No Name Nachos Just Got Better!
Keep your customers happy by enhancing your menu with these new and improved nachos
These Nachos
Just Got Better
These brand NEW No Name nachos are available in a foodservice format. The individual chips are larger, triangular for perfect scooping, and available in a two-pack carton. Perfect for any restaurant!
New Salsa
Larger nachos equate to better dipping – right? These nachos are perfect for any party or restaurant.
New Cheese Sauce
Cinema-style cheese sauce. Treat your customers to the movie experience.
New Taco Stand
Say hello to easy taco serving when you use this new innovative taco stand. The perfect taco accessory.
A Little History About Nachos
Nachos originated in the city of Piedras Negras, Coahuila, Mexico, just over the border from Eagle Pass, Texas. In 1943, the wives of U.S. soldiers stationed at Fort Duncan in Eagle Pass were in Piedras Negras on a shopping trip for the day and arrived at the Victory Club restaurant after it had closed for the day. The maître d’hôtel, Ignacio “Nacho” Anaya, created a new snack for them with what little he had available in the kitchen: tortillas and cheese. Anaya cut the tortillas into triangles, fried them, added shredded cheddar cheese, quickly heated them, added sliced pickled jalapeño peppers, and served them.
Loaded Pulled Pork Nachos Recipe
| 8oz (225g) | Schneider’s Pulled Pork |
| 4oz (120ml) | Chipotle BBQ Sauce |
| 8oz (225g) | Tortilla Chips |
| 1oz (30g) | Sliced Jalapenos |
| 1oz (30g) | Fire Roasted Corn |
| 1oz (30g) | Black Beans (drained and rinsed) |
| 1oz (30g) | Diced Tomatoes |
| 1oz (30g) | Diced Red Onion |
| 3.5oz (100g) | Shredded Monterey Jack Cheese |
| 3.5oz (100g) | Shredded Mozzarella Cheese |
| 1oz (30g) | Sliced Black Olives |
| 2oz (60ml) | Sour Cream |
| 2oz (60ml) | Pico De Gallo |
| 2oz (60ml) | Guach |
1
Heat up the pulled pork with 2oz of BBQ sauce and 2oz of water and simmer
2
On a lined tray place ½ the tortilla chips and spread out ½ of the jalapenos, corn, cheese, beans, tomatoes and onion with ½ the pulled pork.
3
Repeat with remaining tortilla chips and the other ½ of the ingredients and drizzle the remaining 2oz of BBQ sauce overtop
4
Baked until cheese is melted and serve with sour cream and pico de gallo.
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