Not your normal nachos
According to my friend Wikipedia, nachos originated in North Mexico, more specifically in the city of Piedras Negras, Coahuila, Mexico, in 1943. So the tale goes, the wives of US soldiers stationed at Fort Duncan in nearby Eagle Pass were in Piedras Negras on a shopping trip, and arrived at a restaurant in search of some food but it had already closed. What happened next is the stuff of history – the maître d’, Ignacio “Nacho” Anaya, invented a new snack for them with what little he had left in the kitchen, including tortillas and cheese. He cut the tortillas into triangles, fried them, and then covered them with cheese before heating them and topping with sliced pickled jalapeños.
It’s what’s on top that counts.
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Every mouthful is full of sweet, sour, savoury and salty flavour. The textures range from crisp and crunchy to soft and creamy. They are also easy on the eyes. (Who wouldn’t want to instagram that epic plate of food?) But I’m sad to say they’re probably not all that easy on your waistline… Nothing’s ever perfect! Still, I promise you won’t be disappointed!
- 2 chicken breasts
- 2 tbsp tomato puree
- 2 tsp paprika
- 1 tsp red chilli powder
- Large pinch of garlic salt
- 2 potatoes
- Vegetable oil for frying (see your deep fat fryer's instructions)
- 200g grated cheddar cheese
- 2 cups salsa
- 1 avocado
- 4 tbsp sour cream
- Jalapeños to serve (optional)
- Place the two chicken breasts into a tin foil parcel.
- Brush the chicken breasts with the tomato puree and sprinkle over the paprika, chilli powder and garlic salt.
- Add a splash of water to the parcel and cook at 180C in the centre of your oven for 15-20 minutes until the chicken has cooked through.
- Whilst the chicken is cooking, cut the potatoes into french fries.
- Fill your fryer with vegetable oil (follow your make and models instructions) and heat to 175C.
- Plunge the chips into the fryer and cook for 5 minutes remove from the fryer and allow to rest on a piece of kitchen towel for 5 minutes.
- Plunge the chips back into the fryer and cook for a further 5 minutes before removing and allowing to rest.
- Repeat for a third time before turning out on to your plate and immediately top with the cheddar cheese.
- Remove the chicken from the oven and shred with two forks.
- Add the chicken to the plate of fries.
- Next top with salsa, spoonfuls of avocado, sour cream and jalapenos as desired!
More like this…
If you love Tex-Mex food as much as I do, why not try some of these authentic and not-so authentic Mexican recipes.