One of America’s Favorites – Nachos

September 9, 2019 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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Nachos with tortilla chips, melted cheese, olives, jalapeño peppers, sour cream, and salsa

Nachos is a Tex-Mex dish from northern Mexico that consists of heated tortilla chips or totopos covered with melted cheese (or a cheese-based sauce), often served as a snack or appetizer. More elaborate versions of the dish add other ingredients, and may be substantial enough to serve as a main dish. Ignacio “Nacho” Anaya is credited with creating the dish in 1943; the original nachos consisted of fried corn tortilla chips covered with melted cheese and sliced jalapeño peppers.

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.

When asked what the dish was called, he answered, “Nacho’s especiales”, after his own nickname. . As word of the dish traveled, the apostrophe was lost, and Nacho’s “specials” became “special nachos”.

Anaya went on to work at the Moderno Restaurant in Piedras Negras, which still uses the original recipe. He also opened his own restaurant, “Nacho’s Restaurant”, in Piedras Negras. Anaya’s original recipe was printed in the 1954 St. Anne’s Cookbook.

The popularity of the dish swiftly spread throughout Texas and the Southwest. The first known appearance of the word “nachos” in English dates to 1950, from the book A Taste of Texas. According to El Cholo Spanish Cafe history, waitress Carmen Rocha is credited with making nachos in San Antonio, Texas, before introducing the dish to Los Angeles at the cafe in 1959.

Nachos with cheese

A modified version of the dish, with cheese sauce and prepared tortilla chips, was marketed in 1976 by Frank Liberto, owner of Ricos Products, during Texas Rangers baseball games at Arlington Stadium in Arlington, Texas. This version became known as “ballpark nachos”. During the September 4, 1978 Monday Night Football game between the Baltimore Colts and Dallas Cowboys, sportscaster Howard Cosell enjoyed the name “nachos”, and made a point of mentioning the dish in his broadcasts over the following weeks, further popularizing it and introducing it to a whole new audience. Liberto died in 2017.

Ignacio Anaya died in 1975. In his honor, a bronze plaque was erected in Piedras Negras, and October 21 was declared the International Day of the Nacho. Anaya’s son, Ignacio Anaya, Jr., served as a judge at the annual nacho competition.

The nutritional breakdown and total calorie count for a serving of nachos typically depends on the type of nacho, type of cheese, and additional toppings (such as beef, jalapeños, etc.) that are included in the serving. Most typical corn tortilla chips contain about 15 calories per chip. Baked corn tortilla chips have about 6 calories per chip, making them a healthier alternative option to the usual fried chip. Mexican-style cheddar cheese contains about 110 calories per ounce. Adding an additional source of protein, such as chicken or beef, increases the calorie count by about 100 calories or so. All in all, a single serving of nachos can contain from 300–600 total calories.

A single serving of nachos also contains significant amounts of fat, sodium, and calcium. There are around 16 grams of fat, 816 mg of sodium, and 272 mg of calcium per serving of nachos. In other words, one serving contains 39% of the daily value for fat, 34% of the daily value for sodium, and 27% of the daily value for calcium.

Nachos with beef, beans and cheese

A variation consists of a quartered and fried tostada topped with a layer of refried beans and/or various meats and a layer of shredded cheese or nacho cheese, topped with habanero hot sauce.

Other variations include barbecue nachos (in which cheese is replaced with barbecue sauce) and poutine nachos (in which cheddar cheese is replaced with cheese curds and gravy). Although those variations use nontraditional ingredients, these versions are still classified as nachos.

Traditional nachos consist of the tortilla chips topped with cheese and jalapenos, as done by Anaya who created “nachos”. The modern form of nachos has several possible ingredients with the most common toppings being cheese, guacamole, salsa, sour cream, jalapenos, and sometimes lettuce. Lettuce is a less common topping, if added at all. The topping of the greatest quantity is often the cheese.

