Anyone who loves good-tasting food definitely has nachos in their list of favorites. Nachos are super easy to make and a great option for a game time snack.
Story tells that the Nachos originated across the border from Eagle Pass, TX in Piedras Negras, Coahuila. It was in the early 1940’s when the wives of U.S. soldiers stationed at Fort Duncan in nearby Eagle Pass were in Piedras Negras, Coahuila on a shopping trip and arrived at the Victory Club restaurant after it had already closed for the day. The cook of the restaurant, Ignacio “Nacho” Anaya, tried to make something edible for his clients with what was left in the kitchen. He began by cutting the tortilla into triangles. The cheese was then melted by heating it together with the triangular chips. After which, he added jalapeno peppers to complete the first recipe of nachos which he named “Nachos Especiales” which meant “Nacho’s Special Dish”, and its first satisfied customers were interestingly Americans and not Mexicans.
The first recipe of nachos was then added to the menu of Victory club. The dish gained popularity amongst the Americans fast. And in just a few years, the nacho already became a sensation.
Nachos can be prepared with any toppings you want. I like to use cheese sauce instead of cheddar. Ready-made sauce is very thick so, when I heat it up I add milk to get a better consistency. I also use jalapenos and pinto beans but, for game days like today I add a few more toppings to make it fun.
- 2 Chicken Breast (cooked)
- 1 tablespoon Oil
- 1 can Cheese Sauce
- ½ cup Milk
- 1 bag Tortilla Chips
- ½ Onion
- 2 Tomatoes
- 2 tablespoons Cilantro
- 1 can Pickled Jalapenos
- Cook chicken breast and shred it. Heat a tablespoon of oil in a skillet and sauté the chicken. Season with salt and pepper. Reserve
- Dice tomatoes and chop onion and cilantro finely
- Bring cheese sauce and milk to a simmer and heat until you get a uniform sauce
- Divide the chips into six bowls. Pour cheese sauce evenly and top with onions, tomato, cilantro, chicken and jalapenos