Saints Tailgate Meal of the Week presented by Frito Lay | NewOrleansSaints.com

CUBAN NACHOS

Ingredients:

Tostitos Hint of Lime - 8 oz.

CUBAN STYLE BLACK BEANS - ½ cup

PICADILLO A LA HABANERA - ½ cup

RED BELL PEPPER PICO - ¼ cup

Queso Fresco - Sprinkle

Preparation:

Top chips with the ingredients listed 

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PICADILLO A LA HABANERA

Ingredients:

Olive Oil - 2 Tbsp.

White Onions, chopped ¼" - ½ cup

Green Bell Peppers, chopped ½" - ¼ cup

Yellow Bell Peppers, chopped ½" - ¼ cup

Garlic, minced - 3 tsp. 

Ground Beef 80/20 chuck - 1 lb. Weight 

Tomato Sauce - ½ cup

Tomato Paste - 1 Tbsp. 

Oregano Leaves, dried - 1 tsp.

Cumin, ground - ½ tsp. 

Dry White Wine - 2 tsp. 

Kosher Salt - 1 tsp. 

Black Pepper - ½ tsp. 

FRIED POTATOES - 1/3 cup 

Capers - ¼ cup

Pimiento Stuffed Green Olives - ½ cup

Olives Juice - 1 tsp. 

Raisins - ½ cup 

Preparation:

In a large skillet heat olive oil over medium heat. Sauté onions, bell peppers, and garlic until onion is translucent. 

Add ground beef and brown over medium heat.

Add the rest of the ingredients one by one and continue cooking until meat is tender and completely cooked through to 165*. 

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POTATOES

Ingredients:

Potatoes - 2

Preparation:

Pre heat fryer at 350 F

Cut potatoes in ½" cubes. Fry until golden brown (approx.. 2 minutes)

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CUBAN STYLE BLACK BEANS

Ingredients:

Olive Oil - 1 Tbsp. 

White Onions, chopped ¼" - ¼ cup

Garlic, minced - 1 tsp. 

Black Beans, canned - 1(15.5 oz. can)

Cumin, ground - ¼ tsp. 

Oregano Leaves, dried - ½ tsp. 

Kosher Salt - 2 Finger Pinch 

Sugar - ¼ tsp. 

Dry White Wine - ½ tsp.  

Preparation:

In a sauce pan heat olive oil over medium heat. Sauté onions and garlic until onions are translucent. 

Add Black Beans, Cumin, Oregano, Salt, Sugar, and Dry Wine and cook for about 5 minutes until beans simmer. 

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RED BELL PEPPER PICO

Ingredients:

Roasted Red Bell Peppers from a jar, chopped ½" - ½ cup

Corn, canned - ¼ cup

Lime Juice - 1 Tbsp. 

Olive Oil - ½ tsp. 

Kosher Salt - 1/8 tsp. 

Avocado, firm, cubed ½" - 1

Preparation:

In a mixing bowl mix all ingredients.

BUFFALO CHICKEN NACHOS

Ingredients:

Doritos Nacho Cheese - 3 oz. wt.

BLUE CHEESE CHICKEN SAUCE - 3 oz. vol.

Buffalo Sauce - Sprinkled, as needed

BUFFALO RELISH - 3 Tbsp.

Preparation:

Add Ingredients to Doritos in order listed above. 

Serve immediately.

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BLUE CHEESE CHICKEN SAUCE

Ingredients:

Alfredo Sauce - 2 cups

Whole Milk - ½ cup

Blue Cheese, crumbles - ¾ cup

Chicken Breast Strips, Cooked, grilled, chopped - 6 oz. wt. or 1 ¼ cups.

Preparation:

In a sauce pan add alfredo sauce and whole milk. Whisk constantly until sauce starts simmering.

Add blue cheese and keep whisking until blue cheese melts and incorporates to the sauce. 

Fold Chicken into the sauce.

Serve hot.

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BUFFALO RELISH

Ingredients:

Carrots, grated - 3 cups

Celery, chopped, 1/8" - 3 cups

Green Onions, sliced - 3 cups

Preparation:

In a mixing bowl add all ingredients. Mix together.

