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Why These Stadium Nachos Work
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!
Follow These Tips
Serving & Storage
To serve – Serve immediately after assembling so the chips stay crisp and the cheese stays melty. Let everyone scoop or dip right from the stadium setup with plenty of napkins nearby.
To store – Leftover cheese sauce and pico de gallo can be stored separately in airtight containers for up to 5 days. Discard soggy chips. Cheese sauce can be frozen up to 2 months. Pico is best fresh and should not be frozen.
More Game Day Recipes
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!
