I love football Sunday’s!
A typical Sunday in our house is filled with NFL ticket on every TV, with laptops and IPads following 6 of Kurt’s teams and one of my teams. Though I am new to the whole fantasy football hobby, our household is not. Mu husband has followed fantasy football for 13 years and is now the commissioner to one of his leagues.
All the love for football isn’t complete without love for football food. After all watching football without good eats is sort of torturous. Can you imagine going to a game day party and having tea sandwiches? I don’t think so. And while we eat pretty healthy most of the week, come Sunday I allow myself to indulge. There is nothing wrong with making yourself happy.
Loaded nachos are one of my favorite snacks to have while watching the game. There are so many ways to make this dish. This time I made it using leftover pulled pork, the recipe for which I’ll be sharing with you soon. Of course, if you don’t have pulled pork, left over shredded chicken would make a good substitute. I prefer to cook things from scratch if I have time so I made my own refried beans as well. You can use canned if you’d like.
- Favorite brand tortilla chips
- ½ cup refried beans (store bought or homemade)
- 4 tbsp reduced fat sour cream
- A few dashed of Cholula or Tapatio Hot Sauce
- ¼ cup shredded Mexican cheese blend
- ½ cup leftover pulled pork (or leftover shredded chicken)
- 1 tomato, medium dice
- ¼ onion, diced small
- 2 pickled jalapenos, sliced (juices preserved)
- 1 tsp fresh cilantro, finely chopped
- Guacamole (optional)
- Add refried beans to a small sauce pot. Allow the beans to warm up over low heat. Remove from heat, stir in sour cream, hot sauce and mix well. Set aside.
- In a small bowl, combine tomato, onion, 2 tbsp reserved jalapeño juice and fresh cilantro. Mix well. Set aside.
- Arrange tortilla chips in a baking dish, top with refried beans mixture, pulled pork and cheese. Bake at 350 degrees until the cheese is melted.
- Top with salsa, sour cream, sliced jalapenos and guacamole.