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  • Writer's pictureFood Depot Supermarkets

Game Day Nachos

Updated: Jun 27, 2022

What's game day without cheesy nachos? These multi-step nachos are well worth it.


Tortilla chips


Sour cream


2 Tbsp. of extra virgin olive oil

1 cup of green bell peppers, chopped

1 cup of small onions, finely chopped

2 tbsp. of minced garlic, finely chopped

1 lb. of ground turkey

1 1/2 tbsps. of ground cumin

Adobo All Purpose Seasoning w/ Pepper to taste

2 cans of red kidney beans, drained

2 cans of tomato sauce (8 oz each)

1 can of chipotle peppers in Adobo Sauce, finely chopped

1/4 cup of shredded Monterey Jack cheese

1 avocado, chopped

Coarsely chopped fresh cilantro for topping

1 jalapeño, sliced for topping


1/2 lb cheddar cheese shredded

1 tbsp. butter

3/4 cup of green onions, finely chopped

2 cloves of garlic, minced

1 tomato, diced

1/2 tsp. cumin

1/2 tsp. onion powder

1/2 tsp. cayenne pepper

1 tbsp. cornstarch

13 oz evaporated milk

4 oz green chiles

1/4 cup cilantro, finely chopped

Pickled Onions

1 red onion

1/2 cup of apple cider vinegar

1 tbsp. granulated sugar

1 1/2 tsp. of salt

1 cup of hot or warm water


Pickled Onions

Thinly slice red onion and put into a jar

Combine vinegar, sugar, salt, and water into a bowl and whisk together until dissolved.

Pour mixture over onions and let sit for 1 hour

After an hour, cover with a lid and refrigerate.


Heat oil in medium pot over medium heat. Stir in green bell pepper, onions and garlic; cook until tender, 5-7 minutes. Add turkey, cumin and Adobo. Cook, breaking up turkey with spoon, until browned, about 5 minutes.

Stir in beans, tomato sauce, 1 cup water and chipotle pepper; bring liquid to boil. Reduce heat. Simmer until chili thickens and flavors come together, about 10 minutes. Season with Adobo. Set aside.


Melt butter in a medium sized pot over medium heat. Sautés the green onions (white part only) for 4 minutes, or until soft. Then add the garlic and sauce until fragrant, about 30 seconds.

Add the tomatoes in with their juices, green chiles, cumins, onion powder and cayenne pepper. Cook while stirring occasionally for 2 minutes or until soft and fragrant.

Mix the cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.

Bring to a boil. Then add the cheese, mixing well. Cook while stirring, until the cheese just melts through the milk and transforms into a smooth sauce.

Take off of heat immediately.

Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed, mix well.

Directions (contd.)

Prepare a baking sheet lined with aluminum foil.

Place tortilla chips on sheet and pour queso over the chips.

Pour the chili on top of the chips and add toppings such as picked onions, jalapeños, green onions, cilantro, sour cream, etc.

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