Nachos an ideal snack or meal, Super Bowl or otherwise

The old “Leggo my Eggo” commercial comes to mind when you want to shout “Not-cho Natchos” after preparing this dish.

With the big game coming up this weekend, there’s nothing like watching a bunch of guys exercising for three hours to make you want to sit on the couch and eat a different snack for each quarter.

Nachos are a great snack or even meal, and aren’t necessarily entirely unhealthy, depending on what you put on them. They’re really fun to make as you  can be creative with the combination of ingredients that you use.

This idea is both colourful and tasty. They can be made vegetarian, though I like to add some ground beef, chopped up chicken or any leftover meat I have lying around to help to justify calling it a meal.

Nachos have become a staple in restaurant menus and home grocery lists for the last 30-40 years, but where did they come from?

There were an accidental creation of Mexican restaurateur Ignacio Anaya in the early 1940s. A regular customer had come in and asked him for a quick snack to impress her guests. Ignacio raced back to the kitchen and found some fried tortillas.

He then proceeded to create a dish with what he had lying around as we might do today. Ignacio found some colby cheese and pickled jalapenos baked them altogether and presented it to the ladies.

They were so enamored with the dish that when asked what he called them on the spot he replied “Nacho’s Especial” – Ignacio was his given name, but his friends called him “Nacho,” and we’ve been calling then nachos ever since.

Nachos an ideal snack or meal, Super Bowl or otherwise

Recipe by Chef Duff

Nachos are a great snack or even meal, and aren’t necessarily entirely unhealthy, depending on what you put on them. They’re really fun to make as you  can be creative with the combination of ingredients that you use.

Ingredients

  • 1 bag corn tortilla chips

  • 1 bag blue corn tortilla chips

  • 1 lb Monterey Jack cheese, shredded

  • 3/4 cup Kalamata olives, sliced

  • 5 green onions, sliced fine

  • 5 plum tomatoes, diced

  • 1 can chipotle chillies in adobo sauce, chopped fine

  • Optional: Seasoned ground beef or diced chicken

Directions

  • Preheat oven to 400 F.
  • Line a baking sheet with parchment paper. Or use an oven-proof platter or serving dish.
  • Arrange chip on baking sheets so that there is a nice mixture of both on the sheets. Top with (meat) and grated cheese.
  • Place in oven for cheese to melt to the half way point, just as cheese begins to bubble.
  • Remove from the oven and add remainder of the basic toppings and place back in oven for 5 minutes to finish melting cheese.
  • Remove from oven and add any additional toppings.
  • Serve with favourite salsa and sour cream.

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