A group-snacking staple, nachos originated in northern Mexico; Ignacio “Nacho” Anaya is credited with creating the dish in the 1940s, using fried corn tortillas covered with melted cheese and sliced jalapeno peppers. Nowadays, nachos can be served any which way you like—and with practically any combination of ingredients. The dish’s flexibility has no doubt contributed to its popularity across Canada (and around the world), so naturally, we now observe National Nachos Day annually on November 6. If you missed celebrating this year’s nacho day, there’s no better way to make up for your oversight than by prepping these amazing, loaded nacho platters.
1 pkg cherry tomatoes
1 pkg buffalo mozzarella cheese, finely sliced
1/2 fresh basil
1 bag Tostitos Bite Size Round Tortilla Chips
Place all ingredients atop Tostitos Bite-Size Round tortilla chips—or your preferred bite-size tortilla brand—and serve.
2 tbsp extra-virgin olive oil
1 small zucchini, diced
1 small yellow squash, diced
1 red onion, finely diced
1 red bell pepper, diced
1 pinch salt and pepper to taste
1/2 pound pepper jack cheese, shredded
1/2 cup Tostitos Salsa
1 bag Tostitos Scoop! Tortilla Chips
In a large skillet, heat oil over medium-high heat; add zucchini, yellow squash, onion and red pepper. Sprinkle with salt and pepper. Sauté for about 7 minutes or until tender and golden. Remove from heat; transfer to bowl and mix in cheese and salsa. Place a tablespoon of mixture into each Tostitos Scoops! chip—or your preferred chip brand. Bake in preheated 300 degrees Fahrenheit oven for about 10 minutes or until the cheese melts. Serve immediately.
1 bag (220 g) Tostitos Cantina extra-thick tortilla chips
1 cup (250 ml) blanched cauliflower florets
1 cup (250 ml) cooked corn kernels (fresh, thawed or canned)
2 tbsp (30 ml) melted butter
1 tsp (5 ml) sriracha sauce
1 cup (250 ml) shredded cheddar cheese
1/2 jar (418 ml jar) sour cream
1/4 cup (60 ml) chopped fresh cilantro
Preheat oven to 375 degrees Fahrenheit. Spread tortilla chips on rimmed baking sheet. Chop cauliflower florets; toss with corn, butter and 1 tsp (5 ml) sriracha. Sprinkle over tortilla chips. Top with Cheddar cheese. Bake 8 to 10 minutes or until cheese is melted. Remove from oven and transfer to serving tray. Dollop salsa and sour cream over top. Sprinkle cilantro over top; drizzle with additional sriracha if desired. Add sliced jalapenos if desired.