Today is National Nachos Day! As you probably know, PartySugar loves nachos so much that she came up with a new, innovative recipe for nachos every week in her series
Not Your Regular Nachos.
Think you know PartySugar's original nacho recipes?
The other day a friend, who recently got back from Armenia, told me about a delicious treat she experienced on her trip. At first I was a little grossed out when she described the potato chip, mozzarella, and ketchup nachos. However, I took her word for it and decided to make my own.
When PartySugar posts
her nachos for the week every Thursday, I ogle her pictures with envy. Finally, I couldn't take it anymore and I begged her to let me make a version of my own. I decided to try making nachos that are both savory and sweet, an element that I enjoyed in a
grilled cheese sandwich a few weeks ago.
To make up for the absence of a
nacho recipe today (surely you noticed it was missing!), I've decided to round up some of my favorite far-from-ordinary nacho ideas for your mouth-watering enjoyment. In case you missed it, here are six of my greatest nacho dishes. Have you made any of these yet?
The other day I saw a bag of Yukon gold potatoes sitting on the counter at my parents house. Since potatoes weren't on that night's dinner menu, I knew I could use them to make a delicious and easy appetizer. Inspired by a
crisp potato recipe from the latest Everyday Food magazine, I decided to make these nachos with blue cheese, green onions, and grape tomatoes.
This week I decided to give myself a nacho challenge. Instead of going to the grocery store to purchase a bunch of ingredients, I would make nachos with
items currently in my pantry or refrigerator. Luckily I had leftover chicken, barbecue sauce, and plenty of cheese.
Last weekend I was at my parents house in Sonoma County and the weather was wonderfully warm. After consuming a large lunch, I decided to enjoy a light, Spanish-style dinner. The Spanish often eat a dinner of cold cuts, olives, and cheese.
This week's nachos were inspired by a
recipe I found in the current issue of
Everyday With Rachael Ray. In the magazine, she uses
peaches as a savory ingredient in a spicy-sweet salsa that tops a steak quesadilla. Instead of making the quesadilla, I made nachos.
Over the weekend, my dad made a big batch of coleslaw. Since he's going on vacation, he loaded me up with the leftovers. I've always loved the crunch of coleslaw on fish tacos, so I translated the concept of fish tacos into nachos.
At the
Food and Wine Classic, I watched
Jose Andres make bread chips. He froze a baguette, sliced it superthin with a mandoline, and panfried it until crisp. While Andres topped his with anchovies and other Spanish ingredients, I haven't stopped thinking about this bread chip and wondered how it would translate into a nacho.
