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Who would have thought, a food item from Mexico would become such a hit across the world? Yes, we are talking about everyone's favourite snack, nachos. They are basically fried tortillas in a triangular shape which are mostly served with cheese and a variety of toppings such as meat, veggies and condiments. The credit for the invention of this dish goes to Ignacio Anaya García, a Mexican maître at Victory Club in Texas. One day when a regular customer demanded a different snack, Anaya went to the kitchen and spotted freshly fried pieces of corn tortillas. He cut the tortillas into triangles, fried them, added shredded cheese, and after quickly heating them, added sliced pickled jalapeño peppers and served them. When asked about the name of the dish, Anaya responded, "Well, I guess we can just call them Nacho's Special." And the word spread, making it a favourite across the globe.
To pay tribute to the inventor of this snack, October 21 is celebrated as the International Day of the Nachos. On this day, people around the world indulge in delicious forms of nachos and appreciate Anaya for his delectable treat. Then why do we stay behind? Here is the recipe of Loaded Chicken Nachos for you, from RCB Bar & Café, Bengaluru to celebrate the day:
For Cheese Sauce
Ingredients:
- 15 gm butter
- 15 gm flour
- 150 ml milk
- 60 gm cheddar cheese (grated)
- 60 gm processed cheese
Method:
- In a medium size sauce pan over medium high heat, add the butter and melt.
- Whisk in the flour and slowly whisk in the milk. Add in the cheese and mix until cheese is melted.
For Grilled Chicken Breast
Ingredients:
- 1 chicken breast
- 10 ml refined oil
- 1 tsp garlic (finely chopped)
- ½ tsp dried oregano
- ½ tsp black pepper powder
- 1 tsp lemon juice
- Salt to taste
Method:
- In a bowl, mix all the ingredients required for marination.
- Marinate the chicken breast with this mixture and keep it aside for 30 minutes.
- Heat a pan over medium high heat, add oil.
- Once the oil is hot, place the chicken breast and cook, covered, for 2 to 3 minutes per side.
Pico de Gallo
Ingredients:
- 3 tomatoes (deseeded and finely chopped)
- 1 onion (finely chopped)
- 1 jalapeno (finely chopped)
- 1 lemon (juiced)
- ¼ cup coriander (finely chopped)
- Salt to taste
Method:
- In a bowl, mix all the ingredients together.
Re-Fried Beans
Ingredients:
- ¼ cup kidney beans (soaked and boiled)
- Salt to taste
- ½ tsp cumin powder
- 1 tsp paprika
Method:
- Mix all these ingredients together in a bowl and keep it aside.
For Loaded Chicken Nachos
Ingredients:
- 90 gm nachos
- 60 ml cheese sauce
- 2 tbsp seasoned kidney beans
- 2 tbsp pico de gallo
- 1 chicken breast (diced)
- 2 tbsp sour cream
- 2 tbsp roasted tomato salsa
- 1 tbsp guacamole
- 1 tbsp jalapeño (chopped)
- 1 tbsp spring onion (chopped)
- 3 black olives (halved)
Method:
- In a coupe plate, place 30 gm of nachos
- Pour 30 ml of cheese sauce over it.
- Add kidney beans, diced chicken breast, 1 tbsp Pico de Gallo, pipe 1 tbsp roasted tomato salsa, 1 tbsp sour cream.
- Repeat the nachos layer once again and arrange the toppings.
- Garnish with quenelle of guacamole, chopped Jalapeño, spring onion and black olives.
