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A MEZZETTA HOMEGATING PARTY PACK

NACHOS THREE WAYS
SOMETHING FOR EVERY FAN

Pita chips piled high with Greek toppings makes for a fun play on an everyday nacho.  Mezzetta peppers and kalamata olives add lots of color and flavor.  

Serve with hummus and Greek yogurt for dipping and you’re sure to score extra points with your guests with this recipe.

For a more traditional nacho, top tortilla chips with cheese, black beans, shredded chicken and jalapeños.

Finish with a dollop of guacamole, sour cream, and Everything Spread; sprinkle with green onion and you’ve got a party!

Not-cho typical nacho: crisped up thin pizza crust, cut into bite-sized pieces, topped with Italian sausage, hot cherry peppers and mozzarella.

Finish with diced tomato, fresh basil and chili flakes for a real crowd pleaser.

MOST VALUABLE PEPPER
YOUR STARTING LINEUP FOR FLAVOR

FOODIE HISTORY
THE ORIGINS OF THE NACHO

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It’s said that Nachos were invented in 1943 in the city of Piedras Negras, Coahuila, Mexico. A maître d'hôtel, Ignacio "Nacho" Anaya, invented a new snack with what little he had available in the kitchen: tortillas, cheese and jalapeños. Anaya cut the tortillas into triangles, fried them, added shredded cheddar cheese, quickly heated them, added sliced pickled jalapeño peppers.