Make ‘em.  Eat ‘em.  Love ‘em.  Our ultimate nacho recipe for the big game. 

Serves 4.

INGREDIENTS

1 bag tortilla chips

Cheese: 1 LB total, mix your favorites:
Make it spicy with Pepperjack
Make it nice with Pleasant Ridge Reserve
Make it gooey with Asiago Fresco
Make it smoky with Smoked Gouda

Toppings:

1/2 jar Spicy McClure’s Pickles, sliced
1/2 jar Rick’s Picks Smokra, chopped
Handful of pitted kalamata olives, chopped
Handful of peppadews, chopped
Creme Fraiche or your favorite sour cream
Queso blanco from Mozzarella Company

Meat:

1/4 LB Nduja, cut in pieces
1/4 LB Chorizo, sliced

DIRECTIONS

Preheat oven to 350 degrees.  Shred your cheese and gently toss in a bowl.

On a cookie sheet, glass or metal pie pan layer spread an even layer of tortilla chips, approximately 1/3 of bag.  We’re going to make 3 even layers.

Layer on 1/3rd of toppings and meat and top with 1/3rd of shredded cheese.

Add a 2nd layer of tortilla chips (1/3rd of bag) and top with 2nd layer of toppings, cheese and meat.

Finish with a 3rd layer of tortilla chips and top with 3rd layer of toppings and remaining cheese and meat.

Bake in oven until cheese layers are melted, 10-12 minutes

Top with creme fraiche, queso blanco and/or sour cream.

Serve with plenty of napkins, cold beer or a fruity red wine.

Double or triple the recipe to feed the whole team!

Leave a comment below and tell us how you made the recipe…

Cielo has been the main man of Bleecker Street for 16 years now, so when he says something is good, you KNOW it is.  Right now he’s loving the cheddar ale soup we’re dishing out to our lunch crowd.   Try it at home with our super-simple recipe.      

Cheddar Ale Soup

2 medium leeks (white/pale green parts only), cut into ¼-inch dice (2 cups)

2 medium carrots cut into ¼ -inch dice (1 cup)

2 celery ribs, cut into ¼-inch dice (1 cup)

2 tsp finely chopped garlic

1 bay leaf

½ stick (1/4 cup) unsalted butter

½ cup all-purpose flour

2 cups whole milk

14oz. low sodium chicken broth

1 (12oz.) bottle ale such as Bass

½ TBSP Worcestershire sauce

1 tsp dry mustard

1 tsp salt

¼ tsp black pepper

1 lb Hennings Cheddar Cheese, grated (4 cups)

4 bacon slices, cooked and crumbled

Wash leeks in a bowl of cold water, letting sand/dirt fall to the bottom and skimming the leeks off of the top. Drain in a colander.

Cook leeks, carrots, celery, garlic and bay leaf in butter in a 4-quart heavy saucepan over medium-low heat, stirring occasionally, until vegetables are very soft, about 10-15 minutes.

Reduce heat to low and sprinkle flour over vegetable, then cook, stirring occasionally, 3 minutes.

Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. (For a smoother soup discard bay leaf, then puree in a blender, or use an immersion blender at this point).

Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by handfuls, stirring occasionally, and cook until cheese is melted, 3-4 minutes (do not boil). Adjust seasoning as needed.

Serve sprinkled with bacon.

We love cheese.  A lot.  So it’s only natural that we got a massive wheel of Wisconsin cheddar to dig into as we watch the [Jets/Bears/Packers/Steelers] charge to victory.

Taller than a TV and heavier than a fridge, we certainly can’t pick it up, but we can make some mean nachos with it.  And we want you to join us for nachos.  So come along for some cheddar-centric fun in NYC.  We’re also getting mammoth wheels in Atlanta, Houston and Cincinnati with festivities planned for January 22 at our shops in Kroger stores.

Here’s the Manhattan scoop:

See THE BIG CHEESE:  Our Greenwich Village shop is home to the mammoth wheel of cheddar, made from the equivalent of 18,608 glasses of milk!  Guess how much it weighs and if you’re the closest guess, win a $100 gift card.  We’ll be making nachos, cheesy dips & more for you to taste as we get closer to the big game.  (at 254 Bleecker Street Jan 20 – Feb 1)

After-School Fun on Jan. 27:  Stop by for snacks, coloring and storytime in our Greenwich Village classroom from 2:30-4:00PM.  We’re hosting the little cheeses of the neighborhood, and we have tons of fun and prizes in store.  No RSVP needed.  Download the coloring page here and bring it in to post in our store window!  Questions?  Call 212-243-3289 x38 or come by our shop for an event flyer.

Grand Central’s Super Bowl Bash: THE BIG CHEESE meets Grand Central and will literally stop traffic all day in Vanderbilt Hall.  Join us on February 3 as we cut up and taste the mammoth wheel.  There will be fun, games and prizes in store as we get ready for the big game!

Nobody is more patriotic than Murray’s Field Merchandising Specialist Nathan Aldridge (see photographic evidence). As such, one of Nathan’s favorite holidays is coming up soon: Super Bowl Sunday! This year, make Nathan’s blue cheese dip the highlight of your viewing party.

As a cheesemonger I’ve been asked many times for my suggestions for parties, gatherings, weddings, birthdays, you name it.  This time of year however, I do not wait to be asked for my educated opinion.  I yell it from the mountain tops! You can’t watch the Super Bowl without eating chicken wings, and you can’t eat chicken wings with out blue cheese dressing!  That would be like watching the Super Bowl and skipping the commercials. 

My favorite Super Bowl Blue Cheese is Rogue Creamery’s Smokey Blue.  For the last 5 years, this dip has been the highlight of every ceremonial chicken wing eating event I have hosted(aka the Super Bowl). The smokiness of this particular blue cheese adds a rustic, woodsy flavor to the dip.  It’s also delightful with carrots, broccoli, cauliflower, and celery (for those of you who like to nibble on the lighter side).

Smokey Blue Cheese Dressing

1/2 tsp. garlic salt
1/2 tsp. white pepper
dash black pepper
1/2 tsp. worcestershire sauce
1/4 c milk
2 tbsp. vinegar
2c  mayonnaise
3/4c crumbled Rogue Creamery Smokey Blue

Directions:
Blend together dry spices then add the Worscestershire sauce. Add the milk then let sit for a few minutes, to dissolve the spices.  Have the mayonnaise measured out as well as the smokey blue cheese crumbles before you add the vinegar to the milk mixture.

Add the vinegar to the milk mixture. It will start to curdle: this is normal.

Add the mayonnaise and whisk together well.  When blended, add the Smokey Blue crumbles.

The longer you let the dressing refrigerate, the better the flavor will be. I suggest preparing 2 days before chow time.

Yield: 3 cups (if you need to make more, make 2 batches, DO NOT double the recipe, the flavors will not blend as well.)

Enjoy!  You can thank me later.