Snacks for the Big Game

While game day standards are usually on repeat, we’re always on the lookout for our next favorite snack. This year, we’re taking the classic nacho to the next level with bold, fresh flavors and combinations.

Southwestern Tallow French Fry Nachos

What You’ll Need:

  • 1-2 bags of Jesse & Ben’s Tallow Sea Salt House-Cut Fries (1 bag will serve 2-3 people)
  • Organic Valley Shredded Mild Cheddar Cheese
  • Somos Mexican Black Beans
  • Jeff’s Garden Sliced Jalapeno Peppers
  • Muir Glen Fire Roasted Tomatoes
  • Daisy Sour Cream
  • Avocado
  • Cilantro
  • Lime

Instructions:

  1. Preheat oven to 425ยฐ, spread fries onto a sheet pan in a single layer and cook according to package directions
  2. When fries are done, add cheese and return to oven until melted
  3. Using a spoon, add black beans and fire roasted tomatoes across the top, return to oven for 1-2 minutes to heat slightly
  4. Remove from oven, top with sliced jalapenos, avocado, sour cream, chopped cilantro, and a squeeze of lime

Dirty Martini Potato Chip Nachos

What You’ll Need:

  • Boulder Avocado Oil Malt Vinegar & Sea Salt Potato Chips (we used 2 bags)
  • Belgioioso Blue Cheese Crumbles
  • Jeff’s Garden Martini Olives
  • Good olive oil

Instructions:

  1. Preheat oven 375ยฐ and spread chips onto a sheet pan in a single layer
  2. Top with crumbled blue cheese and drizzle generously with olive oil
  3. Bake until cheese is melted and top with sliced olives


Plant-Based “Steak” Nachos with Pickle de Gallo

What You’ll Need:

  • Late July Organic Sea Salt Tortilla Chips
  • Violife Dairy-Free Mexican Style Shreds
  • Beyond Steak Plant-Based Seared Tips
  • Muir Glen Fire Roasted Tomatoes
  • Grillo’s Pickle de Gallo
  • Broken Taco Pickled Red Onions
  • Cilantro

Instructions:

  1. Preheat oven to 400ยฐ and prepare the Beyond Steak according to package instructions
  2. Spread chips onto a sheet pan, top with dairy-free shreds, and bake until melted
  3. Remove from oven and add “steak” tips
  4. Layer in fire roasted tomatoes
  5. Layer the top with pickled red onions, pickle de gallo, and chopped fresh cilantro