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.
- 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
- 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
- and Your other fave fixin’s!
Preheat oven to 350°F, with oven racks on the top and bottom thirds of oven.
Heat oil in a large saucepan over medium, until shimmering. Add garlic and half of onion, stirring until tender and browning, about 5 minutes.
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.
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.
Meanwhile, combine corn, poblano, 3/4 cup Cotija (or Feta) and leftover onion in a medium bowl. Season with salt.
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.
Bake for 8-10 minutes, rotating halfway through, or until cheese is melted and chips are browning.
Top with remaining Cotija, radishes, cilantro, pickled jalapeños, and any other toppings your heart desires!