I’ll be honest. I’m really not into American football. Probably blasphemous for me to say that right around the Super Bowl. However, in direct opposition to that ire-inspiring statement, I kind of like the Super Bowl itself. Why? Because I love the party. And all the crazy, decadent food that goes along with it. Plus, it’s a great way to give “dry January” the finger and welcome “wet February!”
To me, the Super Bowl just isn’t the Super Bowl without a massive tray of over-the-top, gooey-crisp nachos. And a big frothy pint of beer. Oh, and the game on in the background.
You can make nachos any one of a zillion ways: from the most basic (melted cheese on chips) to the most decadent (lobster nachos, anyone?). But for me, the best nachos have plenty of beans, meat, two kinds of cheese, and loads of salsa, guacamole, and sour cream. Classic but still over-the-top.
This version uses grilled, marinated skirt steak tossed with pan-seared sweet bell peppers and onions. Along with black beans and homemade chile con queso (plus some shredded Monterey jack to top it all off), and you have yourself a nacho party. Serve the salsa, guacamole, and sour cream on the side, or just load it all on top.
For the best results, marinate the steak the night before. Make the queso up to 2 days in advance; just warm it on the stovetop gently before using. Put the nachos together at the last minute and serve directly from the baking sheet.