Nacho Round Up

SUPER BOWL! The Super Bowl is just around the corner, y'all. Are you football food ready? If you're in need of upping your nacho game, you've come to the right place. I'm talking more nachos than you could ever dream of making - and they can all be made in a sheet pan in less than 10 minutes.

Buffalo Chicken Sheet Pan Nachos

One of my favorites are these Buffalo Chicken Sheet Pan Nachos smothered with sharp cheddar and chunks of chicken, drizzled with spicy buffalo sauce and sour cream, and sprinkled with celery, green onions, fresh matoes, and crumbled blue cheese.

Spinach & Artichoke Dip Sheet Pan Nachos

I also love this dip inspired version - Spinach & Artichoke Dip Sheet Pan Nachos topped with Mozzarella, Monterey jack, Cotija, and an easy peasy stove top spinach and artichoke dip. Creamy, cheesy, and packed with flavor!

Game Day Jalapeño Cheddar Bacon Dogs

You guys. These dogs. You have to make these dogs. They are A-MAZING! I know I say that about a lot of things. But these really are the best game day dogs of all time. You just have to try them.




Bacon wrapped all beef dogs are roasted or grilled to crispy awesomeness. The buns are buttered and toasted ever so briefly. Then, they're topped with sharp cheddar, jalapeños, and crispy fried onions. Can I get a "game on?"





Since most of the country is under heavy snow I made these glorious dogs by roasting and toasting in my handy dandy oven. All you's guys out here in California, feel free to use your grills. Ha!




Start by wrapping each wiener in a slice of bacon securing with toothpicks on either end. I load them onto a foil-lined baking sheet for easy clean up.




Roast 'em for about 45 minutes checking and turning every 15 minutes or so. Then, set them on a paper towel-lined plate to absorb any excess grease.

During the last 5 minutes of roasting, you can slide in another pan of face down buttered buns to toast up to perfection.

Top each delectable delight of a hot dog with shredded sharp cheddar, briny jalapeños, and crispy fried onions. A game day dream come true, y'all!




Game or no game, make these dogs!

Game Day Jalapeño Cheddar Bacon Dogs

INGREDIENTS
1 package all beef hot dogs (I used Oscar Meyer)
8 to 10 slices of bacon or 1 slice per dog
toothpicks to secure
1 package hot dog buns (I used Ball Park)
1/2 a stick of softened butter for toasting buns
about 1 cup shredded sharp cheddar
about 1 cup jarred jalapeños
about 1 cup French's crispy fried onions

DIRECTIONS
1. Preheat oven to 400 degrees.
2. Wrap each wiener with a slice of bacon securing with a toothpick at either end.
3. Place on a foil lined baking sheet and roast about 45 minutes, checking and turning every 15 minutes.
4. While dogs are roasting, open up the buns and spread with butter. Place face down on another foil-lined baking sheet. Slide into the oven the last 4 or 5 minutes of roasting.
5. Place dogs on a paper towel-lined plate to absorb any excess grease.
6. Put your hot dogs together sprinkling on some cheddar, peños, and fried onions onto each.

Leftover Brisket Two Ways

So, I made the Pioneer Woman's braised brisket this week. It slowly braises in the oven in a sea of flavor for the good of all mankind. 😉 So. So. Good.

I turned my tasty leftovers into football food - 'cause I'm all about the football. You know me, football fanatic and all. I jest. But I do love football food. Football food is my true team. "Go, football food!"

Smokey Chipotle BBQ Brisket Sheet Pan Nachos.

I had to make nachos. I couldn't not make nachos, right? These Smokey Chipotle BBQ Brisket Sheet Pan Nachos are smothered in sharp cheddar, hickory smoked BBQ sauce, and chipotle cream.

As if a tray full of fabulous nachos wasn't enough, I put the rest of the brisket into delicious Buttery Baked Brisket Sandwiches.

Buttery Baked Brisket Sandwiches on sourdough rolls with horseradish mayo, swiss, and smoked provolone.

