Those of you who follow me on Instagram
will no doubt have been waiting for me to post this recipe. I had LOADS of good feedback across social media. Keep scrolling down because what you’re about to witness is some serious food porn.
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.
Unsurprisingly the popularity of the dish soon sky rocketed and they could be found across Northern Mexico, Texas and the Southwest. I am a huge fan of Tex-Mex food and nachos are no exception. I’d love to meet Ignacio Anaya and shake his hand! Nachos are pure genius.
The recipe I’m sharing with you today is most definitely inspired by this original nacho recipe but there is one big difference – instead of fried tortillas, the base of this dish are fries! Funilly enough they came about in much the same way as the original nacho recipe. Late one Saturday evening Jon and I found ourselves raiding the fridge. We had a couple of potatoes, leftover chilli, and salsa. It seemed obvious that we should fry up some chips, smother them in chilli and top with the salsa and sour cream we had lurking in the back of the fridge. What started as a quick and easy late night meal has now become an epic feast!
It’s what’s on top that counts.
Now don’t get me wrong, it’s important to have a really good French fry forming the base of this dish. You want something crisp and firm enough to be able to be picked up with a big scoop of meat, salsa, avocado and sour cream, but it also needs to be soft and fluffy inside. That’s why this recipe starts with tripple cooked chips.
After the chips comes the cheese. I like to put the cheese straight on to the chips so that it forms an ooey-gooey, stretchy glue to hold the chips together. That way when you pull out a couple of fries you’re guaranteed that the meat, salsa and avocado on top have a solid foundation to sit upon.
The next layer is one of my favourites, smokey paprika shredded chicken with beans. This is a rich, hearty base which provides the savoury, umami taste that the salsa is going to contrast with.
The salsa is a fantastic mix of tomato, peppers, chilli, spring onion, lots and lots of lime, a splash of tequilla and plenty of salt.
Last but not least, I spoon on fresh avocado, sour cream and if I’m feeling fancy some pickled jalapeños just like the original nachos back in 1943.
Get the recipe
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!
Fully Loaded Nacho Fries
What could possible make nachos better? How about swapping the tortilla chips with freshly made fries for these Fully Loaded Nacho Fries
- 2 chicken breasts
- 2 tbsp tomato puree
- 2 tsp paprika
- 1 tsp chilli powder
- 1 pinch garlic salt
- 2 potatoes
- Vegetable oil for frying see your deep fat fryer's instructions for volume
- 200 g cheddar cheese grated
- 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!
Calories: 558.8kcalCarbohydrates: 33.73gProtein: 42.07gFat: 29.64gSaturated Fat: 13.71gTrans Fat: 0.01gCholesterol: 131.06mgSodium: 1397.81mgPotassium: 1596.67mgFiber: 8.43gSugar: 7.42gVitamin A: 1575.37IUVitamin C: 33.94mgCalcium: 440.43mgIron: 2.65mg
Ok so this may not be the most authentic of recipes but it is seriously good comfort food. Why not pin it for later?
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.