Super Bowl Nachos

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In honor of this year’s upcoming Superbowl, I have decided to deviate (just a little) from this blog’s goal of providing, mainly, seasonally inspired low carb recipes.

It’s not that we are going to fall off the healthy wagon, here, I am still going to provide a baked nachos recipe that contains healthy ingredients.

But I just wanted to indulge a little bit in honor of the final football game of the year.

Super Bowl Sunday is notorious for a day when we all put aside our New Year’s resolution diets and enjoy different appetizers and snacks – without feeling guilty!

And this recipe is my go-to recipe for Super Bowl snacks!

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Some of my recent ‘healthier recipes’ have started to gain a little attention and I am so grateful for that.

In case you are looking for more low-carb recipes, my Chilled Gazpacho Salad recipe was accepted by Foodgawker this past summer (my first submission, no less!) and my keto scrambled eggs recipe was picked up by SheFinds.com.

I still think my most popular recipe is going to be my Beyond Beef Bolognese over Rigatoni – a vegan bolognese made with Beyond Beef – but I only published that recipe a week ago so it is still too early to tell.

Once folks realize how delicious it is and that it is an entirely ‘meatless’ meat sauce that tastes better than the real thing, I think it will be a hit!

What You Need:

• a bag of nacho corn chips (any variety)
• a medium package of shredded cheddar or Monterrey jack cheese
• extra-virgin olive oil
• medium can of refried, pinto, or black beans (my favorite)
• four skinless, boneless chicken breasts
• 5 green onions (or is it scallions?) If you are wondering what the difference is, read this!
• 1 jalapeno pepper, sliced
• 12 oz. Mom’s Homemade Salsa (my version of pico de gallo)
• 1/2 cup cilantro (chopped)
• 1 can Pearls sliced black olives
• low-fat sour cream (we ARE trying to keep it somewhat healthy, after all)

What You Do:

1. Preheat barbecue to medium to high heat or place your saute pan over medium heat on your cook top. Add 2 teaspoons olive oil to pan
   
   
2. Spray barbecue grill or grill pan with non-stick cooking spray (if using a grill)
   
   
3. place chicken breasts on grill or in saute pan and cook for 4-6 minutes
   
   
4. Once chicken is cooked, remove from grill or pan and slice into square pieces using a sharp cooking knife
   
   
5. Preheat oven to 400 degrees
   
   
6. Place nacho chips evenly on a large baking sheet
   
   
7. Top with pinto beans
   
   
8. Sprinkle cheese generously over the nachos and bake for about 15 minutes
   
   
9. Chop green pepper and slice black olives to make about 1/2 cup each
   
   
10. Add salsa, jalapeno pepper, sliced green peppers and olives and pico de gallo, and sour cream to top of baked nachos

As an alternative to cooking the chicken the way I described above, you can certainly cook the chicken by following my Texas Roadhouse Herb Crusted Chicken recipe.

Simply slice up the herb crusted chicken into small pieces after it’s finished and add those to the nachos!

Super Bowl Nachos

Recipe by Bill

5.0 from 4 votes

Course: AppetizersCuisine: MexicanDifficulty: Medium

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

680

kcal

A delicious baked nachos recipe featuring grilled chicken breasts, refried or pinto or black beans, and melted cheddar or Monterrey Jacks cheese. Topped with black olives, thinly sliced green onions, and my own pico de gallo salsa recipe, this recipe is a total TOUCHDOWN!

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The biggest challenge of this recipe is cooking the skinless, boneless chicken breasts ON the grill or stove while baking the nachos, beans and cheese IN the oven. If your grill is outside, you can cook the chicken on a grill pan like this one if you like those beautiful grill marks. But you can also cook the breasts in a saute pan if that’s all you have available (i.e. clean!).

I really just use the oven to bake the beans, heat the nachos and melt the cheddar cheese over this dish. The oven is also great for heating up leftover nachos – not that I ever HAVE any leftovers when I make this recipe!

Spread a liberal amount of sliced jalapenos throughout if you like a spicy kick to your nachos. Drizzle sour cream over the entire dish using a squeeze bottle to give your Super Bowl Nachos that restaurant quality appeal!

This is an insanely delicious nachos dish that is the perfect complement to the Big Game and doesn’t require a ton of time to prepare or make.

Ingredients

• 1 bag nacho corn chips (any variety)

• 1/4 lb shredded cheddar cheese

• 1 can pinto beans

• 4 1/2 lb boneless, skinless chicken breasts

• 6 green onions

• 1 a jalapeno pepper, sliced

• 12 oz Mom’s Homemade Salsa

• 1 can Pearls sliced black olives

• 6 oz low-fat sour cream

Directions

• The first thing I usually do (before even beginning to prepare this dish) is make some of Mom’s Homemade Salsa. It is my take on an awesome pico de gallo. It refrigerates well, you can even make it the night before.
• Drizzle extra-virgin olive oil into your saute pan and place chicken breasts in pan if cooking your chicken on the stove. If barbecuing chicken, spray barbecue or grill pan with non-stick cooking spray. Place chicken breasts on grill and heat barbecue or grill pan over medium to high heat.
• Grill or saute chicken breasts for 4 – 6, minutes flipping each breast or until cooked sufficiently.
• Once chicken breasts are grilled/cooked remove from heat and slice into strips using a sharp cooking knife. I like to then cut up each grilled chicken strip into 3-4 evenly sized cubes. Set sliced grilled chicken strips aside
• Preheat oven to 400 degrees. I use the oven to heat the nachos, bake the beans and melt the cheese.
• Place nacho chips evenly on a large baking sheet like this one and top with pinto beans. Sprinkle shredded cheddar cheese generously over the nachos and bake for about 15 minutes in the oven at 400 degrees.
• While waiting for the nachos, beans and cheese to cook, chop small green onion and jalapeno pepper into small round slices to make about 1/2 cup each.
• Remove nachos, beans and cheese from oven. Using a spatula remove the melty mixture from the baking sheet and add your grilled chicken cubes, jalapeno pepper slices, Mom’s Homemade Salsa (pico de gallo)
• Add sliced black olives throughout
• Finally, dollop on some sour cream or, using a squeeze bottle – or one of these new squeezable sour creams – squirt on using a zigzag pattern. This will create the awesome effect you can see in my food photo below. (Note: I tried a camera effect in the photo below and I think the blur was too excessive – learning!)

Notes

• You can save time by cooking the chicken and melting the cheese/heating the nachos together in the oven
• The sour cream drizzle on the top cuts the heat of the fresh jalapeno slices so you can add more sour cream if you prefer less heat or less sour cream if you want more heat
• If you still want a spicy baked nachos dish for your Super Bowl party, but don’t have any jalapeno peppers, try this: Drizzle on my favorite chipolte mayo of all time – you can leave the sour cream out when using a chipolte mayo (at least I do)
• To keep this recipe super-healthy and low carb, you can substitute Chulitos Low Fat, Gluten Free, vegan tortilla chips for the typical fried tortilla chips
• Want all the ingredients to make healthy low carb meals delivered directly to your door? Try EveryPlate – America’s #1 Lowest Cost Meal Kit Service!
• For those of you who want a Superbowl snack that is not spicy, check out my Copycat Applebee’s Spinach Artichoke Dip Recipe – you’ll think you ordered it from the restaurant!
• And if you really want to kick these nachos up a notch (get it?) check out my 21 Ways To Use Leftover Taco Meat – smothering nachos is just one of my suggestions!

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