Nachos vary from the modern style served in restaurants to the quick and easy nachos sold at concession stands in stadiums. The nachos sold at concession stands consists of tortilla chips topped with pump-able cheese sauce. The cheese sauce comes in condensed form to which water or milk and pepper juice are added. What is contained in the condensed form itself is a trade secret. Another variation of nachos is “dessert nachos”. These vary widely, from cinnamon and sugar on pita chips to “s’more nachos” with marshmallow and chocolate on graham crackers, and typically refer to a dessert consisting of scattered toppings on some form of crispy base.

Nachos with an abundance of toppings are sometimes called “loaded nachos”, “super nachos”, or “epic nachos”. This type of dish is usually served as an appetizer at bars or restaurants in the United States and elsewhere. Typically, the tortilla chips are arranged on a platter, meat and refried bean toppings are then added, and the entire platter is smothered with shredded cheese. The platter is then put into a broiler or microwave to cause the cheese to melt. The platter is then covered with the cold toppings (shredded lettuce, tomatoes, salsa, jalapeños, etc.) and served immediately.

In Memphis, Tennessee, barbecue nachos are served in most barbecue restaurants, and also at sporting events. Generous portions of barbecued pork shoulder are placed atop tortilla chips, then covered with melted cheese or nacho cheese, barbecue sauce, and sliced jalapeño peppers.

Nachos using a processed cheese sauce

In Hawaii, kalua pork and pineapple nachos are served in many restaurants and bars. Generous portions of kalua pork and pineapple bits are placed atop tortilla chips, then covered with melted cheese or nacho cheese, and varied toppings.

A similar dish that involves tortilla chips and cheese is found in Tex-Mex restaurants. Small bowls of chili con queso and/or, more commonly, salsa, are served with baskets of warm tortilla chips as appetizers.

A form of processed cheese sauce mixed with peppers and other spices is often used in place of freshly shredded cheese in institutional or large-scale production settings, such as schools, movie theaters, sports venues, and convenience stores, or wherever using freshly grated cheese may be logistically prohibitive. Though originally formulated as a cheaper and more convenient source of cheese to top nachos, this dip has become popular enough in the U.S. that it is available in some Mexican-themed restaurants, and at major grocery stores, in both name-brand (Frito-Lay, Tostitos, and Taco Bell) and unbranded versions.

 

It’s Chili, Chowder, or Stew Saturday – Chicken Enchilada Soup

August 31, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Chicken Enchilada Soup. You’ll be using Chicken Breast, Black Beans, Cilantro, Mexican-Style Corn, Red Pepper, Fire-Roasted Diced Green Chiles, Ortega Taco Sauce, Shredded Cheddar Cheese, and Tortillia Chips. Start the Party! You can find this recipe at the CooksRecipes website along with all the other delicious and healthy recipe! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Enchilada Soup
This recipe combines chicken, black beans, cilantro, Mexican-style corn, red pepper and the mild, fire-roasted flavor of diced green chiles for a hearty soup. Topped with colorful red and blue tortilla chips and shredded cheese, this dish has a vibrant look and unique texture.

Recipe Ingredients:
2 tablespoons cornstarch
2 tablespoons water
1 (32-ounce) can chicken broth
2 cups chopped cooked chicken breast meat
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (11-ounce) can Mexican-style corn
1 (8-ounce) bottle ORTEGA Taco Sauce – Mild
1 cup chopped red bell pepper
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 tablespoons finely chopped fresh cilantro
Tortilla chips (red and blue), and/or shredded cheddar cheese for garnish

Cooking Directions:
1 – Combine cornstarch and water in small bowl.
2 – Stir together chicken broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chiles and cornstarch mixture in large saucepan; bring to a boil, stirring occasionally. Add cilantro. Garnish as desired.
Makes 8 servings.
https://www.cooksrecipes.com/soup/chicken_enchilada_soup_recipe.html

One of America’s Favorites – Tortilla Chips

April 29, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A plate of tortilla chips with salsa and guacamole

A tortilla chip is a snack food made from corn tortillas, which are cut into wedges and then fried—or baked (alternatively they may be discs pressed out of corn masa then fried or baked). Corn tortillas are made of corn, vegetable oil, salt and water. Although first mass-produced in Los Angeles in the late 1940s, tortilla chips were always considered to be a Mexican food, known as totopos and tostadas. Though usually made of yellow corn, they can also be made of white, blue, or red corn. Some manufacturers include many other ingredients including wheat, sugar, food coloring, and monosodium glutamate.

