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Epi's 50-Ingredient Super Bowl Nachos

4.5

(17)

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照片of massive tray of nachos for our epic 50 ingredient nachos recipe which has different zones with different toppings.
照片by Chelsea Kyle, Food Styling by Rhoda Boone

Our epic 50-ingredient nachos combine everyone's favorite Super Bowl flavors all in one show-stopping dish. Make all five kinds of nachos or just choose your favorites; either way, you've got a winner.

Ingredients

20-30 servings

6 (9-ounce) bags restaurant-style tortilla chips

For the Spinach-Artichoke Dip Nachos:

2 cups store-bought or homemadespinach dip, warmed
1 large yellow onion, thinly sliced, caramelized
12 ounces marinated artichoke hearts, drained, coarsely chopped (about 2 cups)
10 ounces grated Fontina cheese (about 4 cups)
1 1/2 ounces finely grated Parmesan (about 1/2 cup)
3/4 cup cherry tomatoes, quartered

For the Loaded Potato Skin Nachos:

1 pound sliced bacon
2 large russet potatoes (about 1 1/2 pounds)
Kosher salt
Freshly ground black pepper
3 cups ridged potato chips (about 3 ounces)
8 ounces grated cheddar (about 2 1/2 cups)
8 ounces grated Monterey Jack (about 2 1/2 cups)
3/4 cup sour cream, plus more for serving
2 scallions, thinly sliced
1/2 teaspoon paprika
2 tablespoons sliced chives
1/2 avocado, diced

For the Baby Back Rib Nachos:

4 cups shredded pork baby back rib meat (from about 1 pound ribs), or pulled pork, warmed
1/2 cup barbecue sauce, plus more for serving
1 pound shredded smoked mozzarella (about 4 cups)
1/2 cup coarsely chopped pickled jalapeños
1 cup store-bought or homemadevinegary slaw
1/4 cup finely chopped white onion
2 tablespoons cilantro leaves with tender stems

For the Meat Lover’s Pizza Nachos:

4 cups marinara sauce, drained in a paper towel-lined colander
6 ounces sliced pepperoni
6 ounces Canadian bacon, cubed
10 ounces fresh Italian sausage (about 3 links), casing removed, crumbled, cooked
1/2 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pound grated mozzarella, (about 4 cups)
1 1/2 ounces finely grated Pecorino Romano (about 1/2 cup)
1/4 cup black olives, pitted, coarsely chopped
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/4茶匙干牛至
2 tablespoons basil leaves, torn

For the Buffalo Chicken Nachos:

4 cups shredded rotisserie chicken (from about a 3-pound rotisserie chicken)
1/2 cup buffalo wing sauce (such as Frank's), plus more for serving
13 ounces shredded Colby or Colby-Jack cheese (about 4 cups)
4 ounces crumbled blue cheese (about 2/3 cup)
1 small red onion, thinly sliced
1 stalk celery with leaves, thinly sliced
2 pickled pepperoncini peppers, seeded, sliced

For serving:

2 cups store-bought or homemadequeso dip
1 crispy tostada bowl or taco salad shell

Special Equipment:

1 (18x26”) or 2 (13x18”) baking sheets, lined with foil

  1. Step 1

    Preheat oven to 400°F. Plan to create 5 sections of nacho flavors, each section with 3 layers of ingredients. Spread one-third of the chips in an even layer on foil-lined baking sheet, then follow the directions to build each section. Once all sections are assembled, bake until cheese is melted and ingredients are hot, 8–10 minutes. Then finish with fresh toppings.

  2. For the Spinach-Artichoke Dip Nachos:

    Step 2

    Working in the first section, spread one-third of the spinach dip over chips with a spoon. Top with one-third of the onions, artichoke hearts, Fontina, and Parmesan. Repeat with 2 more layers of chips and ingredients.

    Step 3

    After baking, top with sliced tomatoes.

