This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
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
When it's time for the big game, this is the recipe to make! This glorified version of nachos is shaped like a stadium, just to remind everyone who's eating that there's a game to celebrate. Whether you watch the game or not, this homemade cheese sauce with accompanying pico de gallo is a winner! Serve it for a special occasion or whenever you want!
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.
Notes
- Caloric information only includes the cheese sauce and pico de gallo.
Nutrition
Serving: 1servingCalories: 214kcal