The triangle-shaped tortilla chip was popularized by Rebecca Webb Carranza in the 1940s as a way to make use of misshapen tortillas rejected from the automated tortilla manufacturing machine that she and her husband used at their Mexican delicatessen and tortilla factory in southwest Los Angeles. Carranza found that the discarded tortillas, cut into triangles and fried, were a popular snack, and she sold them for a dime a bag at the El Zarape Tortilla Factory. In 1994, Carranza received the Golden Tortilla award for her contribution to the Mexican food industry.

Tortilla chips are the quintessential and often complimentary appetizer in Tex-Mex and Mexican restaurants in the U.S. and elsewhere. Their popularity outside of California saw a steady rise in the late 1970s when they began to compete with corn chips, the dipping chip of choice during the first three-quarters of the 20th century. They are typically served with a dip, such as salsa, chile con queso, or guacamole. When not served with a dip, the chips are often seasoned with herbs and spices. Although they are now available worldwide, the United States is one of the main markets for tortilla chips. Commercial brand names for tortilla chips include Phileas Fogg snacks, Tostitos, Doritos, and Don Tacos (in Japan).

A more elaborate dish utilizing tortilla chips is nachos. First created circa 1943 by Ignacio “Nacho” Anaya, nachos are tortilla chips served with melted or shredded cheese, although often other toppings are added or substituted, such as meat, salsa (such as pico de gallo), refried beans, guacamole, sour cream, diced onions, olives, and pickled jalapeños. More elaborate nachos are often baked for a short period of time to warm the tortillas and melt shredded cheese.

A similar fried corn snack is the corn chip, which is not made from a tortilla, but from corn meal which has been processed into a particular shape, typically a small scoop. Fritos are an example of this. The principal difference between the corn in tortilla and corn chips is that the corn in a tortilla chip has undergone a process known as nixtamalization, which involves processing the raw corn with quicklime. Both tortilla and corn chips are referred to as “corn chips” in Australia and Oceania.

 

It’s Chili, Chowder, or Stew Saturday – Turkey Enchilada Soup

January 12, 2019 at 6:03 AM | Posted in It's Chili Soups or Stews Saturday, Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is – Turkey Enchilada Soup. It comes off the Jennie – O website and you’ll be using JENNIE-O® Extra Lean Ground Turkey Breast to make this delicious and healthy dish! Add in Spices and and an array of Vegetables, you are set! As I said you can find this recipe on the Jennie – O website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Enchilada Soup

Love soup? Love enchiladas? This easy-to-follow recipe is the best of both worlds. Hearty brown rice, diced tomatoes and ultra-savory chipotle queso push this low-fat Mexican soup into the flavor stratosphere.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup finely chopped sweet onion
1 tablespoon minced fresh garlic
1 tablespoon salt-free Mexican or southwest seasoning
1¼ cups uncooked instant brown rice
6 cups low-sodium chicken broth
2 cups mild red enchilada sauce
1 (14.5-ounce) can no salt-added diced tomatoes in juice
½ cup plus 2 tablespoons all natural* chipotle queso (salsa con queso will work as a second option)
1 ½ cups 50% less-sodium black beans
6 lime wedges
6 teaspoons finely chopped fresh cilantro
24 baked tortilla chips