Serve cold.

TOSTITOS CHICKEN CHILIQUILES

Ingredients:

Tostitos Cantina Traditional Chips - 5 oz

Salsa Verde - 5 oz. vol. 

Monterey jack Cheese, medium shred - ½ cup 

Pulled Chicken Breast - 2 ½ oz. wt. 

Fried Eggs, Over Easy - 2 each

Radish, sliced 1/16th of an inch on the mandolin, then sliced into matchsticks - ¼ cup 

Fresno Chilis, sliced into thin rounds - 6 slices 

Cilantro, washed, minced - 1 tbsp. 

Queso fresco, crumbled - Sprinkle

Preparation:

Place ingredients in bowl in the order listed above

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SALSA VERDE

Ingredients:

Vegetable Stock - 2 cups 

Chicken Stock - 2 cups 

Yellow Onion, med.; cut into quarters - 1 each 

Garlic, whole cloves, smashed - 4 each 

Tomatillos, husk removed, washed; cut in half - 2 lbs. 

Cumin, ground - 2 tsp.

Jalapeno pepper, cut into fourths - 1 ½ oz. wt. 

Salt - ½ tbsp. 

Preparation:

Place all ingredients in large sauce pan, bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes. Remove from heat and cool.

Using a blender, puree the salsa until desired consistency is reached.  

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OVEN ROASTED CHICKEN BREAST

Ingredients:

Chicken Breast, boneless, skinless - 4 lbs. 

Kosher Salt - 1 Tbsp

Black Pepper, table grind - 1 Tbsp

Hatch Green Chili Powder - 1 Tbsp

Preparation:

Season chicken breasts and roast in 400* oven for 30 minutes or until internal temperature is 165*

TOSTITOS ROASTED ROMESCO SCOOPS

Build:

Tostitos Scoop, individual chip - 1 each 

ROMESCO SAUCE , heated - 1/2 tsp.  

Arugula, fresh - 3 leaves

ROASTED VEGETABLES , heated - ½ Tbsp  

Feta Cheese, crumbles - Sprinkle  

Preparation:

Out of the Tostitos bag, pick out individual Scoops that are whole, complete, and free of large breaks. Top each chip with the romesco sauce, arugula, roasted vegetables, and feta cheese. 

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ROMESCO SAUCE

Ingredients:

Large Peeled Roasted Red Bell Pepper,fresh - 4 whole peppers 

Roma Tomatoes, whole - 2 each 

Garlic cloves, skin on - 4 each 

Olive Oil - 1 tbsp.

French bread, 1 inch slices, crust removed, toasted - 2 each 

Almonds, sliced, toasted - 1 cups 

Sherry Vinegar - ¼ cup

Smoked Paprika - 3 tbsp. 

Cayenne Pepper - 1/4 tsp. 

Salt, Kosher - 1/2 tbsp. 

Water, tap - ½ cup

Preparation:

Pre heat oven to 350F degrees 

Chargrill bell peppers on an open flame until black and blistered all over. Place in a bowl and cover with plastic wrap to allow to steam for 20 minutes. Remove outer char, stem, and seeds from the peppers. 

Place tomatoes and garlic on a parchment lined sheet tray. Drizzle with olive oil and toss to coat. 

Place in the oven for 30 minutes until tender. 

Remove from oven and allow to cool. 

Remove tomato skin and squeeze garlic from skin. 

Place the roasted peppers, tomatoes, and garlic in the blender. 

Blend until smooth. 

Add the toasted bread, almonds, vinegar, paprika, cayenne pepper, and salt. 

Blend until smooth add water as needed for consistency. 

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ROASTED VEGETABLES

Ingredients:

Yellow Squash, quartered length wise, ½ inch dices - 5 cups 

Zucchini Squash, quartered length wise, ½ inch dices - 5 cups 

Orange Bell Pepper, washed, stem and seeds removed, ½ inch dices - 5 cups 

Olive Oil - ½ cup

Balsamic Vinegar - 1/4 cup 

Red Pepper Flakes - 1/2 tbsp. 

Oregano, dried - 1/2 tbsp. 

