Today is the perfect day to make some nachos! In 1975, Oct. 21 was declared International Day of the Nacho, in honor of the supposed inventor of the nacho, Mexican chef and maître d’ Ignacio Anaya.
As the story goes, in 1943 a group of U.S. Army wives went to a restaurant in Piedras Negras, Mexico, for a meal. Because the larder had dwindled to tortillas and cheese, the frantic maître d’—nicknamed Nacho—heated the tortillas, broke them up, melted cheese on top, and added sliced jalapeño peppers. His creation was called Nacho’s Especiales.
- 1 (16-oz) bag thick tortilla chips
- 1 (16-oz) can black beans, drained and rinsed
- ⅔ lb pulled pork, moistened with favorite barbecue sauce
- 1 cup grated Monterey Jack cheese
- 1 cup grated cheddar cheese
- 1 cup salsa
- 1 cup guacamole
- 1 cup sour cream
- Sliced jalapeno peppers to taste
Preheat oven to 375°F.
Spread about half the tortilla chips across the bottom of a broad, shallow casserole dish at least 9 by 13 inches. Top chips with about half the beans and pulled pork, then half the cheeses. Bake for 8 to 10 minutes or until cheese is melted.
Add another layer of chips, beans, pork, and cheeses. Bake for 10 to 15 minutes more or until cheese is melted and tortilla chips are beginning to brown.
Garnish with salsa, guacamole, sour cream, and jalapeno peppers.
Serves 10. Per Serving: 470 cal, 43g carb, 17g protein, 27g fat, 60mg chol, 840mg sodium, 5g fiber