Throwing a watching party for this weekend’s NFL playoff games? Then you’re probably making nachos. The snack of chips, cheese and jalapenos is practically the national snack for sporting events.
Ballpark nachos, the kind with soft nacho cheese for dipping, were actually invented in Arlington, Texas, in the 1970s, and quickly found their way onto the snack-bar menu at practically every high school, college and pro football game.
When I’m making nachos, I like to go a little beyond Easy Cheese and chips, though. This very simple recipe makes nachos that are hearty enough for a meal – but lets somebody else do most of the work. The chile, queso, guacamole, and pico de gallo are all available in our chef-prepared or cut fruit departments, so all you have to do is heat, assemble and serve.
1/2 bag Gloria’s Tortilla Chips
12 oz FRESH Chile con Carne
12 oz FRESH Chile con Queso
8 oz FRESH Pico de Gallo
8 oz FRESH Guacamole
Assorted garnishes: sour cream, pickled jalapeños
Spread chips on platter and cover in warmed Chile con Carne and Chile con Queso. Sprinkle Pico de Gallo over top and scoop guacamole into middle of nachos. Garnish as desired.