Basil, dried - 1/2 tbsp. 

Thyme, dried - 1 tsp. 

Black Pepper, table ground - 1/2 tsp. 

Salt, Kosher - 1 tsp. 

Preparation:

Pre heat a convection oven to 400 degrees

Place vegetables into a bowl. 

Mix together the remainder of the ingredients into an olive oil marinated until well combined. 

Pour the olive oil mixture on top of the vegetables. Toss to evenly coat.  

Pour vegetable mixture onto two parchment lined sheet trays. Evenly distribute the mixture across the sheet tray to not over crowd the vegetables. 

Roast for 15 minutes until caramelized and cooked through.

SUMMER CHICKEN SALAD

Ingredients:

Butter Lettuce Leafs - 12 each

CHICKEN SALAD - 10 1/2 cups

Stacy's Pita Chips - 2 cups

Tajin Seasoning - 1 Tbsp

Pomegranate Seeds - ¼ cup

Cilantro leaves, torn - ¼ cup

Preparation:

In a salad bowl, mix in chicken salad and Stacy's Pita Chips until they are evenly distributed.

Sprinkle tajin, pomegranate seeds and cilantro on top of salad mix. 

Scoop approximately ¾ cup of salad mix onto each butter lettuce leaf, add more Stacy's Pita Chips for garnish.

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CHICKEN SALAD

Ingredients:

Cantaloupe, cubed ¼" - 16 oz. vol. (1 pint)

Red Onions, chopped 1/8" - 8 oz. vol. (1 cup)

Radish, thinly sliced - 16 oz. vol. (1 pint)

Honey Roasted Cashews, roughly chopped - 8 oz. vol. (1 cup)

Chicken Breast, fully cooked, grilled, diced - 32 oz. vol. (1 qt.)

SPICED YOGURT - 4 oz. vol. (1/2 cup)

Preparation:

In a mixing bowl mix all ingredients listed above. Refrigerate.

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SPICED YOGURT

Ingredients:

Greek Yogurt, reduced fat - 1/2 cup

Cilantro, roughly chopped - 1 Tbsp

 Mint, roughly chopped - ½ Tbsp

Corriander, ground - ¼ tsp

Cumin, ground - ¼ tsp

Extra Virgin Olive Oil - 1 Tbsp

Lime Juice - ½ Tbsp

Salt, Kosher - ½ tsp

Preparation:

In a food processor lend in yogurt, cilantro, mint and spices until smooth.

With food processor still running, add olive oil, lime juice and salt. Make sure mixture is smooth.

RUFFLES OVERLOADED TRIPLE POTATO NACHOS

Ingredients:

Ruffles classic potato chips - 2 OZ WT

CHEDDAR SAUCE - 2 OZ VOL

Sharp Cheddar cheese, shredded - 3 TBLS

Garlic Mashed Potatoes, prepared - 3 ounces

Tater Tots, fried or baked - 8 each

Sour cream 2 Tbls

Bacon, cooked, diced - 3 Tbls

Green onions, sliced 1/8" - 2 tsp

Preparation:

Place Ruffles on plate, Top evenly with ingredients in order

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CHEDDAR CHEESE SAUCE

Ingredients:

Tostitos Smooth & Cheesy Queso - 1 16 oz jar

Sharp cheddar, shredded - 1 cup

White pepper - ¼ tsp

Preparation:

In a small pot or double boiler set up, over low heat, heat queso until hot. Add shredded sharp cheddar and pepper, whisk thoroughly until very smooth.

Ranchero BBQ Nachos

Ingredients:

Fritos Scoops - 3 oz. wt

RANCHERO BBQ BEEF MIX - ½ cup

PICKLED RED ONION MIX, drained - ¼ cup

Queso fresco, crumbled - 1 Tbsp

Preparation:

Top Fritos with ingredients in order listed above. 

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RANCHERO BBQ BEEF MIX

Ingredients:

RANCHERO SAUCE - ½ cup

Hickory Smoke BBQ sauce - ½ cup

 Water - 1 cup

Kosher Salt - 1 tsp.

Cooked Beef, drained, chopped. 

