Epi's 50-Ingredient Super Bowl Nachos
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
68
Spice
61
Sweetness
60
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
450 g
Bacon (sliced)1 tsp
Paprika2 tbsps
Chives (sliced)170 g
Pepperoni (sliced)170 g
Canadian Bacon (cubed)1 tsp
Garlic Powder1 tsp
Oregano (dried)2 tbsps
Basil Leaves (torn)1 small
Red Onion (thinly sliced)Directions:
1
Preheat oven to 400°F
2
Plan to create 5 sections of nacho flavors, each section with 3 layers of ingredients
3
Spread one-third of the chips in an even layer on foil-lined baking sheet, then follow the directions to build each section
4
Once all sections are assembled, bake until cheese is melted and ingredients are hot, 8–10 minutes
5
Then finish with fresh toppings
6
Preheat oven to 400°F
7
Plan to create 5 sections of nacho flavors, each section with 3 layers of ingredients
8
Spread one-third of the chips in an even layer on foil-lined baking sheet, then follow the directions to build each section
9
Once all sections are assembled, bake until cheese is melted and ingredients are hot, 8–10 minutes
10
Then finish with fresh toppings
11
For the Spinach-Artichoke Dip Nachos: Working in the first section, spread one-third of the spinach dip over chips with a spoon
12
Top with one-third of the onions, artichoke hearts, Fontina, and Parmesan
13
Repeat with 2 more layers of chips and ingredients
14
After baking, top with sliced tomatoes
15
Working in the first section, spread one-third of the spinach dip over chips with a spoon
16
Top with one-third of the onions, artichoke hearts, Fontina, and Parmesan
17
Repeat with 2 more layers of chips and ingredients
18
After baking, top with sliced tomatoes
19
For the Loaded Potato Skin Nachos: Cook bacon in a large skillet over medium heat, working in batches if necessary, until crisp, about 10 minutes
20
Transfer to a paper-towel lined plate
21
Crumble bacon once cooled
22
Pour fat from skillet into a heatproof bowl, leaving burned bits in skillet
23
Wipe out skillet and return bacon fat to skillet
24
Peel potatoes in long, thin strips, reserving potato skins
25
Heat skillet with fat over medium-high and fry potato skins, turning, until golden brown, 4–6 minutes
26
Transfer skins to another paper towel-lined plate, reserving fat in skillet; season skins with salt
27
Cut potato flesh into 1/2" cubes
28
Heat skillet with fat over medium and add potatoes
29
Season with salt and pepper and cook, stirring occasionally, until potatoes are golden brown and cooked through, 8–12 minutes
30
Transfer to another paper towel-lined plate
31
Working in the second section, top tortilla chips with one-third of the potato chips, cubed potatoes, bacon, cheddar, Monterey Jack, 3/4 cup sour cream, scallions, and paprika
32
Repeat with 2 more layers of chips and ingredients
33
After baking, top with additional sour cream, fried potato skin strips, chives, avocado, and pepper
34
Cook bacon in a large skillet over medium heat, working in batches if necessary, until crisp, about 10 minutes
35
Transfer to a paper-towel lined plate
36
Crumble bacon once cooled
37
Pour fat from skillet into a heatproof bowl, leaving burned bits in skillet
38
Wipe out skillet and return bacon fat to skillet
39
Peel potatoes in long, thin strips, reserving potato skins
40
Heat skillet with fat over medium-high and fry potato skins, turning, until golden brown, 4–6 minutes
41
Transfer skins to another paper towel-lined plate, reserving fat in skillet; season skins with salt
42
Cut potato flesh into 1/2" cubes
43
Heat skillet with fat over medium and add potatoes
44
Season with salt and pepper and cook, stirring occasionally, until potatoes are golden brown and cooked through, 8–12 minutes
45
Transfer to another paper towel-lined plate
46
Working in the second section, top tortilla chips with one-third of the potato chips, cubed potatoes, bacon, cheddar, Monterey Jack, 3/4 cup sour cream, scallions, and paprika
47
Repeat with 2 more layers of chips and ingredients
48
After baking, top with additional sour cream, fried potato skin strips, chives, avocado, and pepper
49
For the Baby Back Rib Nachos: Toss pork in 1/2 cup barbecue sauce in a large bowl
50
Working in the third section, top tortilla chips with one-third of the pork, mozzarella, and jalapeños
51
Repeat with 2 more layers of chips and ingredients
52
After baking, drizzle with additional barbecue sauce and top with slaw, white onion, and cilantro
53
Toss pork in 1/2 cup barbecue sauce in a large bowl
54
Working in the third section, top tortilla chips with one-third of the pork, mozzarella, and jalapeños
55
Repeat with 2 more layers of chips and ingredients
56
After baking, drizzle with additional barbecue sauce and top with slaw, white onion, and cilantro
57
For the Meat Lover's Pizza Nachos: Working in the fourth section, drizzle tortilla chips with one-third of the marinara sauce, then top with one-third of the pepperoni, Canadian bacon, sausage, bell peppers, mozzarella, and Pecorino
58
Repeat with 2 more layers of chips and ingredients
59
After baking, top with olives, red pepper flakes, garlic powder, oregano, and basil
60
Working in the fourth section, drizzle tortilla chips with one-third of the marinara sauce, then top with one-third of the pepperoni, Canadian bacon, sausage, bell peppers, mozzarella, and Pecorino
61
Repeat with 2 more layers of chips and ingredients
62
After baking, top with olives, red pepper flakes, garlic powder, oregano, and basil
63
For the Buffalo Chicken Nachos: Toss chicken in 1/2 cup buffalo wing sauce in a large bowl
64
Working in the fifth section, top tortilla chips with one-third of the chicken, Colby cheese, blue cheese, and red onion
65
Repeat with 2 more layers of chips and ingredients
66
After baking, drizzle with additional wing sauce and top with celery stalks, leaves, and pepperoncini peppers
67
Toss chicken in 1/2 cup buffalo wing sauce in a large bowl
68
Working in the fifth section, top tortilla chips with one-third of the chicken, Colby cheese, blue cheese, and red onion
69
Repeat with 2 more layers of chips and ingredients
70
After baking, drizzle with additional wing sauce and top with celery stalks, leaves, and pepperoncini peppers
71
To serve: While nachos bake, heat queso dip until hot in microwave or in a heatproof bowl set over a pot of barely simmering water
72
Place tostada bowl in the center of the baked nachos and fill with queso dip
73
Serve immediately
74
While nachos bake, heat queso dip until hot in microwave or in a heatproof bowl set over a pot of barely simmering water
75
Place tostada bowl in the center of the baked nachos and fill with queso dip
76
Serve immediately