They say that necessity is the mother of invention. I think accidents are the father.
When you think along the pantheon of food, there have been more than a few accidental inventions:
- Sandwich – The Earl of Sandwich was at a gambling table and didn’t want to get up. I’ve been there and know that feeling. He ordered his dinner of meat to be brought to him between two slices of bread.
- Chocolate Chip Cookies – A baker at the Toll House Inn (yes, that Toll House) was making chocolate cookies one day and ran out of chocolate powder. Taking a bar of semi-sweet chocolate, she broke it into chunks and put it into the batter, thinking that the chocolate would melt evenly. It didn’t and thank God for that!
- Ice Cream Cone – At the 1904 World’s Fair an ice cream vendor ran out of dishes. Lucky for him, his neighboring vendor was selling pastries. A quick fold on the pastry and the cone was born.
- Potato Chips – A diner kept complaining about how his fries were cut too thick. After sending the potatoes back several times, the chef sliced the spuds as thin as he could and fried them up. The chip was born.
- Popsicles – An 11-year-old boy was mixing soda and left the concoction outside overnight. The whole thing froze with the stirring stick sticking right out of the pail.
- Nachos – In 1943 a group of army wives from south Texas went across the border for dinner. They arrived at the restaurant after the kitchen had closed for the night. The maitre d’ went back into the kitchen looking for what he could serve. He took some tortillas and sliced them into wedges, grated some cheese over them and placed them under a broiler. He added a sliced jalapeño and served it.
My nachos this day were a little pumped up from the original recipe.
The great thing about nachos is that you can add so many things to it.
Cooking the onions and jalapeño first.
Adding the chicken.
Out of the oven….
and into my mouth. Yum!
Restaurant Style Chicken Nachos
Prep Time: 30 min | Cook Time: 10 min | Makes: 6
- 2 cloves garlic, crushed
- 6 green onions, sliced, white parts and tops separated
- 3 tablespoons canola oil
- 1 shredded, cooked, whole chicken breast
- salt and pepper to taste
- 1 cup salsa
- 1/2 (12 ounce) package tortilla chips
- 1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
- 1/2 large tomato, diced
- Black beans
- jalapeno, sliced
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
3. Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.
NutritionAmount Per Serving (6 total) Calories 407 cal 20% Fat 25.7 g 40% Carbs 24.4 g 8% Protein 21.4 g 43% Cholesterol 54 mg 18% Sodium 670 mg 27% See More Based on a 2,000 calorie diet