It’s the Super Bowl this Sunday, it’s hard to believe that last year’s Super Bowl was one of the last group gatherings we’d attend for more than a year. It goes without saying that watching Super Bowl LV is going to be a more intimate affair, but just because we’re foregoing the party, doesn’t mean we need to forego flavour.
As such, I invite you to serve up a platter of these Game Day Nachos, otherwise known as everything-but-the-kitchen-sink nachos.
This post is sponsored by Fresh From Florida.
Buying local is always the best option, but during the colder months much of the produce we want and need for a healthy, balanced diet is imported. Florida has more than 47,000 farmers who follow exceptionally strict food safety rules – farming fruit and vegetables that are both delicious and safe.
So, when local produce is unavailable, seek out produce from Florida – like the grape tomatoes, green bell peppers, sweet corn, and lettuce used in these nachos!
I’ve put together this fun cooking video that provides a step-by-step walkthrough of how to make this quick and easy recipe, you can watch it here:
Don’t skimp on the toppings on this dish, really commit – use up the full portion of each ingredient so every bite is packed with flavour.
The avocado lime crema is a delightful dip and will likely leave you with leftovers – great for dipping crudités or a second plate of nachos. If you want a thinner consistency, add more lime juice.
Serve with a side of your favourite salsa or make your own pico de gallo from scratch! I hope you enjoy Super Bowl LV and happy snacking!
Game Day Nachos
- 1 bag corn tortilla chips
- ½ green bell pepper diced
- ½ pint grape tomatoes halved
- 1 cob sweet corn kernels removed
- 1 jalapeno minced
- ½ can black beans drained and rinsed
- 1 cup cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
- ½ cup iceberg lettuce shredded
- 1 avocado pitted and sliced
- 1 cup salsa as desired
- 2 avocados
- 1 cup cilantro chopped
- 1 cup sour cream
- ½ tsp salt
- ¼ tsp black pepper
- 2 limes zested and juiced
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
To assemble, layer the chips, half the cheese, add the bell pepper, tomatoes, corn, jalapeño and black beans, top with remaining cheese. Transfer to the oven and bake for 10 minutes or until the cheese is melted.
Meanwhile, make the avocado lime crema.
Sprinkle the baked nachos with shredded lettuce and arrange sliced avocado on top. Serve with avocado lime crema and salsa. Enjoy!
Add all ingredients to the small bowl of a food processor or a blender. Purée until smooth.