EPI'S 50-INGREDIENT SUPER BOWL NACHOS

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Epi's 50-Ingredient Super Bowl Nachos image

Our epic 50-ingredient nachos combine everyone's favorite Super Bowl flavors all in one show-stopping dish. Make all five kinds of nachos or just choose your favorites; either way, you've got a winner.

Provided by Rhoda Boone

Yield 20-30 servings

Number Of Ingredients 58

6 (9-ounce) bags restaurant-style tortilla chips
For the Spinach-Artichoke Dip Nachos:
2 cups store-bought or homemade spinach dip, warmed
1 large yellow onion, thinly sliced, caramelized
12 ounces marinated artichoke hearts, drained, coarsely chopped (about 2 cups)
10 ounces grated Fontina cheese (about 4 cups)
1 1/2 ounces finely grated Parmesan (about 1/2 cup)
3/4 cup cherry tomatoes, quartered
For the Loaded Potato Skin Nachos:
1 pound sliced bacon
2 large russet potatoes (about 1 1/2 pounds)
Kosher salt
Freshly ground black pepper
3 cups ridged potato chips (about 3 ounces)
8 ounces grated cheddar (about 2 1/2 cups)
8 ounces grated Monterey Jack (about 2 1/2 cups)
3/4 cup sour cream, plus more for serving
2 scallions, thinly sliced
1/2 teaspoon paprika
2 tablespoons sliced chives
1/2 avocado, diced
For the Baby Back Rib Nachos:
4 cups shredded pork baby back rib meat (from about 1 pound ribs), or pulled pork, warmed
1/2 cup barbecue sauce, plus more for serving
1 pound shredded smoked mozzarella (about 4 cups)
1/2 cup coarsely chopped pickled jalapeños
1 cup store-bought or homemade vinegary slaw
1/4 cup finely chopped white onion
2 tablespoons cilantro leaves with tender stems
For the Meat Lover's Pizza Nachos:
4 cups marinara sauce, drained in a paper towel-lined colander
6 ounces sliced pepperoni
6 ounces Canadian bacon, cubed
10 ounces fresh Italian sausage (about 3 links), casing removed, crumbled, cooked
1/2 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pound grated mozzarella, (about 4 cups)
1 1/2 ounces finely grated Pecorino Romano (about 1/2 cup)
1/4 cup black olives, pitted, coarsely chopped
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
2 tablespoons basil leaves, torn
For the Buffalo Chicken Nachos:
4 cups shredded rotisserie chicken (from about a 3-pound rotisserie chicken)
1/2 cup buffalo wing sauce (such as Frank's), plus more for serving
13 ounces shredded Colby or Colby-Jack cheese (about 4 cups)
4 ounces crumbled blue cheese (about 2/3 cup)
1 small red onion, thinly sliced
1 stalk celery with leaves, thinly sliced
2 pickled pepperoncini peppers, seeded, sliced
For serving:
2 cups store-bought or homemade queso dip
1 crispy tostada bowl or taco salad shell
Special Equipment:
1 (18x26") or 2 (13x18") baking sheets, lined with foil

Steps:

  • 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.
  • For the Spinach-Artichoke Dip Nachos:
  • 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.
  • After baking, top with sliced tomatoes.
  • For the Loaded Potato Skin Nachos:
  • 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.
  • 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.
  • 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.
  • 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.
  • After baking, top with additional sour cream, fried potato skin strips, chives, avocado, and pepper.
  • For the Baby Back Rib Nachos:
  • 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.
  • After baking, drizzle with additional barbecue sauce and top with slaw, white onion, and cilantro.
  • For the Meat Lover's Pizza Nachos:
  • 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.
  • After baking, top with olives, red pepper flakes, garlic powder, oregano, and basil.
  • For the Buffalo Chicken Nachos:
  • 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.
  • After baking, drizzle with additional wing sauce and top with celery stalks, leaves, and pepperoncini peppers.
  • To serve:
  • 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.

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