Ex. Chuck, round, pot roast, brisket - 1 Lb. wt. 

Preparation:

In a sauce pan mix over medium heat ranchero sauce, BBQ sauce, water and salt.

Add cooked beef to mixture and stir constantly until mix reduces and thickens. 

Hold until needed 

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RANCHERO SAUCE

Ingredients:

Butter - 1 Tbsp. 

White onions, chopped, 1/4" - ½ Cup

Green Bell Pepper, chopped, 1/4" - ½ Cup

Jalapeno, chopped, 1/8" - ¼ Cup

Garlic, minced - 1 ½ tsp. 

Cumin, ground - 1 ½ tsp. 

Oregano, ground - 1 tsp. 

Cayenne - ¼ tsp. 

Kosher Salt - 1 tsp. 

Chicken Broth, unsalted - 2 Cups

Tomato Sauce - 1 (8 oz. can)

FLOUR WATER MIX - 2 Tbsp. 

Cilantro, chopped - ¼ Cup. 

Preparation:

Melt butter in large skillet over medium heat. Add white onions, green peppers, jalapenos, garlic and sauté until vegetables are soft (about 5 minutes).

Add cumin, cayenne, oregano, and salt. 

Add broth and tomato sauce until sauce reduces, stirring frequently (about 10 minutes). 

Add flour water mix and let it thicken. 

Lower heat and add cilantro.

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FLOUR WATER MIX

Ingredients:

All Purpose Flour - 1 cup

Water - 2 cups

Preparation:

Mix water and flour together until smooth. 

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PICKLED RED ONION MIX

Ingredients:

Rice Vinegar, seasoned gourmet - 1 Cup

Water, room temp - ½ Cup

Cumin, ground - 1 tsp.

Sweet Red Onions, sliced - 6 oz. wt.

Jalapeno, sliced - 2 oz. wt.

Garlic, minced - 1 Tbsp. 

Preparation:

In a mixing bowl whisk together vinegar, water and cumin. 

Add red onions, jalapeno and garlic. 

Mix all together and refrigerate for at least 3 hours before serving.

FRITOS JALAPENO BURGER

Ingredients:

Burger Bun - 1 each

Jalapeno Jelly - 2 Tbsp.

FRITOS BURGER PATTY - 1 each

Pepper Jack Cheese, sliced - 2 slices

AUNT JEMIMA CANDIED BACON STRIPS - 2 each

Fritos Spicy Jalapeno Corn Chips - 4 oz. vol.

Preparation:

Spread jelly on top and bottom bun, then top burger patty with cheese, candied bacon and Fritos Spicy Jalapeno Corn Chips

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FRITOS BURGER PATTY

Ingredients:

80/20 Beef Chuck, ground - 1 lb.

Garlic, minced - ½ tsp

Salt, Kosher - ½ tsp

Black Pepper, ground - ½ tsp

Pepper Jack Cheese, shredded - ¾ cup

Fritos Spicy Jalapeno, crushed - ¾ cup

Fritos Original, crushed - 1 cup 

Preparation:

In a mixing bowl, mix in all ingredients listed above. Allow to refrigerate for at least two hours.

Form into 4 oz. patties and cook over medium heat to 165*.

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AUNT JEMIMA CANDIED BACON STRIPS

Ingredients:

Bacon, thick cut, Cherrywood smoked - 1 lb.

Aunt Jemima syrup - 8 oz. vol. 

Brown sugar, light - 4 oz. vol.

Preparation:

Preheat oven to 300 F

Line a sheet tray with parchment paper and a raised rack.

In a small bowl, mix maple syrup and brown sugar together so that there are no clumps.

Brush maple syrup mixture on both sides of bacon.

Place bacon on rack, in a single layer, and bake for approximately 10 minutes, or until bacon is caramelized and rendered, but not burnt.

Approximately every 5 minutes, brush bacon with remaining maple syrup mixture, and rotate rack to keep from burning.

Remove from oven, then brush one last time with maple mixture.

Using tongs, carefully place bacon onto a sheet tray in a single layer, to cool.

