So you have a gluten-free, a vegetarian, a lactose intolerant and a meat lover coming to your Super Bowl party, no problem! A nacho bar is a great way to accommodate many people and dietary restrictions.
Nachos are a game day thing in our house. When we moved in with my parents in September we go introduced to game day nachos and we have kept the tradition alive while they have been in Florida, where they have also been keeping the tradition alive. There isn’t anything especially fancy about these nachos or really any nachos. Chips piled high with toppings is about all it takes to qualify. You can make yours with pork or beef, even go vegetarian with just beans. Top with cheese, sour cream and dig in and enjoy.
The scariest thing about making nachos is there are no rules. Shouldn’t no rules be liberating and freeing, a position that allows you to try anything with out the risk of really being wrong? Something makes us want to search out a recipe about how to do things and nachos seem to be no exception. I have seen recipes or nachos in magazines before and just kind of chuckled thinking who needs a recipe for that, just pile it on and go. I won’t be giving you a recipe for nachos today this is going to be a list of ingredients so everyone can create their own nacho master piece. I will, however, give you a recipe for the meat we add and some tasty guacamole that is easy to prepare.
Suggestions for your nacho bar
- Chips – pick the ones you like the best. I prefer thin and salty triangle corn chips, but you could use any kind of chip. I mean any, if potato or pita sounds like a good choice or works because of a diet restriction go for it. Remember no rules!
- refried beans or my preference bean dip – I don’t know what they put in bean dip, but I have been eating it during football games since I can remember and sometimes nostalgia trumps healthy eating. Heating up the bean dip or refried beans will make it easier to serve on your nachos. Just heat per that cans instructions.
- cheese dip – also trumped by nostalgia this is more a cheese product than it is cheese. To make your own queso grab a block of Velveeta and a can of Ro-tel. You will also find the instructions on either package. Side note: queso isn’t a popular word in my husbands world and its wide-spread use in the midwest had him baffled. Especially phrases like queso cheese dip which he had to point out means cheese cheese dip. What can you say things are different here.
- grated cheese – cheddar, montery jack or pepper jack are classic options but you could also try cojita. For the lactose or vegans try soy cheese blends.
- sour cream – There are vegan options for sour cream now so even this can be adapted.
- chili -Vegetarian chili is available for your non-meat eaters. You keep prep really easy and use a can. I prefer to make my own because the cans seem too salty. If you want to make your own try the easy recipe below.
- guacamole – if you want to save some prep time you can purchase this as well, but the recipe below is quick and easy to prepare. It will need to be done the day of the part because it will brown if prepared the day before and no one wants to eat brown guac.
- pickled jalapeños – you can get these in the hispanic section of the grocery store, but for the more adventurous you can try making your own.
While there is no recipe for nachos I am going to give you the low down on how we put our nacho bar together. We heat our chips slightly in the oven by putting them on a plate and then preheat the oven to 350°. When the oven reaches temperature take the platter out and you can build your nachos.
Tom and I prefer individual plates at this point. My parents go with a large platter of chips topped with meat which everyone takes a portion onto their plate and builds from there. Two ideas same result. However you choose to get to this point, once everyone has a plate of chips and meat they are on their own to create their piece de resistance.
Mine includes every ingredient listed above with a large helping of guacamole. My strategy is to spread the ingredients evenly so each bite is more likely to include each ingredient. I always add so many toppings that I have to go back for more chips to get the leftovers. My eyes also tend to be bigger than my stomach and I end up with enough food for two people, which I of course eat all of.
Keep the bar stocked through the game and no one will go hungry during your party!
What are you serving at your Super Bowl party this year?