Appetizers can be the most fun part of a meal and they certainly are the best way to serve a crowd during football season. Put together a large platter of these Sweet and Spicy Nachos on game day. I assure you…they will be a crowd pleaser!
I prefer to make these nachos on a very large oven proof platter. For a more portable option…put them together in a silver disposable lasagna pan.
If you would like to make a fresh guacamole to serve alongside these nachos…add 2 avocados, 4 Compari or plum tomatoes, one finely diced shallot and juice of one lime, to the ingredients list below.
You will need:
Two decent size bags of Tortilla Chips ( To make it just a little bit fancy I used one bag of yellow corn, one blue corn)
One jar of Stonewall Kitchen Spicy Corn Relish
One jar of Dave’s Homestyle Salsa 15 oz. ( I used the Smokie Delight..but you can use your favorite)
One 6-8 oz wedge of Oscar’s Aged White Cheddar, grated
One 6-8 oz piece of Boars Head Sharp Yellow Cheddar, grated
A handful of hot Banana Pepper rings
Sour Cream for serving
Click through the gallery below for step by step directions:
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- For the fresh guacamole: 4 Compari Tomatoes, 2 Avacados, One Shallot, Juice of one Lime.
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- Use a large knife to cut around the pit of the the avocado lengthwise. Twist the two halves to pull apart. Remove the pit by cutting into the pit and lifting it out. Save the pit…you can place it on top of the guacamole to keep it green as it sits in the fridge!
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- Slice the flesh of the avocado with a sharp knife. I like to make these little squares and then scoop them out with a big spoon.
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- Cut the tomatoes into wedges and remove the insides and the seeds. Finely chop.
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- Here you have it….finely diced shallots and tomatoes.
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- Add the juice of a lime, and just a few twists of fresh ground salt and pepper. Mix all of the ingredients together gently, so as not to make it too mushy.
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- If you are not planning to serve the guacamole right away, you can place the pit on top and cover with plastic wrap. Press the plastic wrap down to touch the surface of the guacamole. By doing this you will help to keep the guac from turning brown.
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- Grate up some Sharp Boars Head Cheddar.
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- This Spicy Corn Relish adds a super kick to the nachos!
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- Grate up Oscar’s Aged White Cheddar. This cheddar is hickory smoked at Oscar’s Smoke House in the Adirondack Mountains.
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- I have come to love this fresh smokie salsa that Dave makes us…(It comes straight from the Catskill Mountains.) I am having a problem eating regular salsa now!!
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- Heat your oven to 375 degrees fahrenheit. In a large oven proof platter or metal tin, start to layer the tortilla chips. Add a layer of yellow cheddar, half to three quarters of the jar of salsa, then add another layer of chips, half to three quarters of the jar of corn relish and top with the grated white cheddar. I like to add a handful of hot banana pepper rings on top.
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- Heat in the oven for 10 – 12 minutes until all of the cheese has melted….
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- Serve with fresh guacamole and sour cream….your guests will love these Nachos!
Enjoy the game!
Chowfancy 
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Reblogged this on chowfancy and commented:
Looking for an appetizer idea? These Nachos are quick and easy!