Epi's 50-Ingredient Super Bowl Nachos

Ingredients for Epi's 50-Ingredient Super Bowl Nachos

• 6 (250g) bags restaurant-style tortilla crisps

• 2 cups store-bought or homemade spinach dip, warmed

• 1 large yellow onion, thinly sliced, caramelized

• 350g marinated artichoke hearts, drained, coarsely chopped (about 230g )

• 275g grated Fontina cheese (about 450g )

• 45g finely grated Parmesan (about 80g )

• 110g cherry tomatoes, quartered

• 450g sliced bacon

• 2 large russet potatoes (about 675g)

• Kosher salt

• Freshly ground black pepper

• 450g ridged crisps (about 90g )

• 230g grated cheddar (about 375g )

• 230g grated Monterey Jack (about 600ml )

• 180ml soured cream, plus more for serving

• 2 spring onions, thinly sliced

• 1/2 teaspoons paprika

• 2 tablespoons sliced chives

• 1/2 avocado, diced

• 600g shredded pork baby back rib meat (from about 450g ribs), or pulled pork, warmed

• 120ml barbecue sauce, plus more for serving

• 450g shredded smoked mozzarella (about 600g )

• 80g coarsely chopped pickled jalapeños

• 1 cup store-bought or homemade vinegary slaw

• 1/4 cup finely chopped white onion

• 2 tablespoons coriander leaves with tender stems

• 950ml marinara sauce, drained in a paper towel-lined colander

• 170g sliced pepperoni

• 170g Canadian bacon, cubed

• 275g fresh Italian sausage (about 3 links), casing removed, crumbled, cooked

• 80g chopped green pepper

• 80g chopped orange pepper

• 80g chopped red pepper

• 80g chopped yellow pepper

• 450g grated mozzarella, (about 600g )

• 45g finely grated Pecorino Romano (about 80g )

• 40g black olives, pitted, coarsely chopped

• 1/2 teaspoons crushed red pepper flakes

• 1/4 teaspoons garlic powder

• 1/4 teaspoons dried oregano

• 2 tablespoons basil leaves, torn

• 4 cups shredded rotisserie chicken (from about a 1.4kg rotisserie chicken)

• 120ml buffalo wing sauce (such as Frank's), plus more for serving

• 375g shredded Colby or Colby-Jack cheese (about 450g )

• 110g crumbled blue cheese (about 80g )

• 1 small red onion, thinly sliced

• 1 stalk celery with leaves, thinly sliced

• 2 pickled pepperoncini peppers, seeded, sliced

• 475ml store-bought or homemade queso dip

• 1 crispy tostada bowl or taco salad shell

• 1 (18x26”) or 2 (13x18”) baking sheets, lined with foil

Preheat oven to 204°C. Plan to create 5 sections of nacho flavours, each section with 3 layers of ingredients. Spread one-third of the chips in an even layer on foil-lined baking sheet, then follow the directions to build each section. Once all sections are assembled, bake until cheese is melted and ingredients are hot, 8–10 minutes. Then finish with fresh toppings.

Working in the first section, spread one-third of the spinach dip over chips with a spoon. Top with one-third of the onions, artichoke hearts, Fontina, and Parmesan. Repeat with 2 more layers of chips and ingredients.

After baking, top with sliced tomatoes.

Cook bacon in a large skillet over medium heat, working in batches if necessary, until crisp, about 10 minutes. Transfer to a paper-towel lined plate. Crumble bacon once cooled. Pour fat from skillet into a heatproof bowl, leaving burned bits in skillet. Wipe out skillet and return bacon fat to skillet.

Peel potatoes in long, thin strips, reserving potato skins. Heat skillet with fat over medium-high and fry potato skins, turning, until golden brown, 4–6 minutes. Transfer skins to another paper towel-lined plate, reserving fat in skillet; season skins with salt.

Cut potato flesh into 1/2" cubes. Heat skillet with fat over medium and add potatoes. Season with salt and pepper and cook, stirring occasionally, until potatoes are golden brown and cooked through, 8–12 minutes. Transfer to another paper towel-lined plate.

Working in the second section, top tortilla crisps with one-third of the crisps, cubed potatoes, bacon, cheddar, Monterey Jack, 180ml soured cream, spring onions, and paprika. Repeat with 2 more layers of chips and ingredients.

After baking, top with additional soured cream, fried potato skin strips, chives, avocado, and pepper.

Toss pork in 120ml barbecue sauce in a large bowl. Working in the third section, top tortilla crisps with one-third of the pork, mozzarella, and jalapeños. Repeat with 2 more layers of chips and ingredients.

After baking, drizzle with additional barbecue sauce and top with slaw, white onion, and coriander.

Working in the fourth section, drizzle tortilla crisps with one-third of the marinara sauce, then top with one-third of the pepperoni, Canadian bacon, sausage, peppers, mozzarella, and Pecorino. Repeat with 2 more layers of chips and ingredients.

After baking, top with olives, red pepper flakes, garlic powder, oregano, and basil.

Toss chicken in 120ml buffalo wing sauce in a large bowl. Working in the fifth section, top tortilla crisps with one-third of the chicken, Colby cheese, blue cheese, and red onion. Repeat with 2 more layers of chips and ingredients.

After baking, drizzle with additional wing sauce and top with celery stalks, leaves, and pepperoncini peppers.

While nachos bake, heat queso dip until hot in microwave or in a heatproof bowl set over a pot of barely simmering water. Place tostada bowl in the centre of the baked nachos and fill with queso dip. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.