This year’s Superbowl may not feel like it usually does, but that’s no reason to not go for it with super bowl snacks, in fact if anything it’s MORE of a reason! As always with my recipes if you don’t like an ingredient switch it out! I really love our Gastrono-me house beef chilli dolloped onto these nachos, or if you’re a refried bean freak – go on add ‘em! I like to use a lipped sheet pan for our family nachos, it allows everyone to get a good angle to grab, and nice and easy for warming in the oven.
Super Bowl NachosCourse: Starter, SnacksDifficulty: Easy
200g plain Tortilla chips
A bag of shredded mozzarella and cheddar
A handful of drained sweetcorn
A handful of drained black beans
Salsa (the jar variety)
Pico de Gallo (see recipe below)
A handful of Jalapenos
A handful of stoned sliced black olives
Crumbled feta cheese, this is a great substitute for Mexican Cotija cheese
2 x spring onions sliced
A pot of sour cream
- Pico De Gallo Recipe
2 tomatoes flesh removed and diced
1 green chill diced, I like the seeds in for heat, but you can remove if wished
1 red onion diced
A small handful of fresh coriander chopped
A sprinkling of chilli flakes
1-2 clove of garlic chopped
Juice of 1 lime
A splash of olive oil
Combine all ingredients together and chill until needed.
- Preheat the oven to 175c/350f.
- Get all your ingredients lined up, this makes for easy layering and makes sure that you don’t leave anything out!
- Tip a first layer of chips into the tin, then start layering the shredded mozzarella and cheddar, the black beans, olives, jalapenos, sweetcorn, salsa, Pico de Gallo and guacamole.
- Then add another layer of chips on top and repeat with the same ingredients, but this time finishing with a sprinkling of the crumbled feta.
- Pop in the oven for 6-8 minutes to allow the cheese to melt.
- To finish, top with the diced avocado, chopped spring onions, more coriander if desired and dollop over the all-important sour cream.
- As always with my recipes if you don’t like an ingredient switch it out!