DIRECTIONS
1) Lightly mist a non-stick saucepan with cooking spray. Add turkey, onion, garlic and seasoning. Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.
2) Add rice, chicken broth, enchilada sauce and diced tomatoes. Turn heat to high, cover and bring to boil. When soup reaches boiling, reduce heat to medium-low. Simmer 20 minutes, or until the rice is cooked. Stir in chipotle queso. Continue cooking 20 minutes, uncovered, or until soup begins to thicken slightly.
3) Stir in black beans and continue cooking until they are warmed through. Divide the soup among 6 serving bowls. Squeeze juice of lime wedges over each bowl, then top with cilantro. Break tortilla chips over each bowl.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 450
Protein 35g
Carbohydrates 63g
Fiber 11g
Sugars 7g
Fat 11g
Cholesterol 40mg
Sodium 880mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/465-turkey-enchilada-soup

Classic Skyline Chili Dip – Party Size

September 26, 2018 at 11:05 AM | Posted in Skyline Chili | 7 Comments
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With Football and the Fall weather here it’s time for some Classic Skyline Chili Dip – Party Size. Serve it with your favorite Chips or Crackers. Enjoy!

Classic Skyline Chili Dip – Party Size

What you need:

Classic Skyline Chili Dip – Party Size

9 x 13 Oven/Microwave Safe Pan

12 ounces of cream cheese softened to room temp
13 to 15 ounces of Skyline Chili
1 quart microwave safe bowl
12 ounces of Skyline Shredded Cheddar Cheese
Your favorite tortilla or corn chips

How to prepare:
1 – Preheat oven to 375 degrees
2 – Spread 12 ounces of cream cheese in an even layer into your pan
3 – Heat 13 to 15 ounces of Skyline Chili in covered 1 quart microwave safe bowl on high for 2 minutes
4 – Pour heated chili evenly over the cream cheese layer
5 – Place pan in preheated (375 degrees) oven for 10 minutes
6 – Remove from oven and top evenly with 12 ounces of Skyline Shredded Cheddar Cheese
7 – Let stand for 5 minutes
8 – Dig in! Scoop the Skyline Dip with your favorite tortilla or corn chip

http://www.skylinechili.com/index.php

http://www.skylinechili.com/promotions.php

Turkey and Salsa Dip

September 15, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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It’s almost game time and you want a snack to have during the game! How about some Turkey and Salsa Dip! Delicious and healthy Dip, perfect for your Tortilla Chips! Made using JENNIE-O® Lean Taco Seasoned Ground Turkey, which also makes some delicious Tacos or Burritos. You can make these in 15 minutes or less and its 340 calories and 27 net carbs. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. So Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey and Salsa Dip
This hearty dip is sure to win over any game day crowd. Featuring lean protein, salsa and cheese, it’s ready in 15 minutes flat. Serve it with tortilla chips at your next party.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
½ cup chopped green onion
1 (15.5-ounce) jar salsa
1 cup light sour cream
1 cup shredded Cheddar cheese
¼ cup chopped ripe olives
8 ounces tortilla chips

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer.
2) Add turkey to 2-quart casserole. Sprinkle half green onions over turkey and top with salsa. Spread sour cream over salsa and sprinkle cheese over top.
3)Garnish with remaining green onions and olives. Serve with tortilla chips.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 340
Protein 16g
Carbohydrates 29g
Fiber 2g
Sugars 3g
Fat 17g
Cholesterol 65mg
Sodium 980mg
Saturated Fat 7g
https://www.jennieo.com/recipes/32-turkey-and-salsa-dip

“Meatless Monday” Recipe of the Week – Tex-Mex Chili Cheese Supreme

September 3, 2018 at 5:01 AM | Posted in CooksRecipes | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Tex-Mex Chili Cheese Supreme. Another one of those Meatless Dishes that makes you say, who needs the Meat! Made with Green Peppers, Kidney beans, Tomatoes, Green Chilies, Ricotta Cheese, and more! You can find this recipe at the CooksRecipes website (https://www.cooksrecipes.com/index.html) At the Cooks site you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. Be sure to check it out soon! Enjoy and Eat Healthy in 2018!

