Skip To Content
Paid Post

Game Day Nachos 4 Ways

Try one or all of these epic party nachos! Pair with [ yellow tail ] for the perfect game day celebration with your friends.

Game Day Nachos 4 Ways Paired With A Glass Of [ yellow tail ] Pinot Grigio

Cajun Nachos

  • 12 ounces tortilla chips
  • ½ pound spicy smoked sausage, chopped
  • ½ pound fresh shrimp, chopped into pieces
  • 1 teaspoon cajun seasoning
  • ⅓ cup frozen corn, thawed and cooked
  • 2 cups monterey jack cheese
  • ½ cup mayonnaise
  • 2 garlic clove, minced, divided
  • 1 tablespoon dijon mustard
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • Scallions

Preparation:

  1. Preheat oven to 450°F.
  2. Heat olive oil in a skillet over medium-high heat, cook sausage until browned, then add shrimp, cajun seasoning, and 1 garlic clove. Cook until shrimp is cooked and slightly pink. Cover and set aside.
  3. Combine mayonnaise, remaining garlic, mustard, cayenne, and salt. Set aside.
  4. In a 10–12-inch cast-iron skillet, layer tortilla chips and 1 cup of cheese. Top with sausage/shrimp mixture and corn. Top with remaining cheese.
  5. Bake until cheese is melted, about 4–6 minutes.
  6. Drizzle with sauce and top with scallions.
  7. Serve immediately.

Spicy Chicken Peanut Nachos

  • 12 ounces tortilla chips
  • 1 chicken breast
  • ½ teaspoon Chinese 5 spice
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • 1 tablespoon olive oil
  • 1 jalapeño, thinly sliced
  • 2 cups Monterey Jack cheese
  • 1 carrot, shredded
  • ¼ cup shredded cabbage
  • 2 tablespoons fresh cilantro leaves
  • ¼ cup peanut sauce
  • 2 tablespoons chopped peanuts

Preparation:

  1. Preheat oven to 450°F.
  2. Season chicken with 5 spice, salt, and paprika. Cook over medium-high heat until browned and chicken is cooked through. Chop and set aside.
  3. In a 10–12-inch cast-iron skillet, layer tortilla chips and 1 cup of cheese. Top with chicken and remaining cheese.
  4. Bake until cheese has melted (about 4–6 minutes).
  5. Top with shredded carrot and cabbage, cilantro, and jalapeño. Drizzle with peanut sauce.
  6. Serve immediately.

Bacon Cheddar Ranch Nachos

  • 12 ounces tortilla chips
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup milk
  • 1 tablespoon of cornstarch
  • 1 pound thick-cut bacon, cooked and chopped
  • ¼ cup ranch dressing
  • 1 small tomato, chopped
  • scallions

Preparation:

  1. Preheat oven to 450°F.
  2. In a saucepan over medium-high heat, combine ½ cheddar cheese and cornstarch. Add milk and stir until cheese is melted and blended with milk. Continue to stir and lower heat, until sauce is creamy and smooth (about 2 minutes). Cover and set aside.
  3. In a 10–12-inch cast-iron skillet, layer tortilla chips, cheese sauce, and bacon, layering in remaining shredded cheese as well. Top with bacon.
  4. Bake until cheese is melted (about 4–6 minutes).
  5. Drizzle with ranch dressing, then top with tomatoes and scallions.
  6. Serve immediately.

Spinach Artichoke Nachos

  • 12 ounces tortilla chips
  • ½ cup cooked spinach
  • ½ cup chopped artichoke hearts
  • ¼ cup cream cheese, softened
  • ⅓ cup sour cream
  • 1 tablespoons shredded Parmesan cheese
  • 1 tablespoon lemon juice
  • 1½ tablespoon milk
  • ½ teaspoon lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • 2 cup shredded Monterey Jack cheese
  • 1 small chopped tomato

Preparation:

  1. Preheat oven to 450°F.
  2. Combine cream cheese, sour cream, spinach, artichoke hearts, Parmesan, lemon juice, milk, zest, salt, pepper, and garlic powder. Set aside.
  3. In a 10–12-inch cast-iron skillet, layer tortilla chips with dip and shredded cheese. Bake until cheese and dips are melted (about 6–8 minutes).
  4. Top with chopped tomatoes.
  5. Serve immediately.