  3. For the Loaded Potato Skin Nachos:

    Step 4

    Cook bacon in a large skillet over medium heat, working in batches if necessary, until crisp, about 10 minutes. Transfer to a paper-towel lined plate. Crumble bacon once cooled. Pour fat from skillet into a heatproof bowl, leaving burned bits in skillet. Wipe out skillet and return bacon fat to skillet.

    Step 5

    Peel potatoes in long, thin strips, reserving potato skins. Heat skillet with fat over medium-high and fry potato skins, turning, until golden brown, 4–6 minutes. Transfer skins to another paper towel-lined plate, reserving fat in skillet; season skins with salt.

    Step 6

    Cut potato flesh into 1/2" cubes. Heat skillet with fat over medium and add potatoes. Season with salt and pepper and cook, stirring occasionally, until potatoes are golden brown and cooked through, 8–12 minutes. Transfer to another paper towel-lined plate.

    Step 7

    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. Repeat with 2 more layers of chips and ingredients.

    Step 8

    After baking, top with additional sour cream, fried potato skin strips, chives, avocado, and pepper.

  4. For the Baby Back Rib Nachos:

    Step 9

    Toss pork in 1/2 cup barbecue sauce in a large bowl. Working in the third section, top tortilla chips with one-third of the pork, mozzarella, and jalapeños. Repeat with 2 more layers of chips and ingredients.

    Step 10

    After baking, drizzle with additional barbecue sauce and top with slaw, white onion, and cilantro.

  5. For the Meat Lover's Pizza Nachos:

    Step 11

    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. Repeat with 2 more layers of chips and ingredients.

    Step 12

    After baking, top with olives, red pepper flakes, garlic powder, oregano, and basil.

  6. For the Buffalo Chicken Nachos:

    Step 13

    Toss chicken in 1/2 cup buffalo wing sauce in a large bowl. Working in the fifth section, top tortilla chips with one-third of the chicken, Colby cheese, blue cheese, and red onion. Repeat with 2 more layers of chips and ingredients.

    Step 14

    After baking, drizzle with additional wing sauce and top with celery stalks, leaves, and pepperoncini peppers.

  7. To serve:

    Step 15

    While nachos bake, heat queso dip until hot in microwave or in a heatproof bowl set over a pot of barely simmering water. Place tostada bowl in the center of the baked nachos and fill with queso dip. Serve immediately.

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Reviews (17)

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  • Since there were only 4 of us eating these nachos, I had to seriously modify the qualities. I decided to make the nacho zones in two waves. While everything was delicious, we didn't eat very far into wave two. I used the same cheese instead of buying so many varieties. For example, I used mozzarella instead of smoked mozzarella. And jack instead of fontina.

    • ll_boulder

    • Boulder

    • 2/9/2016

  • 50 ingredients, that's the problem. Can't think of a Christmas or Thanksgiving (vinylsmack) that has required that number of ingredients. And those folks using the term "negative nancy (or nellie)" would probably be asleep before they finished prepping the first 10 ingredients.

    • Anonymous

    • Boston, MA

    • 2/7/2016

  • 我喜欢这道菜的基本概念,但在我的eyes it seems as if making it into one giant dish will result in a very heavy dish to carry and a large dish that will take up a huge amount of table space. I modified presentation. 5 different nachos is a great idea but ... I upped it to 6 ! (included one very basic version) I made this in 3 smaller pans combining only two of the recipes per pan. Then in the taco bowls I placed additional add-ons. 1 bowl of shredded lettuce & wedges of lime, another with fresh jalapenos and assorted sliced hot fresh peppers and another with a lime sour cream. With 3 different plates I was able to strategically place them around the room. (or you could place them side by side on one table) Also, 3 plates will allow you to cook the dishes in a sequence so that there's always a fresh dish of nachos ready to be served as people arrive at different time. No one gets cold, soggy nachos!

