The Superbowl is around the corner and whether or not you’re into sports, the Superbowl is a great excuse to make some fun snacks and host a little get-together. Especially because it is hosted in one of our favorite cities and Nikki’s home- San Francisco! This year, Nikki will be celebrating in the streets of San Francisco, Super Bowl City here we come! Jess will be working in the hospital, but will definitely whip up some of these savory treats to stash in the break room for her lunch break! ER Potluck anyone?
To kick off our “Super Snacks” series, we’re sharing two nacho recipes, suitable for everyone at your Super Bowl party. Jess shows you how to make potato nachos with a homemade vegan cheese sauce (yum!) and Nikki shares BBQ chicken nachos with a green-chile queso sauce.
Over the next week we’ll be getting you Super Bowl-ready by sharing a few of our favorite snack and appetizer recipes that have proven to be crowd pleasers for foodies following any diet. We’ve got your carnivore, vegan/vegetarian, GF and paleo friends covered here and with our flavor-packed upcoming snack recipes. Stay tuned!
Click the link below to find the recipes!
Potato Nachos with Homemade Cheese Sauce
For most foodies, it’s hard to peg just one “favorite food.” I usually cheat by saying my favorite food is potatoes. French fries, tater tots, baked potatoes, potato skins, potato salad…Love them all. I like to incorporate potatoes in unlikely places, like these potato nachos which use roasted potatoes as the base instead of chips. This gives the nachos an interesting texture and makes them more filling than traditional nachos. The great thing about using potatoes is that it makes this recipe gluten-free, as well. I’ve made these nachos quite a few times, sometimes using tater tots as the base instead of roasted potatoes. I typically use Heidi Ho Cheeze Sauce but I wanted to try to make my own from scratch this time around. This cheese sauce is gooey, has great cheesy flavor and it sneaks in some vegetables! You’ll likely have extra cheese sauce, feel free to halve the recipe. Or keep as is and you’ll have an extra side dish!
- About 2 pounds of potatoes, I used gold dutch, sliced or cut into wedges
- 1 cup soyrizo, my favorite is from Trader Joe’s
- 1/2 cup black beans
- Black olives, sliced
- Chopped green onions
- your favorite salsa
- olive oil for roasting potatoes
- hot sauce, cilantro or other garnishes
- 1 ripe avocado
- 1 tsp diced red onion
- 1 tsp diced jalapeno
- 1 tsp chopped cilantro
- 1 tsp diced tomato (I left these out-I hate tomatoes!)
- 1-2 tsps lime juice
- sprinkle of garlic powder (my secret ingredient!)
- sprinkle of salt
- sprinkle of pepper
Nacho Cheese Sauce (makes about 4 cups):
- 2 large carrots, sliced
- 1 russet potato, cubed
- 1 sweet potato, skin peeled off and cubed
- 6 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 2 teaspoons salt
- 5 tablespoons tapioca starch/flour (same thing)
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 3 tablespoons almond milk
Preheat oven to 400. Wash and slice your potatoes, toss them in olive oil and salt and lay in a single layer on a cookie sheet. Bake for 40 minutes-hour or until nicely browned, flipping once half way through.
While the potatoes are roasting make your guacamole and cheese sauce.
To make the cheese sauce, boil the chopped carrots and potatoes until tender, about 20 minutes. While the veggies are boiling I make the guacamole, by mashing and mixing all ingredients together.
Once the veggies are tender, remove from heat and allow them to sit in the water for 10 minutes more. Then, drain them and place in a food processor with all the other ingredients. Blend until completely smooth, scraping down the sides of the processor with a spatula occasionally. Add more almond milk as needed to thin the sauce; it should be pretty thick but still liquid. Add salt or spices as needed.
Pour the cheese sauce into a sauce pan and warm over medium/low heat, stirring continuously until the sauce becomes stretchy and has that classic nacho cheese texture, about 5 minutes.
In a medium pan, heat your soyrizo and black beans mixed until warm. I usually add a sprinkle of cayenne to add a kick!
Now assemble your nachos!
The base is the potatoes. Next I pour the cheese sauce on, then the guacamole, then the soyrizo/beans. Next I pour some salsa on and top with chopped green onions and black olives. Serve warm!
BBQ Chicken Nachos with Green Chile Queso Sauce
These nachos are full of flavor and spice, and the green chile quest drizzle totally makes it! These would be perfect any day (are nachos for dinner acceptable?) but I know they will be a huge hit at your Super Bowl party! They are an easy finger-food with tons of toppings in each bite. Time for kickoff!
- 2 cups shredded chicken breast meat (I used a rotisserie chicken for this)
- 2/3 cup BBQ sauce
- 12 oz. your favorite tortilla chips (1-2 bags depending on brand)
- 4 oz. shredded pepper jack cheese
- 4 oz. shredded sharp cheddar
- 1 can (15 oz.) black beans, rinsed
- 2 ears of corn, husks and kernels removed, sautéed
- 1 tablespoon olive oil
- 4 green onions, sliced
- 1 avocado, chopped
- 1 cup cherry tomatoes, halved
- 1 cup radishes, sliced
- 1/4 cup cilantro, torn into pieces
- 1/2 bag Crispy Onions (available in most grocery stores, OK to leave out if you can’t find them)
For the Green Chile Queso:
- 4 oz. can diced green chiles, mild
- 4 oz. shredded white cheddar cheese
- 1 tablespoon butter
- 1 tablespoon flour
- 1/3 cup half and half or milk
- salt and pepper to taste
- Preheat oven to 400 degrees F.
- Prep all the ingredients- chop, slice, and dice accordingly so you are ready to go!
- In a small bowl, combine the shredded chicken and BBQ sauce until the chicken is evenly coated.
- Spread tortilla chips evenly on a large baking sheet.
- Evenly distribute half of the pepper jack and sharp cheddar cheeses over the chips.
- Spread the rinsed black beans over the chips.
- Layer the chicken on top of the black beans and cheeses.
- Cover the nachos with the remaining pepper jack and sharp cheddar cheeses, bake for 10-15 minutes until cheese is melted and chips are crispy.
- Meanwhile, roast the corn in a sauté pan. Pour 1 tablespoon olive oil in the pan and heat over medium-high heat. Add the corn and stir until evenly cooked and browned. Remove from heat and set aside.
- Next, make the green chile sauce. In a small saucepan over medium heat, add the 1 tablespoon butter. Once melted, slowly whisk in the 1 tablespoon flour. Whisk for 1-2 minutes until the roux thickens. Once it’s golden, whisk in half and half. Cook for one minute until the sauce thickens again. Reduce the heat and add the green chiles and white cheddar. Stir to combine and keep over low heat (stirring occasionally) until ready to use. (Pictures step-by-step below)
- Once the nachos are out of the oven, layer the remaining toppings: corn, tomatoes, radishes, cilantro, and crispy onions.
- Drizzle the queso sauce over the nachos. Enjoy!
Green Chile Queso:
I used this brand of tortilla chips, Late July Jalapeño Lime (Buy these if you can, they are life-changing! Available at Whole Foods and Safeway). You will need two bags of chips if you use this brand.
These are the Crispy Onions that totally complete the nachos! They are available in the produce section of most grocery stores (I bought these at Safeway)- near the croutons and other salad toppings.