Skillet Nachos
Skillet Nachos. Game day just isn’t complete without extra cheesy, super saucy, loaded nachos, am I right?! This skillet is loaded with homemade crispy tortilla chips, enchilada sauce, chipotle peppers in adobo, green chilies, pepper Jack cheese, and cheddar cheese. Topped with all the favorite toppings. Talk about game day nachos !! Who else is having nachos today ?!
Super Bowl Sunday food possibilities are basically endless which is why we always have so much fun with game day menu every year. But is Super Bowl really Super Bowl without a good skillet of nachos?! Our menu always has a good nacho recipe on it for game day.
One reason we always do nachos is because literally everyone loves them. They are super hard not to love and they can get pretty addicting if I am being honest. The other thing we love about nachos is that you can get super creative with the toppings, so every year our nachos come out a little different. But every year everyone loves them.
This year we did them a little spicy, extra cheesy, and totally saucy. Thats a combination that pretty much everyone loves. We loaded up the skillet this year, and it totally did not disappoint.
Honestly, I am more about the game day foods and drinks than I am about the actual game itself. This year we’re cheering for the Buccaneers. My brother is a huge Patriots fan, and Tom Brady has always been his favorite player. So, while I don’t care as much about the outcome of the game, I am super excited to be cooking all these delicious game day snacks and making some fun cocktails. Football always gets a good time going, so cheers to Super Bowl Sunday and all the fun food and drinks !!
Ingredients
For the Homemade Tortilla Chips
1 bag (30 count) corn tortillas
2 cups canola oil
sea salt
For the Nachos
1 (10 ounce) can red enchilada sauce
1 (4 ounce) can green chilies
1 (7 ounce) can chipotle peppers in adobo sauce
1 (14 ounce) can black beans; drained
1 cup pepper jack cheese; shredded
1 cup cheddar cheese; shredded
jalapeño, avocado, scallions, sour cream, and fresh lime juice for serving
Directions
To make the tortilla chips, char the tortillas over medium heat for about 30 seconds per side. Cut each tortilla into four quarters. Meanwhile heat the canola oil in a deep frying pan. When oil is very hot, add tortillas about 8 at a time (do not overcrowd). Cook on each side until golden. Transfer to paper towels to drain. Sprinkle with sea salt if desired.
Preheat the oven to 350 degrees. Grease a large cast iron skillet with cooking spray.
Layer the tortilla chips, red enchilada sauce, green chilies, chipotle peppers in adobo, black beans, and cheeses in the skillet. Transfer to the oven and bake for 10 minutes or until cheese has melted.
Serve topped with jalapeño, avocado, scallions, sour cream, and fresh lime juice.
