3 sassy Super Bowl nacho recipes - New York News

3 sassy Super Bowl nacho recipes

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(WJBK) -

Hosting a Super Bowl party this weekend? Why not serve up these three versions of nachos courtesy of Chef Kelli Lewtown from 2 Unique Caterers and Event Planner.

Chef Kelli's Buffalo Chicken Super Bowl Nachos


· 3 tablespoon whole unsalted butter
· 2 cups cooked shredded chicken meat (breast and thigh or just breast)
· 1 small onion, diced
· ½ cup Franks Hot Sauce
· ½ tsp sea salt
· 1 tsp. cumin
· 1 can pinto beans or beans of your choice
· ¾  cup Monetary Jack cheese
· ½ cup crumbled blue cheese
· 12 ounces tortilla chips
· 2 plum tomatoes, chopped
· 2 green onions, thinly sliced
· 2 tablespoons pickled jalapeño pepper slices, chopped
· 1/3 cup chopped fresh cilantro


1. Preheat the oven to 350°F. Heat butter in a large skillet over medium-high heat. Add onions and simmer for a couple minutes then add pulled chicken and hot sauce.

2. Reduce heat to medium low and simmer chicken for 10 minutes, stirring occasionally.  

3. Add sea salt and cumin. Simmer until the liquid has been reduced to a thick sauce that coats the chicken.

4. Line a large rimmed baking sheet with parchment paper and scatter tortilla chips in an even layer.

5. Combine tomatoes, green onions and jalapeños in a small bowl. Using a spoon, top chips with chicken, beans and the tomato mixture. Top with cheese and bake for 12 to 15 minutes, until cheese is melted. Top with cilantro and serve immediately.

Chef Kelli's Shrimp and Artichoke Nacho's


· 3 cups cooked rock shrimp
· 1 ½ cups artichokes
· 1/3 cup mayo
· 3/4 cup shredded Parmesan cheese
· 1 red pepper, diced small
· 2 cups Queso Fresco
· 1 cup corn (frozen)
· 4 green onions, thinly sliced
· 1 cup white northern beans (canned and drained
· ½ cup diced tomatoes
· 12 oz. blue corn tortilla chips


1. Mix artichokes, cooked shrimp, diced red pepper, corn & northern beans

2. Mix Parmesan, Queso Fresco

3. Spread chips on baking sheet

4. Sprinkle ½ of the cheese over chips, and then sprinkle ¾ of the shrimp mixture.

5. Top with remaining cheese and bake in oven for 8-10 minutes until melted. Switch to broiler and brown cheese for 2-3 minutes.  Sprinkle remaining shrimp mixture as garnish then top with green onions and diced tomatoes.

6. Serve with sour cream and salsa

Whole Foods Market Black & Blue Veggie Nacho with Fire Roasted Tomatoes

· 1 (10-ounce) bag blue corn tortilla chips
· 2 tablespoons olive oil
· 1 1/2 cup cooked black beans, drained
· 1 (14.5-ounce) can fire roasted diced tomatoes with green chilies
· 1 small onion, finely chopped
· 1 1/2 cup shredded Monterey Jack cheese
· Sour cream (optional)


Preheat broiler. Spread out chips on a large baking sheet. In a small bowl, mash beans with olive oil a few times until combined, then drop the mixture in small dollops over the chips. Scatter tomatoes over chips and top with onions and cheese. Broil until cheese is melted and bubbly. (Watch closely to make sure the chips don't burn.) Transfer to a platter and serve with sour cream on the side.

Nutritional Info:

PER SERVING: 360 calories (150 from fat), 16g total fat, 6g saturated fat, 30mg cholesterol, 780mg sodium, 47g carbohydrate (7g dietary fiber, 5g sugar), 14g protein

Whole Foods Market Black Eyed Pea Nachos

· 2 teaspoons expeller-pressed canola oil
· 1/2 red onion, diced
· 3 cloves garlic, finely chopped
· 1/2 (16-ounce) bag frozen 365 Everyday Value ® Black-Eyed Peas, prepared according to package directions (1 1/2 cups)
· 1/4 teaspoon sea salt
· 4 ounces (about 5 cups) tortilla chips
· 1 cup shredded Monterey Jack cheese
· 1/2 cup chopped cilantro
· 1/2 lime
· Sriracha sauce to taste


Preheat oven to 450°F. In a medium skillet, heat canola oil over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is softened, about 5 minutes. Stir in peas and salt and cook 1 more minute.

Spread chips over the bottom of a 9- x 13-inch baking dish and spoon pea mixture over the top. Sprinkle with cheese and bake just until cheese melts and the nachos are very hot, 8 to 10 minutes. Sprinkle with cilantro and squeeze lime over the top of the nachos. Squirt Sriracha sauce over the top (careful, it's very spicy!) and serve warm.

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