A festive nacho platter arranged to resemble a football field with layered chips, cheese, and fresh toppings.
# What You'll Need:
→ Chips
01 - 14 oz tortilla chips
→ Cheese & Toppings
02 - 9 oz shredded cheddar cheese
03 - 9 oz shredded Monterey Jack cheese
04 - 1 can (14 oz) black beans, drained and rinsed
05 - 5 oz sliced black olives
06 - 3 ripe avocados
07 - 1 lime, juiced
08 - ½ teaspoon salt
09 - 7 oz sour cream
10 - 3 medium tomatoes, diced
11 - 1 small red onion, finely chopped
12 - 1 jalapeño, thinly sliced (optional)
13 - 1 bunch fresh cilantro, chopped
14 - 7 oz salsa
→ Optional Protein
15 - 9 oz cooked and shredded chicken, seasoned
16 - 9 oz cooked ground beef, seasoned
# Directions:
01 - Set oven to 400°F to prepare for baking.
02 - Evenly spread tortilla chips on a large, rectangular baking sheet or platter to form the base.
03 - Sprinkle shredded cheddar and Monterey Jack cheeses uniformly over the chips.
04 - Distribute black beans and sliced black olives over the cheese layer. Add cooked chicken or ground beef if using.
05 - Bake in the preheated oven for 8 to 10 minutes until cheese melts and bubbles.
06 - While baking, mash avocados with lime juice and salt to create guacamole.
07 - Combine diced tomatoes, finely chopped red onion, and chopped cilantro in a bowl to make pico de gallo.
08 - Remove chips from oven. Using a spatula, shape guacamole into two thick lines at each short end of the chips to represent end zones.
09 - Fill a piping or zip-top bag with sour cream, snip the tip, then pipe lines across the field to simulate yard markers and a midfield line; add small dots for hash marks.
10 - Place salsa bowls at each end as goal posts, scatter jalapeño slices and extra cilantro as garnish.
11 - Present immediately with additional salsa, guacamole, and sour cream on the side.
