Helens Nachos Recipes

THE ORIGINAL NACHOS

The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d'hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today's nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.

Provided by Pati Jinich

Categories snack, burritos and nachos, crackers and chips, finger foods, appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 3

The Original Nachos image

Steps:

Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.

Ingredients

3/4 pound store-bought or Homemade Tortilla Chips (see recipe)
1 pound shredded Colby cheese (about 4 packed cups)
1 cup thinly sliced store-bought or homemade Pickled Jalapeños (see recipe), plus 2 to 4 tablespoons brine

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Make the Walnut Taco Meat (or make it in advance; it stores well). Or if using ground beef, add it to a skillet with 1 tablespoon cumin and 1 teaspoon each smoked paprika, onion powder, and garlic powder. Cook for about 8 minutes until browned, then drain the fat.
Line a standard-sized baking sheet with parchment paper. Place the chips in a single layer on top (to avoid soggy chips, you can also pre-bake them for about 3 minutes until they are toasted and fragrant). Add a sprinkle of cheese (this also helps to keep them less soggy). Then add a layer of the beans, then the remaining cheese and taco meat. Bake 5 to 10 minutes until the cheese melts, then remove from the oven. (Optional: Add a smoky flair by charring the cheese with a kitchen torch — only if you have one, but it adds mega flavor!)

Helens Nachos Recipes

THE ORIGINAL NACHOS

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