FRITOS BBQ PULLED PORK TACOS

Ingredients:

Tortilla, street style, flour - 1 each

BBQ pulled pork, cooked, warm - ¼ cup

Cheese, cheddar, shredded - 1 Tbsp

Onions, white, ¼ in. dice - 1 Tbsp

Jalapeno, pickled, rings - 3 each

Fritos Original Corn Chips - ¼ cup

BBQ Sauce - Drizzle

Preparation:

Warm tortillas on a flat top grill or in a skillet. 

Add BBQ pulled pork and top with cheddar cheese, onions, and jalapeno.

Add Fritos and drizzle with additional BBQ sauce.

FRITOS AVOCADO FRIES

Ingredients:

FRITOS BATTERED AVOCADO FRIES - 5 each

LIME CILANTRO MAYO - 1 oz. vol.

CHIPOTLE KETCHUP - 1 oz. vol.

Tostitos Salsa con Queso - 1 oz. vol. 

Preparation:

Serve 5 avocado fries with sauces listed above. 

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FRITOS BATTERED AVOCADO FRIES

Ingredients:

Medium Avocado, firm, ripe, halved, seeded, peeled, and cut into 1/2 " thick wedges - 2

Tempura Batter - As needed

Fritos Original, crushed into 1/8" pieces - As needed 

Salt - As needed 

Preparation:

Preheat fryer to 350 F. 

Bread avocado wedges as follows:

1) Tempura batter 2) Crushed Fritos 

Deep fry for 1:15 minutes. Remove from fryer, drain excess oil.

Sprinkle salt to taste

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LIME CILANTRO MAYO

Ingredients:

Mayo - 2 cups 

Lime Juice - 4 Tbsp. 

Cilantro, roughly chopped - ½ cup

Garlic, minced - 6 tsp. 

Salt - ½ tsp.

Granulated Sugar - Two Finger Pinch

Preparation:

In a food processor puree lime juice and cilantro. 

Add mixture to mayo and whisk ingredients until smooth. 

Fold in garlic, salt and sugar.

Serve room temp. 

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CHIPOTLE KETCHUP

Ingredients:

Ketchup 2 cups

Chipotle en Adobo, pureed - 1/4 cup + 2 Tbsp.

Lime Juice - 4 tsp.

Granulated Garlic - ½ tsp. 

Tequila - 2 Tbsp. 

Cumin, ground - Two Finger Pinch 

Preparation:

In a mixing bowl whisk together all ingredients listed above until smooth.

CHEETOS CHEESEBURGER MAC & CHEESE

Ingredients:

Cheddar Cheese Sauce - 32 ounces

Ground Beef, cooked, fat drained - 28 ounces

SECRET SAUCE, chilled - ¾ cup

Macaroni, cooked al dente, drained - 64 ounces

Sharp Cheddar Cheese, medium shred - 1 cup

Preparation:

Pre heat a convection oven to 350F. Mix the cheese sauce, ground beef, and the secret sauce together until well combined. Fold in the cooked macaroni and mix until evenly distributed in the sauce. Pour into a half hotel pan. Sprinkle the top of the mixture with the shredded cheese. Cover with foil and bake for 35 minutes or until the internal temperature reaches 165F degrees. Serve portion and top with Cheetos to order.

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SECRET SAUCE

Ingredients:

Mayo - 1 ¼ cup

Ketchup - 1 ¼ cup

Mustard - 1 cup

Dill Pickle Relish - ½ up

Preparation:

In a large mixing bowl combine all of the ingredients until evenly mixed. Set aside in the refrigerator until needed.

STACY'S MUFFALETTA PITA CHIP NACHOS

Ingredients:

Stacy's Garlic and Herb Pita Chips - 4 oz wt

Provolone, Medium Shredded - ½ cup

Genoa Salami, Deli Sliced, cut into 1/8 " pieces - ½ cup

Black Forest Ham, Deli Sliced, cut into 1/8 " pieces - ½ cup

Mortadella, Sliced, cut into 1/8 " pieces - ½ cup

Olives, sliced - ½ cup

Shredded Mozzarella, whole milk - ½ cup

PARMESAN CREAM SAUCE - 2 ½ oz vol

Dried Oregano - Sprinkle

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PARMESAN CREAM SAUCE

Ingredients:

Heavy Cream - 1 qt.

