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.

Featured Recipes

 

Try these delicious recipes for your next family dinner, dinner party or restaurant.

Summertime Shrimp Tacos

Penne Alla Vodka

Fast + Easy BBQ Ribs

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