Three new Tremendous Bowl Nacho recipes for each fan

What’s the worst thing about nachos? Bare chips that are buried under a pile of other chips and never touch a topping. That’s why we make nachos on a sheet pan. Spreading it in a single layer ensures maximum coverage, similar to what the Bucs D Travis Kelce would like to do. Here are three fresh, tasty nacho recipes whether you’re looking for Brady, Mahomes, or just a good game.

Rooting for: Chiefs

Big red nachos
In Kansas City, Patrick Mahomes and Andy Reid’s connection is the second most important between pork and the city’s sweet, rusty barbecue sauce. Whether you smoke your own or buy your favorite brand, the pulled pork that covers these stacked, cheeky nachos brings flavor, moisture, and strength.

Ingredients:
1 large bag of tortilla chips
1 can of chilled beans
½ cup of sour cream
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon of allspice
Press kosher salt
2 cups of barbecue pulled pork prepared
6 ounces Monterey Jack cheese, crushed
6 ounces Oaxaca cheese, shredded
2 medium-ripe or red heirloom tomatoes, pitted and diced
Quick pickled red onions (recipe follows)
French fried onions
Fresh coriander
Lime wedges

Preparation:
Preheat the oven to 400 ° F. Combine the beans, sour cream, seasonings, and salt in a saucepan and heat over medium heat until smooth and well blended. Arrange the tortilla chips in an overlapping layer on a sheet pan and spread the chilled beans and pulled pork evenly over them. Cover with the cheese and bake the nachos until the cheese has melted and bubbly for 15 to 20 minutes. Take out of the oven and garnish with pickled and fried onions, tomatoes and coriander. Serve with lime wedges.

Quick pickled red onions:
1 cup of white wine vinegar
1 cup of water
¼ cup granulated sugar
2 tbsp kosher salt
1 red onion, thinly shaved

Bring the vinegar and water to the boil and add the salt and sugar while stirring to dissolve. Let the brine cool down a little and put it in a quarter-sized glass with the onions. Cover it and chill in the fridge until it is lightly inlaid (they will turn soft and pink), about 1 hour.

Rooting for: Bucs

Nachos number 12
You don’t come to the Super Bowl after the Super Bowl without staying in shape. Be like the timeless Tom B. and make these plant-based, dairy-free nachos healthy enough to allow in a few extra almonds for dessert.

Ingredients:
1 large bag of tortilla chips
2 poblano peppers
2 cubanelle peppers
1 peeled ear
Extra virgin olive oil
Kosher salt
2 cups of boiled and drained black beans
1 cup of cooked and drained pinto beans
1 head of Tuscan kale, leaves peeled off from steam and chopped
1 cup of guacamole prepared
½ cup Chipotle Coconut Crema (recipe follows)
Fresh coriander
Lime wedges

Preparation:
Preheat the oven to 450 ° F. Toss the peppers with olive oil and salt and saute them in the oven for about 15 minutes until they are completely charred. Halfway through the cooking process, oil and salt the corn and add to the pan with the peppers. Remove the peppers and corn. When they’re cool enough, cut the peppers into thin strips and shave the corn off the cob.

Lower the heat to 400 ° F. Arrange the tortilla chips in an overlapping layer on a sheet pan and distribute the beans evenly on top, followed by the roasted peppers and corn. Rub the kale with oil and salt and spread over it.

Bake for 15 minutes to warm the nachos through. Take out of the oven and garnish with guacamole, crema and coriander. Serve with lime wedges.

Chipotle Coconut Crema:
1 cup of coconut sour cream
2 chipotles in Adobo
1 teaspoon cumin
Juice ½ lime
Press kosher salt

Puree the ingredients in a blender until smooth.

Rooting for: Just a good game

Barbacoa halftime nachos
No skin in the game? These nachos are ideal for a football fan who is more obsessed with food than scores. The juicy, slow-cooked barbacoa – our recipe comes from the Meroma restaurant in Mexico City – takes some time, but the payout is worth it.

Ingredients:
1 large bag of tortilla chips
3 cups cooked and drained barbacoa
2 cups of cooked and drained chickpeas
1 cup of pickled spicy oregano carrots (recipe follows)
½ cup pomegranate seeds
6 ounces cream cheese, crumbled
1 small white onion, finely diced
Fresh coriander
Fresh oregano
Lime wedges

Lamb tacos with Meromas Barbacoa. Chelsea Kyle

Preparation:
Heat the oven to 400 ° F. Arrange the tortilla chips in an overlapping layer on a sheet pan and distribute them evenly over the top in the order: barbacoa, chickpeas and carrots. Bake for 15 minutes to warm the nachos through. Take out of the oven and garnish with pomegranate seeds, queso fresco, onions, coriander and oregano. Serve with lime wedges.

Spicy pickled carrots of oregano::
1 cup of white wine vinegar
1 cup of water
¼ cup granulated sugar
2 tbsp kosher salt
1 large bunch of carrots, peeled and cut diagonally into ¼-inch pieces
1 tbsp dried oregano (Mexican if you can find it)
1 stick of cinnamon (Mexican if you can find it), toasted
½ Habanero Chile

Bring the vinegar and water to the boil and add the salt and sugar while stirring to dissolve. Let the brine cool down a bit, then pour it into a quarter-sized glass with the carrots, oregano, cinnamon, and habanero. Cover and chill in the refrigerator for 2 to 3 days.

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