Next-Level Super Bowl Nachos: Game Day Food Made with Real Ingredients
Get ready to elevate your game day snack... ditch the processed stuff and make nachos that are bold, cheesy, and packed with real flavor!
Psst… I have a food secret. Want in on it?
I’m a down-and-dirty lover of nachos! A crunchy layer of crispy corn chips, piled high with fresh salsa, refried beans, and lots (and lots) of melted cheese. Add some grilled meat and creamy avocado, and I’m in snack heaven!
So, when my boys asked me to whip up an easy nacho recipe for the Super Bowl, I didn’t hesitate. But these aren’t just any nachos-I went all in with Steak & Black Bean Nachos packed with bold flavors, seasoned black beans, and fajita-spiced skirt steak.
Say hello to your next party favorite!
It’s All About the Ingredients
Making nachos at home is not only fun but also a chance to create something fresh, flavorful, and way better than the usual game-day fare. That’s not to say I won’t be reaching for a slice of delivery pizza or a handful of potato chips! But, with just a handful of ingredients, you can build a nacho platter that’s bold, satisfying, and packed with real “as they should taste” whole foods.
Melted cheddar, spicy jalapeños, and grilled marinated steak come together in a perfect balance of crunch, heat, and meatiness. My citrus fajita spice marinade infuses the steak and takes the flavor to the next level. The marinade also tenderizes this thinner cut of beef, while infusing it with a zesty and smoky kick. I like to top off my nachos fresh salsa, but store-bought works in a pinch.
This is nacho night, done right!
How to Make a Crèma?
So, what exactly is a Crèma? It’s a smooth, creamy sauce, similar to sour cream but often thinner and more flavorful. It’s most commonly used in Mexican cuisine to balance spice and add richness to a dish. My version starts with a fresh poblano pepper that’s then charred on the grill to bring out its natural smokiness. Poblanos are mild, slightly earthy pepper that pair really well with fresh lime juice and sour cream. Once blended with plenty of cilantro, these ingredients create a velvety sauce that’s perfect for drizzling over nachos, tacos, or you could use it as zesty salad dressing.
Whipping up this smoky and spicy crème makes this Nacho recipe ten times better than anything you can order to delivery!
If All of This Nacho Deliciousness is Making You Thirsty…
You’ll want to try this refreshing and spicy Cucumber Jalapeño Margarita. Made with Añejo tequila, fresh cucumber, muddled jalapeños, and a generous squeeze of lime juice, it’s the perfect complement to your next plate of nachos.
Find the full recipe on my blog, Straighttothehipsbaby.com.
RECIPE
Steak & Black Bean Nachos with Charred Poblano Pepper Crèma
serves 10
Equipment
2 cookie sheets
2 pieces parchment paper
Ingredients
For the Marinated Steak (or chicken)
1 batch of Fajita Spice Marinade found here recommended 8-12 hour marinating time
12 oz piece of Marinated Flat Iron Steak or Two Skinless Boneless Chicken Breasts, grilled & sliced
For the Charred Poblano Crèma
1 large poblano pepper, roasted on the grill
1 cup full fat sour cream
1 clove of fresh garlic, peeled
Handful of fresh cilantro
Juice of ½ a fresh lime
½ teaspoon kosher salt
½ teaspoon onion powder
For the Seasoned Black Beans
1 (15 oz) can of organic black beans, drained & rinsed well
2 cloves of fresh garlic, peeled
1 cup of beef or vegetable broth
¼ teaspoon onion powder
Kosher salt
Black pepper
For the Fresh Salsa
3 large fresh ripe tomatoes, seeded & diced
½ a large red onion, diced
1 large jalapeño pepper, seeded & minced
Juice of ½ a fresh lime
1 tablespoon olive oil
Handful of fresh cilantro, washed & chopped
Salt & pepper to taste
To Finish the Nachos
1 large bag of your favorite corn tortilla chips
2 cups shredded cheddar cheese
3 ripe avocados
Sliced fresh jalapenos
Fresh cilantro
Sour cream
Instructions
For the Steak; Prepare the marinade linked above, and marinate your steak or chicken for at least 8 hours, preferably overnight. Remove from the marinade and cook thoroughly on the grill or in an oiled hot cast iron pan. Reserve.
For the Poblano Crèma; On the hot grill, quickly char your poblano pepper. Place over the flames and rotate every 30 seconds until the pepper skin starts to blister & color. Allow to cool. Next with a paper towel, gently rub off the skin as best as you can. Using a sharp knife, cut the sides of the pepper away from the seeds. In a blender; add the seeded charred pepper, sour cream, garlic clove, cilantro, lime juice, salt and onion powder. Blend on high until smooth. Pour into a squeeze bottle or bowl, cover and chill until needed.
For the Black Beans; Rinse the canned beans well under cold running water. Place in a small saucepan with two cloves of peeled fresh garlic, 1 cup (or enough broth to just cover the beans) beef stock, onion powder, and salt & pepper. Place over medium-high heat and let come to a boil. Turn the heat down to a simmer, and while mixing occasionally, boil off the broth until the beans become creamy & the garlic has softened. About 30 minutes. If the beans need more time, add a splash more of the beef broth and continue simmering. Adjust salt & pepper to taste. Reserve.
For the Fresh Salsa; Add the chopped tomatoes, red onion, diced jalapeno, chopped cilantro, lime juice, olive oil and seasonings to a medium sized bowl. Stir well. Reserve.
To Assemble the Nachos; Preheat your oven to 350F, and line a large baking sheet with parchment paper. Spread out the bagged tortilla chips, making sure not to use the broken pieces. Next, spread the shredded cheese evenly across the chips. Now, add generous spoonfuls of the seasoned black beans. Pop into the oven for 5 minutes, or just until the cheese has started to melt. After 5 minutes, remove from the oven to a cooling rack and begin to layer on the sliced steak (or chicken breast) & fresh salsa. Place back into the hot oven for 5-7 minutes.
To Finish; Remove the nachos from the oven and place on a cooling rack. Add slices of fresh avocado & cilantro. Add dollops of sour cream and sliced jalapenos. Using a squirt bottle or large spoon, generously drizzle on your poblano crèma over the nachos.
Notes
Any lean cut of beef will work perfectly for this recipe.
Marinating your proteins overnight will amplify the flavors.
You can make a vegetarian version of this nacho recipe, by substituting the beef broth in the beans for vegetable broth, and replacing the steak with tempeh.
Add additional toppings like fresh lettuce, red onions, pickled radishes, and bacon to create your own unique recipe.
Grab my Cookbook, Seasons Around the Table, for More Tasty Recipes!
Yes to all of this!!!!