A nacho is a crisp tortilla chip topped with tasty tidbits and a crosswise slice of jalape\u00f1o. This bota\u00f1a (appetizer) was created some time ago, at least before 1980, by Ignacio \u201cNacho\u201dAnaya at the Victory Club in Piedras Negras, Mexico across the Rio Grande River from Del Rio,Texas.Today pickled jalape\u00f1o slices are called \u201cnacho slices.\u201d In 1985, after my first pepper book, Ignacio\u2019s banker son in Del Rio called to tell me that his father first made the appetizers for a group of women from Midland who drove down often to eat at the club where his father worked\u2014soon they were calling them nachos. In 2004, I found them on a menu down in Guanajuato, Mexico.<\/p>\n\n\n\n
Serves 6 or More<\/p>\n\n\n\n
5 ounce tostados (tortilla chips), large size, flat or round
1\u20132 cups frijoles, pinto, or black beans, cooked
Vegetable oil for frying beans
2 cups cheddar cheese, shredded
2\u20133 jalape\u00f1os, pickled and sliced cross ways. Canned ones are easiest<\/p>\n\n\n\n
A day or two ahead boil beans in water to cover until tender. If desired, season with onion, ham, bacon, cilantro when cooking. Drain beans, reserving liquid. Place beans and 1 cup reserved juice in a bowl and mash with a potato masher until all beans are mashed and mixed well, adding more liquid if too dry. In a heavy skillet over low heat, melt 1 or 2 tablespoons shortening or butter.Add mashed beans to skillet and stir until thickened to desired consistency.
Preheat oven to 475\u00baF. Smear each chip with a \u00bc to \u00bd- inch dab of refried beans; arrange in a single layer on a 12
x 18-inch baking sheet or oven-proof platter. Sprinkle cheese evenly over beans. Place a jalape\u00f1o slice in center of each chip. Bake for 4 to 6 minutes until cheese is melted. Place on a plate; serve immediately<\/p>\n\n\n\n
NOTE:<\/p>\n\n\n\n
Variations:<\/strong><\/p>\n\n\n\n A nacho is a crisp tortilla chip topped with tasty tidbits and a crosswise slice of jalape\u00f1o. This bota\u00f1a (appetizer) was created some time ago, at least before 1980, by Ignacio \u201cNacho\u201dAnaya at the Victory Club in Piedras Negras, Mexico across the Rio Grande River from Del Rio,Texas.Today pickled jalape\u00f1o slices are called \u201cnacho slices.\u201d … <\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[174],"tags":[175,176],"class_list":["post-599","post","type-post","status-publish","format-standard","hentry","category-spicy-food","tag-appetizers","tag-spicy"],"_links":{"self":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/599","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/comments?post=599"}],"version-history":[{"count":1,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/599\/revisions"}],"predecessor-version":[{"id":622,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/599\/revisions\/622"}],"wp:attachment":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/media?parent=599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/categories?post=599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/tags?post=599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}