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Nachos are perhaps the most popular Mexican Dish. Easy to eat, crunchy, and very versatile, they have become my go-to appetizer at weekend get-togethers with friends.
The Origins of Nachos
Like most great culinary inventions nachos happened by chance. In 1943 at a restaurant in the Mexican city of Piedras Negras, waiter Ignacio Anaya (better known as Nacho), had to improvise a quick last-minute meal for the wives of some American soldiers who had been out sightseeing. The restaurant was about to close and Nacho cooked up these fried pancakes, added cheese, and jalapeño peppers put it all in the oven, and voila! Nachos!
Did you know that nachos are also known as tortilla chips or corn chips?
Everything has a healthy version, you don’t need to get those pre-packaged processed ones from the supermarket to enjoy this delicious snack. Here are the keys to this delicious, healthy version:
- Baked: Instead of frying them, I prefer to bake them. The result is less heavy and less greasy.
- Plantain: This banana variant is the key ingredient. It’s less sweet than the traditional bananas and its floury texture is perfect for making a baked snack.
- Spices: Turmeric, paprika, and ghee give an intense and special touch to these nachos. Spices are the best way to add flavor to dishes and are a great alternative to the flavorings used in the most popular ultra-processed snacks.
Choosing the perfect dip
Ignacio Anaya’s dish was a success and soon spread all over the world where many versions with all kinds of toppings came into existence: guacamole, sour cream, tomato, minced meat…
Precisely, one of the things I like most about this snack is its versatility. You can always switch it up! Today I have chosen a homemade cheese sauce using two of my favorite Natruly products: Cheesy Snacks and Cashew Spread.
- 1 plantain (green)
- 1/2 lemon (in juice)
- fresh tumeric
- 1 tbsp ghee
- Chia Seeds
For the Cheese Sauce :
- 2 tbsps Cashew Spread
- 1/2 clove of garlic
- 1/2 lemon (in juice)
- 1 tbsp Cheesy Snacks
- 1/2 tsp mustard
- 100 ml water
- freshly sliced chives
Boil the sliced plantain.
Add a dash of oil and a dash of lemon juice to prevent oxidation.
When the plantain is soft, put it in a bowl and mash it with a fork.
Add ghee, turmeric, salt, paprika, and chia seeds. If the dough is too dry, add a little of the cooking water.
Spread the mixture on a baking paper, put another paper on top and flatten with a rolling pin until it is a thin dough.
Place it in the oven at 180º for 10 minutes or until golden brown.
Cut with a spoon giving them a triangular shape like nachos.
To make the sauce: Mash everything together until creamy. Garnish with chopped chives.