Easy Cheesy Nachos – Easy 5 ingredient nachos made with cheddar cheese, green chilies, salsa and onion. Perfect snack for game time or appetizer for any party.
I’m serving up easy cheesy nachos today. Because let’s be real. Some days I just crave party food bad. Some days I’m able to keep this craving at bay and other days I just cave to the pressure of amazing food.
I adore appetizers. I really wish I had one for every meal. They make my food life just a lot happier.
I love to have what I call appetizer meals. All appetizers. That is a meals, right. Well, in this house it is!
I’m definitely going to be planning an appetizer dinner party soon. If you’re local let me know I can get you on the invite list possibly. Thanks for stopping by today!
Nachos are a delicious concoction of tortilla chips, layered with an array of toppings, and smothered in cheese.
Easy Cheesy Nachos – Easy 5 ingredient nachos made with cheddar cheese, green chilies, salsa and onion. Perfect snack for game time or appetizer for any party.
I love to have what I call appetizer meals. All appetizers. That is a meals, right. Well, in this house it is!
I’m definitely going to be planning an appetizer dinner party soon. If you’re local let me know I can get you on the invite list possibly. Thanks for stopping by today!
I adore appetizers. I really wish I had one for every meal. They make my food life just a lot happier.
I’m serving up easy cheesy nachos today. Because let’s be real. Some days I just crave party food bad. Some days I’m able to keep this craving at bay and other days I just cave to the pressure of amazing food.
If you’ve never made nachos the proper way, people will be surprised and find them exotic. That’s OK. But what they’ll really discover is that a true nacho is a joy to eat, a sophisticated snack that can stand on its own. So if you’re making nachos this weekend for the Super Bowl, and have never made them the way they were invented, why not give it a try? It’s not hard to make them right. Heck, I grew up with a mom who made them the correct way almost every day when I was a kid—it was her favorite snack. I have fond memories of her spooning refried beans onto chips, adding a bit of cheese and a slice of jalapeno, baking them, and then whipping up a batch of guacamole to spread on top for added nutritional value.
I’ve heard some people call the wrong nachos “Yankee nachos,” though that’s clearly a misnomer since a misguided Texan was the first one to market the so-called nacho cheese. Instead, I prefer to think of them as lazy nachos, as it’s much easier to just throw a bunch of ingredients on a mountain of chips instead of taking the care and time to dress each individual chip one by one.
I have many issues with lazy nachos, but my biggest problem is that they just aren’t satisfying. You know how it goes with these—the chips on top of the pile have too much cheese, meat, beans, tomatoes, sour cream, guacamole and whatever else has been hurled on them while the rest of the chips are sans any topping. Where’s the balance? Where’s the equality? Where’s the grace? And to make matters worse, if you make or order these for a group of people, there’s always a big fight to grab the chips with toppings because you know how awful the naked stragglers will taste. So what should be a friendly and pleasant eating experience becomes an all-out struggle for nacho supremacy. Please tell me, where’s the fun in that?
If you want more than just Longhorn cheddar and refried beans, yes, topping it with a bit of meat or a vegetable is fine. Just don’t go nuts, as with nachos you’ll find that less is more. And sure, it’s quite all right to serve guacamole, sour cream or salsa on the side, but you may discover that it’s not even necessary as each nacho, when properly made, really needs no embellishment. And after each creamy, crunchy and spicy bite—I bet you’ll agree that nachos are just about the most perfect Tex-Mex food.
Nachos are reputed to have been invented in 1943 by a maitre d’ named Ignacio Anaya who was working at the Victory Club in Piedras Negras, Mexico, which is just across the border from Eagle Pass, Texas. As the story goes, some ladies from Eagle Pass came into the restaurant one evening, ordered some drinks and wanted some snacks. The kitchen was already closed, so Anaya melted some Longhorn cheddar on some tortilla chips and garnished each chip with a jalapeno slice. He presented them to the ladies calling his improvised appetizer “Nacho’s Especiales” as Nacho is a nickname for Ignacio. And the name, without the “especiales,” stuck.
How To Make The Best Nachos Ever | Delish
FAQ
What do you call chips with cheese?
What is considered a nacho?
What’s the difference between tortilla chips and nachos?
Is chips and queso the same as nachos?
Can you put cheese Crips on tortillas?
Only make sure to not over-stuff tortillas with cheese or you will have cheese-crisps to serve on side of tortillas. Like I went little crazy with filling few of the tortillas and I had cheese crisp hanging-out of a few chips.. Cheese crips taste delicious though. If you do want those, keep an eye when baking, don’t let hanging cheese burn.
Can eating tortilla help with weight loss?
Tortilla can be a good option for weight loss as long as it contains whole grains. As compared to white flour, it has way less fat and calories. It is also important which foods are in the inside; you must prefer lean meats, such as poultry or fish, and use many vegetables.
Can You Make your own tortilla chips?
Tortilla Chips: If you want to make your own tortilla chips you totally can. Cut 12 corn tortillas into quarters and fry in hot oil until crispy. Note: it must be corn tortillas, flour tortillas, will become soggy and unpleasant when you try and turn them into chilaquiles. Toppings: Anything you might put on nachos or tacos can go on chilaquiles.
Do tortilla chips soften as they sit?
The chips continue to soften (and soften quickly) as they sit. Use whatever variety of tortilla chip you prefer! I used a thin, generic brand of chip, so they softened quickly. If you’re using a thicker chip, you may need to let the chilaquiles sit a little longer to let them soften a bit.