Tex-Mex Chili Cheese Supreme
This great tasting Tex-Mex chili cheese casserole is sure to win approval and ‘keeper status’ by family and friends.

Recipe Ingredients:
2 tablespoons vegetable oil
1 medium green pepper, seeded and chopped
1 clove garlic, minced
1 (15.5-ounce) can kidney beans, drained
1 (16-ounce) can tomatoes, with juice, coarsely chopped
1 (15-ounce) can tomato sauce
1 tablespoon chili powder, or to taste
1 (15-ounce) carton Wisconsin ricotta cheese
2 cups shredded Wisconsin Monterey Jack cheese
1 (4-ounce) can diced green chiles
1 bunch green onions, finely chopped
3 large eggs, beaten
1 (8-ounce) bag tortilla chips
2 cups (8 ounces) shredded Sharp Wisconsin cheddar cheese

Cooking Directions:
1 – Heat oil in skillet over medium high heat. Sauté green pepper and garlic until tender. Add kidney beans. Set aside.
2 – In saucepan, combine tomatoes, tomato sauce and chili powder. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes.
3 – Add to kidney bean mixture. Combine ricotta and Monterey Jack cheeses, chiles, onions and eggs.
4 – Spread 1/4 of cheese mixture evenly in greased 13x9x2 inch glass baking dish. Arrange 1/4 of chips over cheese. Spread 1/4 of tomato mixture over chips. Repeat layer 3 more times.
5 – Cover with aluminum foil and bake at 325°F (160°C) for 30 to 40 minutes.
6 – Remove foil and top with cheddar cheese and bake 10 to 15 minutes more.
7 – Let stand 5 minutes before serving.

Makes 8 to 10 servings.
https://www.cooksrecipes.com/mless/tex-mex_chili_cheese_supreme_recipe.html

Soup Special of the Day – Fiesta Pork Soup

July 15, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Fiesta Pork Soup. Ground Pork, Spices, Fiesta Nacho Cheese Soup and Tortilla Chips are all used to help make this week’s Dish! The recipe comes from the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Fiesta Pork Soup
Younger cooks can help fix this with some supervision. Or have teen cooks fix this for a quick and tasty family dinner.

Recipe Ingredients:
1 pound lean ground pork
1 (14.5-ounce) can chicken broth
1 (8-ounce) jar picante sauce
1/8 teaspoon ground cumin
1/8 teaspoon ground pepper
1 (11-ounce) can condensed fiesta nacho cheese soup
1 cup small round tortilla chips
1/4 cup sour cream

Cooking Directions:
In medium saucepan, cook and stir pork until browned. Drain.
Add chicken broth, picante sauce, cumin and pepper; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Stir in cheese soup; simmer until heated through. Do not boil.
Pour into serving bowls; garnish with tortillas chips and sour cream.

Makes 5 servings.
https://www.cooksrecipes.com/soup/fiesta_pork_soup_recipe.html

Michigan Turkey Coney Dog

June 15, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got another delicious Jennie – O Turkey Frank recipe to pass along, Michigan Turkey Coney Dog. This one uses the JENNIE-O® Jumbo Turkey Franks with topping of HORMEL® Turkey Chili, Green Onion, Shredded Cheddar Cheese, and Crushed Tortilla Chips. A Coney with a twist! You can find this recipe or get info on the JENNIE-O® Jumbo Turkey Franks all at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

 

Michigan Turkey Coney Dog
If you’ve ever driven through Michigan, you’ll notice the people who live there love a good Coney. This recipe replicates an authentic Coney with turkey franks, HORMEL® turkey chili and cheddar cheese. It’s a backyard grilling crowd pleaser no matter where you are on the map!

INGREDIENTS
8 JENNIE-O® Jumbo Turkey Franks
8 hot dog buns
1 (15-ounce) can HORMEL® turkey chili, heated according to package directions
½ cup chopped green onion
1 cup shredded Cheddar cheese
crushed tortilla chips, if desired

DIRECTIONS
1) Cook turkey franks. Place turkey frank in each bun. Top with chili, onion and cheese.
2) Garnish with crushed tortilla chips, if desired.

