National Nachos Day is November 6th!
Nachos are a well beloved, versatile, and delicious meal that originates from Mexico. In 1943, the wives of U.S. soldiers stationed at Fort Duncan in Eagle Pass were in Piedras Negras on a shopping trip for the day and arrived at the Victory Club restaurant after it had closed for the day. The host, Ignacio "Nacho" Anaya, created a new snack for them with what little he had available in the kitchen: tortillas and cheese. Anaya cut the tortillas into triangles, fried them, added shredded cheddar cheese, quickly heated them, added sliced pickled jalapeño peppers, and served them. When asked what the dish was called, he answered, "Nacho's especiales," after his own nickname. As word of the dish traveled, the apostrophe was lost, and Nacho's "specials" became "special nachos."
Today, Nachos are found at sporting events, on countless appetizer menus, and in many homes. Beef, chicken, peppers, salsa, pico de gallo - you name it, it will probably taste good on nachos. There have even been some takes on a "dessert" nacho. Regardless, nachos are a crowd favorite.
To celebrate National Nachos Day, try our delicious nachos recipe below! And if you're vegan, try our vegan recipe, too, perfect for World Vegan Month!
BBQ Chicken & Pineapple Nachos
- 1/2 pineapple, peeled, cored and sliced
- oil for grilling
- 1 (14 ounce) bag tortilla chips
- 2 cups chicken, cooked and shredded or sliced
- 1/2 cup bbq sauce
- 1/2 cup red onion, sliced or diced
- 1/2 cup candied jalapenos
- 2 cups monterey jack cheese, shredded
- Heat Philips Avance Indoor Smoke-Less Grill to medium-high heat, light oil and grill the pineapple until slightly charred, about 2-3 minutes per side.
- Sprinkle the tortilla chips over an oven safe pan/dish followed by the pineapple, the mixture of the chicken and bbq sauce, onion, jalapenos and cheese before baking in a preheated 350F/180C oven until the cheese has melted, about 5-10 minutes.
Recipe from Closet Cooking
- 1 tablespoon olive oil
- 1 block tofu, drained and patted dry
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- Pico de Gallo
- 4 roma tomatoes, cored and diced
- 1/2 small white or red onion, finely diced
- 1/4 cup chopped fresh cilantro or to taste
- Sea salt
Nacho Base + Toppings
- 1 recipe Cashew Cheddar Cheese
- 4–6 servings sturdy tortilla chips
- 1 (15-ounce) can black beans, drained and rinsed
- 1 firm-ripe avocado, pitted, peeled, and thinly sliced
- 4 scallions, trimmed and thinly sliced
- 1/4 cup pickled jalapeños or to taste
- Sliced black olives (optional)
- Vegan sour cream
For the Spicy Tofu Crumbles
- Heat the olive oil in an ICON Skillet over medium-high heat. Crumble the tofu into the pan. Add the chili powder, cumin, paprika, sea salt, and cayenne pepper. Cook for 8 to 14 minutes, or until the tofu is browned and crumbly and any liquid has evaporated, stirring frequently. Set aside.
For the Quick Pico de Gallo
- In a small bowl, stir together the tomatoes, onion, and cilantro. Season with sea salt to taste.
- Prepare the Cashew Cheddar Cheese (this takes just 5 minutes or so).
- On a Le Creuset Large Serving Platter or baking tray, spread out a layer of tortilla chips and top with the cheese, tofu crumbles, pico de Gallo, and black beans. Repeat two more times, creating three layers. Top with the avocado, jalapeños, scallions, and black olives (if using). Drizzle with the sour cream.
- Serve immediately.
Recipe from Blissful Basil