This post is sponsored by Frank’s RedHot and Her Campus Media. All opinions are my own. Thank you for supporting the brands that make Space, Place & Southern Grace possible!
Did Kentucky just become a football school? The UK Wildcats are 5-0 on the season and we’re not stopping now! I’m coming at you with another one of my favorite and forgiving recipes that is perfectly customizable for any picky eater in your life and all the football fans wherever your tailgate takes place. My Ultimate Game Day nachos are sure to be a crowd-pleaser with just the right balance of heat, cool, and fresh flavors. This recipe also lets my household play to our strengths – Alan handles the grill while I field all the seasoning and veggies. Thanks to the #1 brand of Hot Sauce in America, Frank’s RedHot, for inspiring me to spice up food and life. Read on for the recipe!
What You’ll Need:
- 1 whole chicken
- 1 bag Monterrey Jack shredded cheese
- 1 container of mild beer cheese
- Fresh Roma tomato
- 1 purple onion
- Fresh cilantro
- Green onions
- 1 fresh jalapeno
- 1 can of black beans
- 1 avocado
- 1 ear fresh corn
- 2 limes
- 1 bag of your favorite tortilla chips (I prefer the Cantina style – thin and crispy)
- Salt
- Pepper
- Garlic powder
- Sour Cream
- Ranch dressing
- Frank’s RedHot
Directions:
- Generously coat whole skin with skin on with rub mixture containing salt, pepper, garlic powder, onion powder, chili powder, paprika, and a dash of cayenne pepper.
- Using your favorite beer, insert full, open beer can inside chicken and sit upright inside smoker as shown.
- On a temperature of 225 degrees for roughly 4-5 hours, cook to an internal temperature of 180 degrees. Cook time dependent on size of whole bird. I used a 4.5 lb chicken.
- Once cooked through and cooled, slice breasts off bone and shred using two forks.
- With smoker still on, grill shucked corn until roasted on all sides.
- Finely dice all veggies and cut corn off cob into individual kernels.
- In a baking pan lined with aluminum foil, cover the bottom with a layer of tortilla chips and Monterrey jack cheese. Repeat three times.
- Dollop 5-6 spoonfuls of room temperature beer cheese onto top of layered chips.
- Add 1/2 can of black beans and pulled chicken atop the chips as shown. Bake 7-8 minutes in oven on 350 degrees or until cheese is fully melted. Watch closely so as not to burn the corners of the chips on top.
- Add fresh veggies as desired. Recommended set up as bar style for guests to self-serve in small portions.
- To make sauce: Combine equal parts ranch dressing and sour cream in ramekin. Add 1 tablespoon of Frank’s RedHot (or 2 for more intense heat). Add 1 teaspoon of water if needed to thin mixture to drizzle consistency. Season with salt, pepper, and garlic powder to taste.
- Squeeze juice from 1/2 lime on top of platter – use remaining lime as wedges for garnishes and on serving bar.
- If desired, place nacho platter back into oven for 4 minutes on broil to warm toppings. I prefer the cold toppings with the chips, cheese, and warm proteins below.
Prep and cook time takes roughly 6 hours. Serves 6 people.