These Buttery Baked Brisket Sandwiches are loaded with flavor packed brisket, horseradish mayo, swiss and smoked provolone cheese. Uh, yeah!

This is why I love football season. Come on, game day!

If you don't have time to braise a brisket, pick up one of those precooked packages from the deli section to whip up these easy and delectable game day yummies.

Smokey Brisket Sheet Pan Nachos

INGREDIENTS
1 7 to 10 oz bag corn tortilla chips
1 8 oz bag shredded sharp cheddar
2 cups chopped or shredded brisket, warmed in its braising liquid
1/2 cup hickory smoked BBQ sauce
1/2 cup sour cream
1 to 2 chipotle peppers in adobo sauce
1/3 cup sliced green onions

DIRECTIONS
1. Blend sour cream with 1 or 2 chipotle peppers (I used an immersion blender).
2. Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
3. Lay down a layer of chips on your baking sheet and top with all of the cheese.
4. Bake for about 7 minutes until cheese is melted and chips are toasty.
5. Use a slotted spoon to spoon brisket over nachos.
6. Squirt BBQ sauce all over nachos.
7. Drizzle on the chipotle cream.
8. Sprinkle the green onions on top.

Buttery Baked Brisket Sandwiches

INGREDIENTS
1/2 cup mayo
1 tsp horseradish or 2 tsp prepared horseradish or to taste
12 sourdough rolls
6 to 8 oz swiss cheese
6 to 8 oz smoked provolone
2 or 3 cups thinly sliced brisket, warmed in its braising liquid
1/2 cup unsalted butter (1 stick), melted
2 tsp dried onion
2 tsp brisket braising liquid
1 tsp prepared horseradish
1/4 tsp salt
1/4 tsp fresh ground pepper

DIRECTIONS
1. Preheat oven to 350 degrees and lightly spray a 9 x 13 inch baking dish or pan with oil spray.
2. Mix mayo with horseradish according to your taste.
3. Cut rolls in half and spread with horseradish mayo.
4. Divide cheese evenly amongst rolls.
5. Distribute brisket evenly with a slotted spoon.
6. Close sandwiches and stuff into prepared dish.
7. Whisk together melted butter with the rest of the ingredients and pour over sandwiches.
8. Cover with foil and let rest 10 minutes.
9. Then, bake for 20 minutes.
10. Remove foil and bake another 10 minutes.

What's for Dinner? Chicken, Bacon, Ranch Sheet Pan Nachos

I'm not a big football fan. Let me see, I think I can name a few teams - the Chargers, the Raiders, the Steelers. It is Steelers and not Stealers, right? Man, I'm bad. And yet, I'm not the worst. Anyways, I'll take any excuse to enjoy a great big tray of nachos. Come oooooooooon, game day!

These Chicken, Bacon, Ranch Sheet Pan Nachos were made for game day!

These Chicken, Bacon, Ranch Sheet Pan Nachos are the perfect game day snack. Can't you just picture yourself sitt'n on your couch with the game on, your favorite drink in hand, and a tray full of these gorgeous nachos just calling out your name?




Start by grilling yourself a nice big well-seasoned chicken breast. I like to use my George Foreman grill. Am I the only one whose life has been totally revolutionized by the George Foreman grill? Thank you George, wherever you are these days.

Bake a sheet pan full of corn chips and sharp cheddar for about 7 minutes until melty and toasty. Then, squirt on a generous amount of ranch dressing. I love Hidden Valley's packets. I use 1 part sour cream, 1 part whole milk, and 2 parts mayo to mix mine up. Then I let the flavors meld in the fridge for a few hours before I squirt it all over my nachos.




Sprinkle on the grilled chicken, some crumbled bacon, and a handful of chopped green onions. Now you've got yourself a football feast in a sheet tray.

