Epi's 50-Ingredient Super Bowl Nachos
An epic, restaurant-style nacho platter featuring five distinct flavor sections: spinach and artichoke, loaded baked potato, BBQ pork, supreme pizza, and buffalo chicken. Perfect for feeding a crowd, this impressive dish combines multiple cheese varieties, meats, vegetables, and sauces layered on crispy tortilla chips.
Ingredients
- •6 bags restaurant-style tortilla chips
- •2 cups spinach dip
- •1 large yellow onion
- •12 ounces marinated artichoke hearts
- •10 ounces Fontina cheese
- •1½ ounces Parmesan
- •¾ cup cherry tomatoes
- •1 pound bacon
- •2 large russet potatoes
- •1 to taste Kosher salt
- •1 to taste black pepper
- •3 cups potato chips
- •8 ounces cheddar cheese
- •8 ounces Monterey Jack cheese
- •¾ cup sour cream
- •2 whole scallions
- •½ teaspoon paprika
- •2 tablespoons chives
- •½ whole avocado
- •4 cups shredded pork
- •½ cup barbecue sauce
- •1 pound smoked mozzarella
- •½ cup pickled jalapeños
- •1 cup vinegary slaw
- •¼ cup white onion
- •2 tablespoons cilantro
- •4 cups marinara sauce
- •6 ounces pepperoni
- •6 ounces Canadian bacon
- •10 ounces Italian sausage
- •½ cup green bell pepper
- •½ cup orange bell pepper
- •½ cup red bell pepper
- •½ cup yellow bell pepper
- •1 pound mozzarella
- •1½ ounces Pecorino Romano
- •¼ cup black olives
- •½ teaspoon red pepper flakes
- •¼ teaspoon garlic powder
- •¼ teaspoon dried oregano
- •2 tablespoons basil leaves
- •4 cups rotisserie chicken
- •½ cup buffalo wing sauce
- •13 ounces Colby cheese
- •4 ounces blue cheese
- •1 small red onion
- •1 stalk celery
- •2 whole pepperoncini peppers
- •2 cups queso dip
- •1 whole tostada bowl
- •1 whole baking sheets
- •1 whole foil
Cooking Instructions
- 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.
10 min
- 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.
5 min
- 3.
After baking, top with sliced tomatoes.
2 min
- 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.
10 min
- 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.
6 min
- 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.
12 min
- 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.
5 min
- 8.
After baking, top with additional sour cream, fried potato skin strips, chives, avocado, and pepper.
2 min
- 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.
5 min
- 10.
After baking, drizzle with additional barbecue sauce and top with slaw, white onion, and cilantro.
2 min
- 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.
5 min
- 12.
After baking, top with olives, red pepper flakes, garlic powder, oregano, and basil.
2 min
- 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.
5 min
- 14.
After baking, drizzle with additional wing sauce and top with celery stalks, leaves, and pepperoncini peppers.
2 min
- 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.
5 min