I can’t believe it is February already!! January was a busy month. My engine is still revving for the next couple of weeks with Valentine’s Day and also Chinese New Year (catch these articles in the upcoming blogs). Superbowl!! Not a fan of football. I love sports, especially if I am participating in the game, but not a fan of watching on the sidelines. What I do enjoy about Superbowl is, the food, of course!

The list of game food is endless. I like to make simple stuff that does not require utensils if possible. Wings is always on the list along with super Nachos, Chili, bread boules stuffed with creamy, cheesy dips that comes out hot and bubbly from the oven….I am salivating….

This year’s Superbowl team will be the Saints vs the Colts. You can prepare food representing your favorite team’s state such as Shrimp and Grits, Gumbo, Po Boys from Louisiana and Breaded Pork Tenderloin from Indianapolis. You can borrow a little of Chicago by adding a deep dish pizza too. Just remember, keep the menu simple and prep ahead if possible to save time….

 This year I am going to just prepare classic football fare; pull pork sandwiches, wings my way, super Nachos, all the good stuff that is not good for you, hee, hee…

Super Nachos

This is my take on Emeril’s Nacho recipe.

1 pound Chorizo or hot Italian Sausage

1 1/2 tablespoon garlic, minced

1 teaspoon ground cumin

2 15-ounce canned pinto beans, rinsed and drained

1 teaspoon Ancho Chili powder

1 16-ounce bag blue corn chips or regular

1 1/2 cups Mexican Cheese mix or Jack Cheese, shredded

1 1/2 cup Sharp Cheddar Cheese, shredded

1 small red onion, thinly sliced

4 tablespoon sliced pickled jalapeno

1 8-ounce sour cream

1 tablespoon fresh lime juice

2 tablespoon chopped fresh cilantro

 Method

  In a large skillet, cook the Chorizo or Italian sausage, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels.
2. To the fat in the pan, add the pinto beans, Ancho chili powder,  salt and pinch of sugar; cook over medium heat until warmed through, smashing slightly with the back of a heavy wooden spoon and adding water a teaspoon at a time if the beans get too dry. Remove from the heat.
3. Preheat the oven to 450 degrees F. On a large ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and sliced jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.

In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt and sugar. Drizzle over the nachos, garnish with cilantro, and serve immediately.