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Game-Day Nacho Recipe

Monday, February 7, 2022

Be the MVP of your Super Bowl Sunday

Super Bowl weekend is around the corner and you know what that means: snacks galore! Don’t worry, though—the Ardmore Farmers Market has got you covered. With our fun and flavorful recipe, you’ll be the MVP.

Suburban Square’s Game-Day Nachos

What says “Super Bowl” more than a plate of homemade, shareable and snackable nachos? And better yet, everything here can be found in one stop at the Farmers Market & Trader Joe’s. Plus, we’ve listed our ingredients by vendor for an easy shopping experience.


Ardmore Produce

  • 1 Red onion, diced
  • 2 Garlic cloves, coarsely chopped
  • 1 Poblano pepper, seeded and chopped

Di Bruno Bros.

  • 2 Tbsp. Extra-virgin olive oil
  • 2 lbs. Sharp cheddar, grated


  • 1 Rotisserie chicken, meat separated from bone and shredded

Trader Joe’s

  • 1 Tbsp. Italian tomato paste
  • 8 tsp. Paprika, ancho, or other dried chile powder
  • 8 oz. Cotija cheese, shredded (OR about 2 cups Feta)
  • 3 cups Low-sodium chicken stock
  • 1 tsp. Ground cumin
  • 1 bag Frozen corn, thawed & drained
  • 2 8oz. bags Tortilla chips
  • Kosher salt
  • Non-stick cooking spray

Optional, for serving

  • Sliced radishes
  • Fresh cilantro leaves
  • Pickled jalapeños
  • Raw onion
  • Guacamole
  • and Your other fave fixin’s!


  1. Preheat oven to 350°F, with oven racks on the top and bottom thirds of oven.
  2. Heat oil in a large saucepan over medium, until shimmering. Add garlic and half of onion, stirring until tender and browning, about 5 minutes.
  3. Add tomato paste and cook until the paste starts to darken, about 1 minute. Add your chile powder, chicken stock, cumin, and 2 tsp salt. Bring to a boil, then remove from heat.
  4. Transfer the stock mixture from the saucepan to a blender and purée until garlic and onion are smooth. Add the puree back to the saucepan, stir in the chicken, and bring to a simmer over medium-low. Season with salt. Remove from heat, and set chicken mixture aside.
  5. Meanwhile, combine corn, poblano, 3/4 cup Cotija (or Feta) and leftover onion in a medium bowl. Season with salt.
  6. Coat two rimmed baking sheets with non-stick spray. Arrange a half bag of chips on each sheet, and top each with 1/4 of chicken mixture, 1/4 of corn mixture, and 1/4 of cheddar. Repeat layers with remaining chips, chicken, corn, and cheddar.
  7. Bake for 8-10 minutes, rotating halfway through, or until cheese is melted and chips are browning.
  8. Top with remaining Cotija, radishes, cilantro, pickled jalapeños, and any other toppings your heart desires!