P.S. You don't have to wait for game day to enjoy these nachos. 😉

Chicken, Bacon, Ranch Sheet Pan Nachos

INGREDIENTS
1 oz packet Hidden Valley Ranch Dressing mix
1 cup mayo
1/2 cup sour cream
1/2 cup whole milk
1 large chicken breast
salt and pepper to taste
7 to 10 oz bag corn tortilla chips
2 to 3 cups shredded sharp cheddar
6 slices bacon, cooked and crumbled
1/2 cup chopped green onions

DIRECTIONS
1. Make your ranch dressing. Whisk together the Hidden Valley Ranch packet with the mayo, sour cream, and milk. Cover and refrigerate for a few hours for flavors to meld.
2. Season your chicken breast generously with salt and pepper on both sides and grill until cooked through. Let chicken rest 5 minutes and then chop.
3. Preheat oven to 400 degrees.
4. Line a large sheet pan with parchment paper and lay down a layer of corn chips. Cover with cheese and bake about 7 minutes until cheese is melted and chips are toasty.
5. Fill a Ziplock freezer bag with at least half a cup of Ranch. Snip a quarter inch off of one corner and squeeze all over the chips.
6. Sprinkle on the chicken, bacon, and green onions.
7. Sit in front of the game, pretending to watch, when you're really just eating a whole tray of nachos. Ha!

What's for Dinner? Spinach Artichoke Dip Sheet Pan Nachos

Spinach artichoke dip? Yes, please! Spinach Artichoke Dip Sheet Pan Nachos? Are you kidding me?

Say hello to your new favorite nachos - Spinach Artichoke Dip Sheet Pan Nachos!

These nachos are cheesy and creamy and packed with delicious bites of garlicky spinach and briny artichokes. My, oh my. Matthew says this is the best tray of nachos yet. I'll let you be the judge of that.



The spinach artichoke dip I use for these nachos comes together quickly on the stove. If you don't want to make your own, feel free to buy one ready to go from your grocery store's deli. Or, you can mix up this 4 ingredient version from Pickett's Pearls, bake it up, and then scoop it onto your nachos after you've melted some cheese on 'em.

Here's what I do for my stovetop version:



In a medium pot, melt a little bit o' butter and briefly saute some garlic.

Throw in the spinach and cook until wilted.



Stir in cream cheese, sour cream, a dollop or two of mayo, and a dash of cayenne. Then, melt in some Monterey Jack, Mozzarella, and Cotija cheese for sharp cheesy flavor. Lastly, throw in some lovely artichokes.

Spoon the dip over a sheet pan of corn chips and sprinkle on some more Monterey Jack and Mozzarella.

A very welcoming tray of Spinach Artichoke Dip Sheet Pan Nachos.

Bake until melty and toasty and starting to brown. Then, sprinkle a little more Cotija over the top. Just because. 😉

Spinach Artichoke Dip Sheet Pan Nachos

INGREDIENTS
7 to 10 oz bag corn tortilla chips
1 Tbsp butter
2 cloves garlic, minced
4 cups fresh spinach
6 oz cream cheese, softened
8 oz sour cream
2 Tbsp mayo
hefty pinch of Kosher salt
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded Mozzarella cheese
1/4 cup grated Cotija cheese
1 1/2 to 2 cups jarred or canned artichoke hearts, drained and roughly chopped
1/2 cup more shredded Monterey Jack cheese
1/2 cup more shredded Mozzarella cheese
2 Tbsp more grated Cotija

DIRECTIONS
1. Preheat oven to 400 degrees and line a large sheet pan with parchment paper. Lay down a layer of corn chips on the pan and set aside.
2. In a medium pot, melt butter over medium heat and cook garlic for 30 seconds. Add spinach and cook until wilted.
3. Stir in cream cheese, sour cream, mayo, and seasonings and cook, stirring often, until melted.
4. Stir in 1/4 cup of each each cheese until melted and then add the artichoke hearts.
5. Spoon dip over tortilla chips and top with another 1/2 cup Monterey Jack and 1/2 cup Mozzarella.
6. Bake for about 15 minutes until chips are toasty and cheese is melty and starting to brown.
7. Sprinkle another 2 Tbsp of Cotija over the top.