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Why reinvent the wheel when it is so effective already?! Sometimes I think we try too hard to make something unique or extra special and nachos are already special and delicious! This is a classic combination of perfect ingredients that I love in nachos. I’ll be the first to admit that the Super Bowl is all about the food for me and it wouldn’t be a party without nachos! Chorizo, cheese, and pico make any day game day!
This is just a fun presentation but could, of course, be enjoyed with the cheese in a large bowl alongside the chips! Go team!
More Game Day Recipes
- Ham and onion jam sliders
- Sweet potato chili nachos
- Cheese-stuffed pizza buns
- Slow cooker Italian roasted pork sandwich
- Butternut squash cheese dip
- Sweet corn guacamole
- Pulled pork sheet pan nachos
- Pulled pork sliders
Watch how to make these stadium nachos
Stadium Nachos
Ingredients
For the cheese sauce
- ½ lb chorizo sausage
- 1 tbsp unsalted butter
- 1 tbspa all-purpose flour
- 1 ½ cups whole milk room temperature
- 8 oz Pepper Jack cheese shredded
- 2 tsp Worcestershire sauce
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
For the pico de gallo
- 6 Roma tomatoes
- ½ cup diced scallion white and green parts
- 3-5 jalapeños
- 2 cloves garlic
- ½ cup chopped fresh cilantro
- 2 limes
- 2-3 tsp kosher salt
Instructions
For the cheese sauce
- In a 12-inch skillet, brown sausage, breaking into small pieces with wooden spoon, about 6-8 minutes.½ lb chorizo sausage
- While browning, grate the cheese. Personally, I prefer to use block cheese for better flavor and fewer additives.8 oz Pepper Jack cheese
- To the sausage, add butter. Let it melt then add flour. Stir and cook flour until evenly combined with meat, about 1 minute.1 tbsp unsalted butter, 1 tbspa all-purpose flour
- Slowly add milk, constantly stirring to break up any clumps. Continue until all milk is added and the mixture is smooth.1 ½ cups whole milk
- Add shredded cheese, Worcestershire sauce, and cayenne. Stir until smooth.2 tsp Worcestershire sauce, ½ tsp cayenne pepper
- Keep covered over low heat until ready to use.
For the pico de gallo
- Remove stem ends and chop tomatoes.6 Roma tomatoes
- Slice and add the scallion, jalapeños (removing seeds for less heat), minced garlic, cilantro, juiced limes, and salt.3-5 jalapeños, 2 cloves garlic, ½ cup chopped fresh cilantro, 2 limes, 2-3 tsp kosher salt, ½ cup diced scallion
- Stir and taste, adding more salt or lime juice if needed. I like to make this a few hours before serving, allowing the flavors to incorporate.
To assemble
- To create the stadium, on a large oval platter or sheet pan, use corn chips to create a perimeter, roughly the shape of a stadium.
- Add warm cheese sauce and continue stacking layers of chips and cheese.
- Finish with some pickled peppers and cilantro for color. Fill the center with bowls of pico de gallo, sour cream, and extra cheese.
Video
Notes
- Caloric information only includes the cheese sauce and pico de gallo.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
