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Loaded Nachos Served In A Football Is This Year’s CLUTCH Game Day Snack Recipe

Chips and dip are the snack everyone mindlessly munches on during the big game. Whether you’re watching the commercials or standing around catching up with friends, chances are you’ve got at least a few of these on your plate.

That ubiquity comes with a price, though, as these are often just put together with store-bought cheese sauce or dip that can be heated at the last minute. Going the extra mile to make your own cheese sauce, salsa, and meat to pile on top, and THEN serving that in a halved football? As Cris Collinsworth would say, here’s a sign that a true gourmet is running the snack show.

These Loaded Football Nachos are the snack that will wake people up out of their grazing in a momentary pause of “WOW, that’s amazing!” They’re stacked with a custom cheese sauce, Hansen’s Root Beer-marinated steak, and a mango-pineapple salsa infused with Hansen’s Mandarin Lime Soda syrup.

All of these ingredients combine for hits of sweet, savory, spicy, tangy, and acidic that create an orchestra of flavors that’ll have the entire football shell it’s served in empty by halftime.

Forget your favorite team taking home the Vince Lombardi Trophy. Getting everyone to ask you for this recipe and to make it again next year will be the real win come game day.

To make these Loaded Football Nachos, peep the recipe below.


1 Pound Skirt Steak

1 Can of Hansen’s Root Beer Soda

1 Bunch Large Mexican Green Onion greens and bulbs divided

½ Cup Ketchup

2 Tbsp Worcestershire Sauce

1 Tbsp minced Fresh Garlic


For the Cheese Sauce:

2 Tbsp Butter

2 Tbsp Flour

1 Cup Milk

1 1/2 Cup Mexican Style Shredded Cheese


For the Nachos:

2 Roma tomatoes, diced

1 Can Sliced Black Olives

1/2 Bunch Cilantro, chopped

1 Can Black Beans  

1 Bag Round Style Restaurant Tortilla Chips

Sour Cream


1 Football (Composite)


For the Mango Pineapple Salsa:

1 Pineapple, ¼” cube

1 Mango, ¼” cube

3 Cans Hansen’s Mandarin Lime Soda

1 Orange Bell Pepper, diced

1 Red Bell Pepper, diced

2 Jalapenos, diced with seeds removed

⅓ Cup diced Red Onion

½ Cup Lime Juice

½ Bunch Cilantro, chopped

Salt (To Taste)


Step 1:

Combine thinly sliced green onion bulbs, Hansen’s Root Beer Soda, ketchup, Worcestershire sauce, and garlic for the meat marinade. Marinate meat for 12-24 hours for best results.

Step 2:

In a small saucepan over medium heat, add butter and flour, and whisk together until combined. Continue whisking while slowly adding milk. Once mixture comes to a simmer, turn off the heat and incorporate cheese until melted.

Step 3:

In a large skillet, lightly oil pan and set the temperature to high. Drain marinade from meat and reserve for later use. Once pan is hot, sear both sides of the meat. Pour some of the reserved marinade in on the seared meat. Cook meat on both sides, and once the liquid is evaporated, remove meat and cut into small pieces.

Step 4:

For the Mango Pineapple salsa, pour Hansen’s Mandarin Lime Soda in a small pot and reduce half the volume to make a soda syrup. Set aside to cool.

Step 5:

Combine cooled soda syrup, lime juice, red and orange peppers, pineapple, mango, jalapeno and cilantro. Let rest in a refrigerator for 2 hours, drain excess liquid.

Step 6:

Time to cut your football in half! Using a box cutter, x-acto, or utility knife, carefully cut the the football in half along the seam. Remove rubber lining.

Step 7:

Assemble the nachos! Line the football with parchment paper. Layer the chips, cheese, steak, warmed black beans, diced tomatoes, thinly sliced green onion stalks, black olives and chopped cilantro inside the half cut football. Repeat this process until all ingredients are used, put as much sour cream as you want on top, and serve!