    • Anonymous

    • Minneapolis, MN

    • 2/7/2016

  • We are hosting 11 friends for Super Bowl. I was stressing about the food. I have asked our guests to just bring drinks if they do not want beer or wine. I am not asking them to bring food. I want to treat them with something special. I have spent the morning preparing all of the parts of this fabulous looking meal. There is something for everyone. I can't wait to assemble it. It is going to be so delicious looking and from cooking and taste-testing all morning, it tastes as good as it looks. This is party food with substance. Not spa food for the ladies afternoon tea. It is Super Bowl time!

    • Anonymous

    • Prescott, AZ

    • 2/6/2016

  • Oh, for crying out loud. It's for a party, not for your judgmental remarks. Go fix yourself some bean soup, sounds like you Negative Nancies could use the fiber.

    • cpaschen_1894534

    • Iowa

    • 2/5/2016

  • Oh my, people have nothing better to do than complain about a recipe they have not made?? Lol. It's for a celebration people. Think of Christmas or thanksgiving, what, you didn't make lots of food for those celebrations? looks amazing. Think I shall make it for an afternoon snack ;P

    • vinylsmack

    • 2/5/2016

  • I haven't made this but I love a this idea! You don't have to use their recipe, use your imagination. I would have totally done this for the Superbowl party I am going to if they hadn't been specific on what they want me to bring. I don't get the negative remarks.

    • lesliedugger

    • Truckee, CA

    • 2/5/2016

  • I'm not rating the food but the photographer and food stylist. Not very professional.

    • Anonymous

    • Pennsylvania

    • 2/5/2016

  • I have not made this, but it looks like fun for a large party. It seems so many people have forgotten how to have fun. Why is it that so many food related sites are plagued with angry comments? What is wrong with you folks? Cooking is fun and is supposed to make you happy.

    • boxhead

    • 2/5/2016

  • I haven't made this recipe - I don't have gatherings that would require this amount of food, but I am distressed at the comments of others who, also, have not made the recipe but apparently feel compelled to make some of the most disgusting and uncalled-for comments I have seen on a recipe site. If you don't like how it looks, don't make it. Grow up. The recipes, individually, sounded very good. Try it before you crucify it.

    • zuker

    • Hot Springs Village, AR

    • 2/5/2016

  • My bunch of hangry bears will demolish this vision of excess regardless of the Negative Nelly comments they might be assailed with while doing so. Enjoy the game and the once-every-50-years indulgence =D

    • gracefullikeagazelle

    • Toronto

    • 2/5/2016

  • Disgusting, excessive, (and gluttonous), waste of food.

    • annemous

    • 华盛顿特区。

    • 2/5/2016

  • Just plain stupid is right. And nauseating. Ridiculous.

    • Anonymous

    • Milford, MA

    • 2/5/2016

  • Just. Plain. Stupid.

    • Anonymous

    • Norfolk, MA

    • 2/5/2016

  • I'm not going to comment on the general content of this recipe. But I do have a suggestion to reduce the calories.... not only of this recipe, but every time you use tortilla chips. Buy corn tortillas and cut them into Dorito shaped triangles. Place them on baking sheets (covered with parchment or alu) and spray with Pam or any non-stick spray. Sprinkle with sea or kosher salt and bake at 400 degrees until lightly brown. There is virtually NO difference compared with the ones in the bag..... except an enormous reduction in calories!

    • jvh020

    • Amsterdam, The Netherlands

    • 2/2/2016

Tags Nachos Tex-Mex American Artichoke Vegetable Fontina Cheese Dairy Parmesan Cherry Tomato Tomato Bacon Cured Meat Meat Potato Root Vegetable Sour Cream Avocado Baby Back Rib Pork Rib Pork Sausage Bell Pepper Olive Chicken Poultry Blue Cheese Pecorino Jalapeño Chile Cheddar Monterey Jack Starter Snack Dinner Nut Free Super Bowl 万博官网

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