LOADED NACHOS WITH CHICKEN

While Nachos seem like such a simple dish that anyone could have invented, it actually turns out that we owe all of the deliciousness to one man. In 1943, a group of about a dozen U.S. military wives from Fort Duncan, TX had spent a day shopping in Eagle Pass when wanted some dinner. All of the restuarants were closed, but one chef named Ignacio Anaya took pity on the wives and decided to whip up something from kitchen leftovers. He gathered some tortilla chips, covered them with shredded cheddar cheese and sliced jalapeños, and put them in the oven for a few minutes. He then served the tasty snack to the ladies, naming it after himself—Ignacio, or rather the nickname Nacho.

Ingredients:

  • 12 oz Rojo’s Queso Blanco Dip
  • 2 Cups cooked shredded chicken
  • 6-8 Cups tortilla chips
  • 6 strips bacon, cooked until crisp and crumbled
  • 1/2 Cup white onions, chopped
  • 1/2 Cup red tomatoes, diced
  • 1 Jalapeño, diced
  • 1/2 Cup cilantro, chopped
  • *Sour cream (optional)

Cooking Directions:
Preheat oven to 350°F. Place tortilla chips evenly on a prepared baking sheet. Heat Rojo’s Queso Blanco dip (placing in a microwave dish, heat for 30 seconds and stir.) Drizzle melted Rojo’s Queso Blanco on top of tortilla chips layering with shredded chicken, additional queso drizzle, and bacon crumble. Place baking sheet in heated oven for 10-15 mins (or until queso is bubbly.) Remove tray from oven and garnish with diced tomatoes, onions, jalapeño, cilantro, and sour cream.


Makes 4-6 servings.