Created in partnership with Hansen’s Soda. 

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3 Unexpected Ways To Use Avocados On Game Day [WATCH]

Avocados on Game Day—not a want, rather, a necessity. A delicious, delicious NECESSITY.

In fact, it’s expected that Big Game partiers will consume over 139 MILLION pounds of fresh avocados during the week’s festivities! That’s a lot of necessity.

But with great avocados comes great responsibility, and even greater possibility, so just how do you plan on eating yours? Sure, you could mash ‘em up into guacamole and chip-n-dip to your heart’s content, but after checking out the recipes below, you’re going to rethink every avocado you’ve ever laid eyes on.

Here are three unexpected yet totally Game Day appropriate ways to eat up those pretty green babies.

Avocado Fries with Carne Asada


What’s a potato? These fries from Josh Scherer (Culinary Brodown) are made from 100% pure avocado and loaded with marinated carne asada, refried beans, Mexican crema and queso fresco, and a ‘liberal squirting of Sriracha.’ I’ll take twenty.

Avocado and Bacon Deviled Eggs


With Josh Elkin’s recipe for Avocado and Bacon Deviled Eggs on the playing field, the Easter Bunny’s definitely getting a run for his money—sorry, man, we prefer our eggs to be filled with creamy avocado and bacon-infused yolks, not expired Tootsie rolls.

Avocado Frito Pie Bombs


These insane Avocado Frito Pie Bombs from Amy Erickson (Oh Bite It) are lethal, but in the best possible way—exploding with flavors of baked avocado, chili cheese, and Frito chips, they’re dangerously delicious.

Created in partnership with the Hass Avocado Board


Avocado Fries With Carne Asada Are The Best Thing You’ve Never Tasted

Big Game Avocado Fries & Carne Asada | Foodbeast Kitchen

Introducing: AVOCADO FRIES topped with CARNE ASADA

Posted by Foodbeast on Thursday, February 4, 2016

The other day I was flipping through a dictionary and was astounded after coming across this definition—let me drop some knowledge on you real quick:

Avocado Fries (noun): crispy, delicious fries made from frying slices of fresh avocado. Best served with a topping of marinated carne asada, refried beans, Mexican crema, queso fresco, and Sriracha.

ex: After discovering Culinary Brodown’s recipe for Avocado Fries with Carne Asada, I made ten batches!

synonyms: NONE

Okay, obviously there’s a little bit of dramatization going on (there’s no way I’d just pick up a dictionary with Google in existence), but you get the point—avocado fries are Heaven-sent, and when you throw carne asada, beans, cheese, and sauce into the mix, they’re straight-up angelic.

10/10 WOULD recommend these Avocado Fries as a substitute for your usual greasy go-to on Game Day. With naturally good fats, no cholesterol, and of course, that creamy delicious taste, they’re a must.

If you’re ready to make a substitution from the boring ol’ potato, grab yourself a few avocados, heat up some oil, and get ready to make some green magic.


Photo by Pete Pham

Avocado Fries with Carne Asada

Serves: 4

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes


4 slightly underripe Hass avocados

1 cup flour

1 + 2 Tbsp cornstarch

1 ½ cups ice cold seltzer water

¼ tsp salt

1 gallon vegetable oil

½ lb marinated carne asada (flap meat)

1 16-oz can refried beans

¼ cup Mexican crema

¼ cup crumbled queso fresco

liberal squirting of Sriracha

1.  Heat 1 gallon of vegetable oil in a large, heavy bottom pot—use less oil if you don’t have a big enough pot—until it gets to 375 degrees.

2.  Prepare the tempura batter by whisking together flour, 1 Tbsp corn starch, seltzer water, and salt in a large mixing bowl.

3.  Slice the avocados in half and remove the cores. Make four vertical cuts from end to end in each avocado half leaving 5 slices of avocado. Use a large spoon to scoop out the avocado slices, making sure to keep them intact.

