Three Nacho Recipes For Gametime

Get your game on with this recipe from the Nacho Queen, aka @TheSuzieHunter

Nachos are a most perfect food: The crispy chips, the melted cheese and the endless possibilities for toppings make this snack a goldmine of textures and flavors, for gametime or anytime. For the big game, go beyond serving your guests simple chips and cheese with these mind-blowing (and surprisingly easy) nacho creations.

Buffalo Chicken Nachos

How could you even think about watching football without something buffalo flavored? Instead of that buffalo chicken dip you've had at every party in 2015, elevate your nachos with slow-cooked and shredded buffalo chicken topped with a ranch-seasoned sour cream.

THE CHICKEN

>>1/2 pound of chicken breasts

>>1/4 cup of water

>>16-ounce packet of buffalo wing seasoning

THE SOUR CREAM

>>1/2 cup sour cream

>>1/2 cup heavy cream

>>3 tablespoons powdered ranch dressing seasoning

REMAINING INGREDIENTS

>>2 9-ounce bags of tortilla chips

>>4 to 6 cups of Mexican or taco blend shredded cheese

>>1/2 cup of beans (we used 1/4 quarter cup each of black and kidney)

>>1/4 cup chopped bell peppers

>>1/4 cup chopped onions

>>7-ounce can of sliced jalapeños

Place the chicken in the slow cooker. Sprinkle 1/2 the buffalo seasoning over the top, turn chicken and sprinkle the remaining seasoning. Add the water. Cook for 4 to 6 hours on high, or on low for 8 to 10 hours.

Closer to gametime, preheat your oven to 350 degrees. Shred the cooked chicken, mixing it with the juices in the slow cooker, and let it cook on high for another 20 to 30 minutes. Next, mix the sour cream ingredients together in a bowl until well blended. Let sit for 30 minutes.

Layering is key to assembling the nachos. Lay a single layer of chips on a cookie sheet lined with parchment paper or aluminum foil. Using half of your topping ingredients, excluding the sour cream mixture, evenly distribute the cheese first, then follow with the beans, peppers, onions, jalapenos and chicken.

Say to yourself: No naked chips. This is your mantra.

Add another layer of chips, cheese, and toppings. Now do it again, for three layers of ingredients, or until you run out.

Bake for about 10 to 15 minutes until cheese is melted and some of the cheese on top starts to get golden brown.

While nachos are baking, spoon the ranch sour cream into a plastic bag, cut a tiny bit off one of the corners, and squeeze to distribute the sour cream across the top of the nachos. Serves 4 to 6.

Not-Chos

Theses are not nachos; they're tater tots loaded with nacho toppings. But expect them to be gone in a flash.

>>1/2 pound ground beef

>>16 ounce packet of taco seasoning

>>2/3 cup water

>>2-pound bag of frozen tater tots

>>4 cups of shredded cheese

>>1/2 cup of queso

>>1/4 cup chopped red onions

>>1/4 cup chopped peppers

>>1/4 cup beans

>>A dollop of sour cream to garnish

Preheat your oven to 450. Brown ground beef in a pan and add half of the packet of taco seasoning plus the water. Let simmer until the liquid has thickened.

Line a cookie sheet with tin foil and lay the frozen tots in a single layer. Bake tots for 7 minutes, flip the tots and bake for another 7 minutes.

Remove the sheet from the oven and let the tots cool for a few minutes. Remove tots and lining from pan. Cut a sheet of parchment paper the size and shape of your serving tray and place on the cookie sheet.

Lay a single layer of tots (about half of them) and top with cheese, seasoned meat, queso, peppers and beans. Top with another layer of tots, repeat. Top with lots of shredded cheese. Bake until cheese is melted. Serves 4 to 6.

2-Bite Nacho Cups

This appetizer is perfect for when you want nachos but you don't want to touch the same food as your friends. These handheld cups are gooey, crispy and vegetarian friendly.

>>1/4 cup chopped onions

>>1/4 cup chopped peppers

>>1/4 cup beans (we used half black and half kidney)

>>1/4 cup crushed tomatoes

>>1/4 cup diced tomatoes

>>1 cup cheese

>>1/4 cup vegetable oil

>>jalapeños slices to top each cup

>>18 corn tortillas

>>1/4 cup vegetable oil

In a medium pot, heat the onions and peppers for a about 3 minutes (set a small handful of peppers behind to use as a garnish). Add the beans and tomatoes and bring to a boil. Let it simmer for 20 to 30 minutes.

Cut tortilla into smaller circles, using a drinking glass to trace if needed. Make a cut on the radius of the tortilla. Using a brush, coat both sides of the tortilla with oil. Gently fold into a cone shape and place the tortillas into a mini muffin tin. Bake in the oven until the edges start to brown, about 3 to 6 minutes. Keep an eye on them; these little tortillas can burn fast if you forget about them. If you touch them (very carefully!) they should feel crispy.

Remove the chili from the burner and add 1/2 cup cheese. Stir until melted, then use a small spoon to fill cups. Top each cup with more cheese, chopped peppers and a jalapeño slice. Bake until cheese is melted, about 3 to 5 minutes.

Let cool for a few minutes, place on serving plate, and top with guacamole and sour cream if desired. Makes 36 cups.

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