Oh man do I love a good football game. And while I'm still fighting back tears of sorrow after the depressing season that my Denver Broncos had, I can still appreciate a good match-up and I AM PUMPED for the Superbowl. This may also be influenced by the fact that Justin Timberlake is on for the halftime show. And then there's the food. I love a good "food holiday" or really any excuse to get together and share some delicious party snacks.
If you still need ideas for what to make, you can find thousands of cutesy football-themed recipes on Pinterest but I'm keeping it simple and sharing my go-to football snack of choice: sheet pan nachos. So easy, so stinking good and a total crowd-pleaser. Jacob and I sometimes make these for just the two of us on Sundays for lunch. They are so satisfying (and full of vegetables in that not-so-obvious sort of way). I love the standard chips and dip as much as the next person but I also like variety when it comes to a snack spread (no pun intended) so these tend to hit the spot.
You can also customize them based on what you have on hand or your personal preferences. I'm kind of a "more is better" type when it comes to the toppings so we like to load them up.
The first thing you need is obviously the chips. I really like the blue corn ones for the color, but any restaurant style version will do. You need surface area to get the maximum amount of toppings on each chip so skip the scoops or strips for this one.
Then add your protein of choice (like cooked shredded chicken or carnitas) and/or beans. I always have a can of beans so those are a staple, then if we happen to have leftover meat I'll add that too.
Next layer on your cheese. It melts better when you shred it yourself (versus buying the packaged stuff) but if you're short on time go for the pre-shredded. A blend of cheddar and jack is perfect for almost any combination. Any other "Mexican blend" style cheese will work too.
One thing I've learned is that you don't need as much cheese as you might think. With all of the texture and flavor from the other toppings, start lighter and then add more later if you need it. Throw the tray in the oven for about 10 minutes at 400 degrees or until the cheese is all melted and bubbly. Keep a close eye on them so nothing burns!
While your pan is in the oven, prep the rest of your toppings. I love diced tomato, cilantro, avocado and an assortment of hot sauces but you could also thinly slice some lettuce, add refried beans, a variety of salsas and sliced green onion. Save anything fresh for toppings, especially things that have a lot of moisture (like tomatoes or salsa) since they will make your chips soggy if you had them before baking. We learned that from experience over here!
My favorite part about these is they are colorful, easy to serve and easy to eat. Once you add all of the toppings you serve them straight from the pan and have lime wedges scattered around for a little pop of citrus just before eating. Bon appetit!
- 8 oz Tortilla Chips (restaurant style)
- 14.5 oz can Black Beans, drained and rinsed
- 1 cup Shredded Cheese Blend (Cheddar/Monterrey Jack)
- 5-6 Grape Tomatoes, diced
- 1/3 cup Cilantro, chopped
- 1 small Avocado, diced
- 2 Green Onion, sliced
- to taste Hot Sauce
- 1 Lime, cut in wedges