4.  Lay out remaining 2 Tbsp of cornstarch in a small bowl. Dredge the slices of avocado in cornstarch, then cover in tempura batter, and gently drop in the 375 degree oil. Working in batches, fry each piece for approximately 30-45 seconds, or until golden brown, then remove and let drain on paper towels.

5.  Sear carne asada in a hot pan, let rest for 5 minutes, then chop into small bits.

6.  Lay out fried avocado slices on a large dish, then top with carne asada, heated refried beans, sour cream, queso fresco, and a squirting of Sriracha.


Created in partnership with the Hass Avocado Board


How To Make A Spicy Beer Mimosa With A Jalapeno Popper

In the mood for something spicy this Super Bowl Sunday? Some of the boys from Foodbeast came up with an idea for this Spicy Beer-mosa cocktail that will DEFINITELY make an appearance at our game day party.

Enlisting the help of our friend Julia from Mesa, we set out to create the this beer-mimosa concoction.

All you need is some rye whiskey, jalapeño simple syrup (which the video shows you how to make), orange juice and Hefeweizen beer. You can really pick any beer you enjoy, but they used a Hefeweizen to compliment the orange flavors.

To garnish grab some chipotle dry rub and a jalapeño popper

You can check out the video above for the complete recipe, measurements and all.

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Create An Epic Taco Quesadilla Pizza By Combining Your Favorite Game Day Snacks


Photos by Becky Hughes

Go team! Score the point! Or whatever. More importantly, here’s a taco-inspired pizza that uses a quesadilla instead of a crust, and calls for RO*TEL diced tomatoes and green chilies, which adds a bold, zesty flavor you won’t be able to stop eating (seriously). I’ll give you a second to pick up your jaw from the floor, because this is pure HEAVEN.


Taco Quesadilla Pizza

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 6



  • 2 flour tortillas
  • 2 cups sharp cheddar cheese
  • 1 can RO*TEL (drained)
  • ½ cup cilantro leaves
  • 1 lime
  • 1 jalapeño, sliced thin (seeds removed if you can’t take the heat)


1)   On one tortilla, layer about ¼ cup of cheese. Top with 1/4 cup RO*TEL, then another layer of cheese. Finish with the second tortilla.


2)   Toast quesadilla in a dry pan on medium heat for about 5 minutes on each side, or until cheese is melted and tortilla is golden brown and smells toasty.QUES4

3)   Transfer quesadilla to a baking sheet and top with another 1/4 cup RO*TEL and remaining cheese. Broil until cheese is melted.


4)   Top with avocado, more RO*TEL, cilantro, jalapeño and a squeeze of lime. Cut into 6 slices and serve warm.



Original post by Becky Hughes on Spoon University

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Here’s How You Can Help Set A Guacamole World Record


It’s no secret that Americans are crazy about avocados. Fresh avocado consumption increased over 13 percent from last year, and it’s expected that a record 278 million avocados will have been consumed leading up to this February’s Big Game.

Oh, yeah, it’s also no secret that we love to enjoy avocados during any and every athletic event! This year, an estimated 139 million pounds of avocado will be consumed in celebration of the Big Game (16 million more pounds than last year).

That statistic is already impressive on its own, but the Hass Avocado Board is looking to shatter even more records, via ‘the world’s largest online photo album of guacamole dipping.’ To meet their #GuacGoal, they’re asking Americans to share photos of their avocado-centric football feasts via Twitter, Instagram, Facebook, Google+, Vine or Flickr using the hashtag.

To become a part of this history-making attempt, avocado fans can submit photos between January 22 and February 7. Participants will be automatically entered for a chance to win a grand prize of $500, two runner-up prizes of $250, and one of seven footballs signed by Joe Montana.

You can even see how fellow avocado lovers enjoy their guac during Big Game festivities, at this online photo gallery. #GuacGoal is the new #SquadGoal, so start dippin’!

