Nachos: A Winning Super Bowl Snack
February 2, 2016
Mix and match your way to a winning Super Bowl snack with creative takes on the classic chip and cheese combo – aka nachos.
The ultimate tray of nachos hits the perfect balance of gooey-cheesy-crunchy-salty goodness, all in one bite, and can be tricky to master. Our chefs from SAVOR Fresh Catering division have this technique down and gives this game-day dish a Southwest twist for our Southwest Chicken Gutter Nachos, served with housemade guacamole, cilantro lime sour cream and pico de gallo.
Southwest Chicken Gutter Nachos by SAVOR Fresh Catering.
To create an incredible crunchy-melty-salty-spicy experience, start with thick cut tortilla chips, covered with blankets of ooey-gooey melted cheese and layers of bold toppings. Our chefs love experimenting with creative ingredients to create innovative nacho dishes and have played with flavors such as Ahi Wonton Nachos, or a meatless version of Fully Loaded Vegetarian Nachos.
Ahi Wonton Nachos. Image courtesy of A Spicy Perspective.
You can even create nachos inspired by some of your favorite Super Bowl snacks such as Meat Lover’s Nachos, Loaded Buffalo Chicken Nachos, Cheese Tot-chos, and Gyro Nachos!
Buffalo chicken nachos. Image courtesy of Host the Toast.
Cheesy nacho tots. Image courtesy of Climbing Grier Mountain.
Gyro nachos. Image courtesy of Back to the Roots.
Hungry for more? Check out the recipe below for Ahi Wonton Nachos and see Bon Appétit‘s guide on how to build the perfect plate of nachos for the Super Bowl.
Ahi Wonton Nachos
-Recipe courtesy of A Spicy Perspective
Imagine layers of seared Ahi tuna, fresh crispy wonton chips, cool mango pico de gallo, creamy avocado slices, crunchy shredded cabbage, and spicy wasabi mayo. Piled high and just begging to be eaten. That’s what we have here, “A little bit of luxury. A little bit of spice. All piled on a casual heap of crispy fried goodness.”
- 1 large sashimi-grade ahi tuna steak (3/4 – 1 pound)
- 1/4 cup sesame seeds
- 1 cup fresh pico de gallo
- 1 ripe mango
- 1 ripe avocado
- 1/2 cup mayonnaise
- 1 tablespoon honey
- 1 teaspoon wasabi paste
- 1 cup fine shredded cabbage slaw
- 12 ounce package square wonton wrappers
- 2 quarts fry oil
- Pour the oil in a large stock pot and heat over medium to 350 degrees F. Cut the wonton wrappers in half to make triangles. Once the oil is hot, gently drop 4-6 at a time into the oil and dunk. Fry them for 1-2 minutes until golden, then remove with tongs and place on a paper towel lined platter or bowl. Sprinkle with salt and repeat with the remaining wrappers. *If the wontons turn dark immediately, the oil is too hot. Lower the heat and wait a few minutes, then start again.
- Meanwhile, peel and dice the mango. Mix the diced mango into the pico de gallo for a fresh quick salsa. Add a little sriracha or hot sauce if desired. Then whisk the mayo, honey and wasabi together. Salt to taste. Peel and slice the avocado.
- Once the other components are ready, heat a skillet to high heat. Cut the ahi steak in half lengthwise to create two thin steaks. Season both with salt and pepper, then pour the sesame seeds out on the plate and press both sides of each steak into the sesame seeds. Once the skillet is hot, sear the ahi steaks for approximately 1 minute per side, for the exterior is crusty, but the inside is still raw. Cut the ahi steaks into small cubes.
- To serve: Pile the wonton chips on a large plate or platter. Top with the shredded cabbage. Then sprinkle on the mango pico de gallo, followed by the ahi tuna cubes and avocado slices. Scoop the wasabi mayo into a squirt bottle and squirt over the ahi wonton nachos. Enjoy!
For more, visit A Spicy Perspective.