 

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 13g
Carbohydrates 27g
Fiber 5g
Sugars 4g
Fat 10g
Cholesterol 40mg
Sodium 610mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/703-michigan-turkey-coney-dog

One of America’s Favorites – Chips and Dip

February 19, 2018 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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Chips and dip – crab dip and potato chips

Chips and dip are a food of chips or crisps served with dips. Chips used include potato chips, tortilla chips, corn chips, bean chips, vegetable chips, pita chips, plantain chips and others. Crackers are also sometimes used, as are crudités, which are whole or sliced raw vegetables. Various types of dips are used to accompany various types of chips.

Chips and dip gained significant popularity in the United States during the 1950s, in part due to a Lipton advertising campaign for their French onion dip recipe, sometimes referred to as “California dip”. Specialized trays and serving dishes designed to hold both chips and dip were created during this time. Chips and dip are frequently served during the Super Bowl American football game in the United States. National Chip and Dip Day occurs annually in the U.S. on March 23.

 

 

 

The popularity of chips and dip significantly increased in the United States during the 1950s, beginning circa 1954, due to changes in styles of entertaining in the suburbs and also due to a Lipton advertising campaign based upon using Lipton’s instant dehydrated onion soup mix to prepare dip. The advertising campaign occurred on television and in supermarket display advertising, and promoted mixing the soup mix with sour cream or cream cheese to create a dip, to be served with potato chips or crudités. This dip began to be called California Dip. The advertising campaign realized significant success, and new, similar dip products were quickly developed thereafter. During this time, unique platters designed for chips and dip service were created that allowed for the containment of several types of chips, and service variations were devised that included serving the dip in a bread bowl or hollowed-out fruit.

Chips and dip are a popular food during the annual Super Bowl game in the United States. Eighty-five percent of Americans eat potato chips.

 

 

A bowl of chile con queso served with tortilla chips as an appetizer

Chips and salsa, typically served using tortilla or corn chips, is a common type of chips and dip dish that gained significant popularity in the United States in the late 1980s. Chips and guacamole, also typically served with corn-based chips is another type, as well as chips and bean dip. Seven-layer dip and tortilla chips is another corn-based chip combination, as is chile con queso, an appetizer or side dish of melted cheese and chili pepper typically served in Tex-Mex restaurants as a sauce for nachos.

 

 

Double-dipping involves taking a bite of a chip and then re-dipping it into a dip, which some people disapprove, while others are indifferent. Double-dipping transfers bacteria from a person’s mouth into a dip, which can then be transferred to other consumer’s mouths.

The behavior of double-dipping involves consuming chips and dip, taking a bite of the chip, and then re-dipping it into a dip. In March 2013, Tostitos, a U.S. brand of tortilla chips and dips, hired the Ketchum communications agency to perform a survey concerning double dipping that polled over 1,000 Americans. The survey found that 46% of male participants double-dip at a party, compared to 32% of females. 54% stated that they would not consume dip after seeing another person double-dip, and 22% stated that they did not care. 25% stated that they would verbally object to a person caught double-dipping.

A study performed by the Department of Food Science and Human Nutrition at Clemson University found that three to six instances of double-dipping “would transfer about 10,000 bacteria from the eater’s mouth to the remaining dip,” which corresponds with “about 50-100 bacteria from one mouth to another, in every bite.” The study concluded with the recommendation that double-dipping should be curtailed, along with tips to prevent it from occurring.

A segment on MythBusters in 2009 tested how much bacteria is transferred during the process of double-dipping, finding that there is a transfer but that it “adds only a few more microbes”.

 

 

Tortilla chips and several salsas

National Chip and Dip Day occurs in the United States annually on March 23. Tostitos-brand tortilla chips, a major U.S. brand, observed the day in 2015 by providing coupons for free dip for interested customers named “Chip”.

 

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