Settling in for an afternoon of gridiron action calls for football food from dips and appetizers to full-blown feasts. Whether you’re a diehard fan, casual observer or just there for the game time grub, a full day of “homegating” requires flavorful eats to refuel the crowd.
One of the easiest ways to take your menu from benchwarmer to superstar status is to add foods from one of the country’s top authentic Mexican food brands, Cacique, to your playbook. For example, flavor-packed, heaping Cheesy Chorizo Nachos can score a touchdown at your gathering, even among the pickiest of fans. When the game is on the line, call on this dish to keep your team satisfied from kickoff to the final whistle.
To find more game day recipes, visit CaciqueInc.com.
Cheesy Chorizo Nachos
1 package Cacique Pork Chorizo
1 package Cacique Queso Blanco Queso Dip
1 can (15 ounces) refried beans
2 tablespoons water, plus additional, if necessary
1 bag (12 ounces) tortilla chips
1 package Cacique Ranchero Queso Fresco
1/2 cup Cacique Crema Mexicana
1 large jalapeno, sliced thin
2 radishes, sliced thin
fresh cilantro leaves, for garnish
guacamole, for serving
Cacique Mild Homestyle Salsa, for serving
In large nonstick skillet or well-seasoned cast-iron pan over medium-low heat, cook pork chorizo, using spoon to break it up. Stir regularly until completely warmed through and deep brown, scraping crispy bits from bottom of pan.
Microwave queso dip 2 to 3 minutes until heated through.
In medium bowl, thin refried beans with water. Beans should be thick but nearly pourable; add additional water 1 tablespoon at a time, if necessary.
Heat oven to 350 degrees F.
To assemble nachos, add half the tortilla chips to 13-by-9-inch rectangular baking dish. Use spoon to drizzle half the queso dip and half the refried beans evenly over chips, distributing as evenly as possible. Sprinkle with half the crumbled queso fresco. Repeat with remaining chips, queso dip, beans and crumbled queso fresco. Bake 5 to 8 minutes until crumbled queso fresco softens and queso dip is creamy.
Remove from oven then drizzle with crema Mexicana and scatter pork chorizo over top. Garnish with sliced jalapenos, radishes and fresh cilantro. Serve with guacamole and salsa.