Created in partnership with the Hass Avocado Board


7-Layer Dessert Dip with Nutella ‘Refried Beans’ and Coconut ‘Cheese’

While some of us attend Super Bowl parties to watch the actual game, most of us know why we’re really there: the commercials and the food. Wings, beer, and lots of yummy dips are staples at every event. Certainly, if it’s not broke, don’t fix it, but if you can make it better, well, you better (heh heh). So this year, blow your friends’ minds and taste buds by showing up on game day with a seven layer dip that is nothing but dessert.

Check out the recipe for the dip and cinnamon-sugar tortilla chips below:


Seven Layer Dessert Dip 


adapted from How Sweet Eats

  • 1 ripe avocado
  • 1T butter, softened
  • 2 1/2c powdered sugar, sifted
  • pinch salt

“Refried Beans”
adapted from Cooking Classy

  • 1/2c heavy whipping cream
  • 1/4c plus 2T Nutella
  • 4oz cream cheese, room temp

“Sour Cream”

  • 5oz Cool Whip
  • 1/4c sour cream


  • 1 1/4c strawberries, chopped and divided
  • 1/2T sugar


  • 3/4c coconut (shredded or flaked up to you)
  • orange food dye
  • yellow food dye

“Green Onions”

  • 1/3c Jet-Puffed Mallow Bits Marshmallows (they look like the kind I eat out of the hot chocolate mix)
  • green food dye


  • 1/2c mini Oreos, quartered

How to Make It

  1. Cream together avocado and softened butter. Add pinch of salt and powdered sugar and mix until combined. Cover and refrigerate until ready to use.
  2. Whip cream until stiff peaks form. In separate bowl, cream together ¼ cup plus 2 tablespoons Nutella and 4 ounces cream cheese, then fold in whipped cream until no streaks are visible. Cover and refrigerate until ready to use.
  3. Stir together Cool Whip and sour cream. Cover and refrigerate until ready to use.
  4. Wash, hull, and chop strawberries to measure 1 and ¼ cups. In medium bowl, mush 1/2c of strawberries, until pretty pulverized. Stir in remaining 3/4c chopped strawberries and ½ tablespoon of sugar. Drain the bit of liquid that it creates before layering the strawberries onto the dip.
  5. In a small bowl, stir together ¾ cups coconut and food coloring — start with a bit of orange and add a bit of yellow. Adjust as needed until it resembles the color of cheddar cheese.
  6. In a small bowl, stir together 1/3 cup mallow bits and green food coloring (just a drop or two). Full disclosure: it’s not going to work out the greatest. You will get little green spots all over your mallows and that’s it. But I think this step is worth it; even the little bit of color on the mallows really makes them pop.
  7. Chop mini Oreos in quarters and measure out ½ cup.

Here it all is, unassembled:

Seven Layer Dip Ingredients

Assembly: Layer your dip in a 7×11 glass baking dish. Spread avocado buttercream on bottom on dish. Spread the nutella mixture on top of that, and then spread the Cool Whip/sour cream combo on top of that. Then layer on the strawberries. Sprinkle the coconut over the strawberries. Then top with mallow bits and Oreos.


Cinnamon Sugar Tortilla Chips

from Chow


  • 12oz of your favorite tortilla chips
  • 2T Canola oil
  • 1t cinnamon
  • 6T Sugar


  1. Combine cinnamon and sugar in a small bowl.
  2. Pour half of the bag of chips, half of the oil, and half of the cinnamon sugar into a brown bag and shake until the chips are coated. Pour the coated chips into a serving bowl. Repeat with the remaining ingredients. Then dig in.

Great Odin’s Raven, this is drop-the-mic amazing. Like, ah-ah-amazing. I can promise you that people will have a hard time believing that it’s not a regular seven layer dip… until they bite into the Oreos on top.