/3 cup shredded zucchini
- 2 Tbsp chopped green peppers
- ½ cup prepared chunky-style spaghetti sauce
- 1 Tbsp KRAFT Grated Parmesan Cheese
- ½ tsp dried oregano leaves
- Heat broiler.
- Arrange TRISCUIT crackers in the center of 12-inch pizza pan, with crackers slightly overlapping, leaving a 3-inch border around the edge of the pan.
- Top with 1/3 cup mozzarella, zucchini, and peppers; cover with sauce, remaining mozzarella, parmesan, and oregano.
- Broil 2 to 3 min. or until mozzarella is melted.