It's Super Bowl week! To be honest, I don't give a hoot about the actual game, I'm all about the FOOD. Teams from Epicurious and Bon Appetit decided to do a little nacho challenge for the upcoming Super Bowl, appropriately naming it #NachoBowl50. As the self-proclaimed Nacho Queen, I am so PSYCHED right now!

Now, if the first thing you thought when reading "50-Ingredient Nachos" was, ''That's WAYYYY too many ingredients," don't worry! They have this planned out really well so they don't get soggy or weird-tasting. Here's how they work:

  • The nachos are split up into 5 different regions, each based off of an iconic Super Bowl food. Those regions are spinach-artichoke dip, Buffalo chicken, meat-lover's pizza, loaded potato skin, and baby-back ribs. Epi's food director Rhoda Boone says, "For each nacho zone, I made sure to combine spicy, salty, cheesy, and pickle-y flavors."
  • The cheesy and meaty ingredients in each zone should be the first to be placed on the tortilla chips. Put them on a pan and load them up! Don't forget to layer, though! Chips, toppings, chips, toppings, chips, toppings... (I could go on forever)... Then stick the pan in the oven to bake.
  • The cool toppings come next! Make sure to put them in their respective zones.
  • Finally, top it off with a cauldron of queso. YES, I SAID A CAULDRON! Or a taco salad shell. Stick it right in the middle of the chips and enjoy the cheesy-goodness.

For the full recipe and list of ingredients from the nacho experts at Epicurious, click HERE.

And if you plan on making them, be sure to invite me over!
[Via Epicurious]