November 6th was National Nachos Day. Apologies for missing it by a few days. But what the heck, let’s talk about nachos anyway, since they’re SO good, so much fun to eat, and so popular. This is another good reason for a November celebration!

First of all, here are 5 fun nachos facts to know and tell at the dinner table:

1. Nachos were invented near the Amercian/Mexican border in Piedras Negras, Mexico.
2. The term “Nacho” is a common nickname for Ignacio.
3. They were invented in 1943 by Ignacio “Nacho” Anaya.
4. Nachos as we know them aren’t Mexican food, they’re Tex-Mex.
5. The first known appearance of the word “nachos” in English dates to 1949, from the book A Taste of Texas.

We’re not sure what the best thing is about nachos—the gooey, cheesiness factor or the fact that you eat them with your hands. Either way, there is a nacho variety out there for everyone, and maybe one of the following inventive toppings will become your new go-to.

So that said, here are some nacho-topper ideas that maybe you’ve never thought of. I found these on the wonderful site, www.tasteofhome.com. Can’t thank these folks enough for sharing their brilliance. Since it’s so close to the holidays, why not do something a little extra special this month and give one of these suggestions a try?

Shrimp and Avocado. Just top with grilled shrimp, doused in lime juice and some chipotle chili powder. Add grated Monterey Jack, sliced avocado, some seeded and sliced jalapenos and queso fresco to top it off.

BBQ Chicken and Pineapple. Why stay on the narrow road of only Mexican flavors? Grab some inspiration from Hawaii, for instance. Grilled pineapple has a sweet, smoky flavor, perfect to top salty tortilla chips. Add your favorite barbeque-sauce-slathered shredded chicken and some cheese Monterey Jack cheese.

Eggs and Bacon. Top your favorite tortilla chips with eggs (any way you take them) and chopped veggies. Finish with fresh zucchini pico de gallo, shredded cheddar and, of course, oodles of bacon. I’m thinking this dish would be perfect for a brunch.

All the Veggies. A surefire way to get your folks to eat their veggies is to slather them in melted cheese. This veggie nacho version calls for topping your nachos with the less traditional veggie options—broccoli and cauliflower to start—but you can add on to that. There’s no reason you can’t add zucchini, bell peppers, spinach, shredded carrots or artichoke hearts.

Cilantro Pesto. For those who love this flavorful herb and want even more of its flavor on their nachos, consider whipping up this cilantro pesto and using it as a nacho topper. Then, go wild—chicken, shrimp, ground turkey, or just some cheese and chopped peppers would be a great addition. The Taste of Home folks admit there’s cheese in the pesto, and they’ll understand if you add even more. I’ll close with their recipe and thank them once again for their generosity!

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