Last updated: January 25. 2014 1:08AM - 1168 Views
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Super Bowl party food is supposed to be indulgently heavy and satisfying. It should be rich and savory and totally over the top.


So to satisfying all of those criteria, I created a mega mashup that draws on two classic party foods — Buffalo chicken wings and nachos. The resulting buffalo chicken nachos are easy to assemble, but pack tons of big, bold flavor to get you through the big game. And because they are nachos, it’s easy to make enough to feed a crowd.


To keep things as easy as possible, I start with the meat from a rotisserie chicken. But if you’d prefer to grill or roast your own, have at it. The meat from the chicken then gets tossed with a killer Buffalo sauce, then spread over a thick bed of tortilla chips. Add cheese and the rest of the toppings, then pop them in the oven until melted.


BUFFALO CHICKEN NACHOS


Start to finish: 30 minutes


Servings: 8


1/2 cup Frank’s RedHot Sauce (original)


1/4 cup barbecue sauce


1/4 cup butter


2-pound rotisserie chicken


7 1/2 ounces tortilla chips


8 ounces grated cheddar cheese


8 ounces Mexican-style shredded cheese


1/2 cup crumbled blue cheese


3.8-ounce can sliced black olives


1 bunch scallions, sliced


Salsa, to serve


Sour cream, to serve


Heat the oven to 400 F. Line a rimmed baking sheet with foil and coat with cooking spray.


To make the buffalo sauce, in a medium saucepan over medium heat, combine the RedHot sauce, barbecue sauce and butter. Heat, stirring, until the butter is melted and thoroughly blended. Set aside.


Remove all of the meat from the chicken, cut into bite-sized pieces and place in a large bowl. Pour the buffalo sauce over the chicken, then toss well to coat. Set aside.


Spread the tortilla chips in an even layer over the prepared baking sheet. Sprinkle the cheddar cheese evenly over the chips. Using tongs or a fork, spread the chicken evenly over the cheese and chips.


In a small bowl, toss together the Mexican-style cheese and the blue cheese, then sprinkle evenly over the chicken. Top with the olives and scallions. Bake for 10 to 15 minutes, or until the cheese is melted and just starting to brown. Serve with salsa and sour cream.


Nutrition information per serving: 710 calories; 400 calories from fat (56 percent of total calories); 45 g fat (21 g saturated; 1 g trans fats); 190 mg cholesterol; 27 g carbohydrate; 3 g fiber; 4 g sugar; 51 g protein; 1560 mg sodium.


**


Everybody seems enraptured by seven-layer dip. And not that it’s bad, but it’s been done. And done again. And again.


So for this year’s Super Bowl party, why not freshen it up a bit? Take the same concept of shoveling piles of delicious toppings into your mouth, but instead of chips use a slab of roasted potato.


To create our seven-layer potato skins, we started with some of the traditional toppings for potato skins — bacon, scallions and cheese. From there, we added crumbled sausage (more pig!), a garlicky sour cream and caramelized onions. OK, so they’re more like over-stuffed, almost twice-baked potatoes. But with party food this delicious, who cares?


SEVEN-LAYER POTATO SKINS


Start to finish: 45 minutes (15 minutes active)


Servings: 16


8 medium potatoes


2 tablespoons vegetable oil, divided


2 large yellow onions, diced


Salt and ground black pepper


8 ounces loose sausage meat, cooked and crumbled


1/2 cup sour cream


2 cloves garlic, minced


8 slices cooked bacon, crumbled


1 cup shredded cheddar cheese


2 scallions, sliced


Heat the oven to 400 F. Line a rimmed baking sheet with foil, then coat with cooking spray.


Poke the potatoes all over with a fork. Microwave on high until tender, 10 to 12 minutes depending on the wattage of your microwave. Allow to cool until easily handled.


Meanwhile, in a medium skillet over medium, heat 1 tablespoon of the oil. Add the onions and cook until softened and browned, 15 to 18 minutes.


When the potatoes are cool enough to handle, cut them in half. Scoop out and reserve the insides, leaving a 1/4-inch-thick wall of potato flesh on the skin. Arrange the halves skin sides down on the prepared baking sheet. Brush the potatoes with the remaining tablespoon of oil. Sprinkle lightly with salt and black pepper, then bake for 15 to 20 minutes, or until crisped and browned.


Meanwhile, in a medium bowl stir together the reserved potato flesh and the sausage. Season with salt and pepper, if needed. In a small bowl, stir together the sour cream and garlic. Set aside.


Once the potato skins have baked, start layering them. Spoon a bit of the caramelized onions into the bottom of each shell. Top with the sausage-potato mixture. This should mostly fill the shell. Sprinkle crumbled bacon over the potatoes, followed by cheese. Bake for another 10 minutes. Top with a dollop of the garlic sour cream and sprinkle with the scallions. Serve immediately.


Nutrition information per serving: 160 calories; 70 calories from fat (44 percent of total calories); 8 g fat (2.5 g saturated; 0 g trans fats); 20 mg cholesterol; 16 g carbohydrate; 1 g fiber; 2 g sugar; 7 g protein; 210 mg sodium.


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