Processed American Cheese, White, diced 1" - 3/4 lb.

Parmesan Cheese, grated fine - 6 oz. wt.

Preparation:

In a sauce pot, place cream and bring to simmer over low heat. Add cheese, whisk to melt. Add parmesan. Blend until completely smooth.

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Procedure:

Place pita chips on bottom of cast-iron skillet.

Sprinkle the provolone cheese over the pita chips evenly.

Top with salami, ham and mortadella. Scatter olive over top of meat.

Sprinkle evenly with mozzarella cheese.

Cooking Method:

Place under the broiler for 5 minutes; ensure the skillet is at least 8 inches away from the heat source. OR

Place in a 400 degree oven for 10 minutes.

Remove from oven.

Sprinkle an additional 1 oz. wt. of the olive mixture over top of melted cheese. Drizzle with 2 ½ oz. vol. of the parmesan cheese sauce and top with dried oregano. Place cast-iron onto plate and serve.

DORITOS BLAZE NACHOS

Ingredients:

Doritos Blaze - 5 oz. vol.

PORK FILIPINO ADOBO - ¾ cup

PICKLED WATERMELON RADISH, drained - ¼ cup

Green Onions, chopped - 1 Tbsp

KEY LIME- YOGURT CREAM - 1 Tbsp

Key Limes, quartered - 4 each

Preparation:

Build nachos in order of ingredients listed above. Serve immediately. 

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KEY LIME-YOGURT CREAM

Ingredients:

Greek Yogurt - 8oz. vol.

Key Lime Juice - 4 oz. vol.

 Honey - 2 ½ tsp

Preparation:

In a mixing bowl whisk yogurt and lime juice, follow with honey and whisk well until incorporated. 

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PORK FILIPINO ADOBO

Ingredients:

Pork Butt - 5 lb.

Vinegar, distilled - ½ cup

 Soy Sauce - ½ cup

Sugar - ½ cup

Salt, Kosher - 1 Tbsp.

Garlic, crushed - 3 Tbsp.

Yellow Onion, sliced - 1 Cup

Black Peppercorn, toasted - 2 tsp.

Anise - ½ tsp.

Bay Leaves - 3 each

Preparation:

Preheat oven to 375 F. Spray bottom of full hotel pan with non-stick spray.

In a sauce pot mix vinegar, soy sauce, sugar and salt until sugar has dissolved.

Add garlic, onion, black peppercorn, anise, bay leaves and let simmer. 

Pour Mixture onto meat.

Cover pan with plastic and foil. Place in oven and braise meat for 2 hours (turn meat over half way through) 

When meat has internal temperature of 165 F remove meat from hotel pan. Set aside. 

Place jus in saucepan over medium high heat. Reduce liquid to 2/3 volume and place meat back to sauce. Serve hot. 

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PICKLED WATERMELON RADISH

Ingredients:

Watermelon Radish, thinly sliced

Black Peppercorn, toasted - ½ tsp.

Vinegar, distilled - ½ cup

 Sugar - ½ cup

Garlic, crushed - ½ Tbsp.

Salt, Kosher - 1 tsp.

Preparation:

Slice watermelon radish and place in cold water for at least 10 minutes.

Drain water, place radish in bowl and set aside. 

In a saucepan over medium high heat, toast peppercorn for about a minute. Add vinegar and sugar until dissolved.

Add garlic and salt. Simmer for 2 to 3 minutes. 

Remove from heat and carefully pour liquid over radish. Ensure radish is coated well with liquid. Allow for radish to soak in pickling liquid at least 1 hour (refrigerated) before serving.

CHORIZO QUESO BLANCO NACHOS

Ingredients:

Tostitos Thick Cut Round - 6 oz. vol

QUESO BLANCO SAUCE - ½ cup

Chorizo, cooked - ¼ cup

Jalapenos, fresh, chopped - 2 tsp.

Grape tomatoes, mixture of colors, quartered - ¼ cup.

Cilantro Leaves - As needed

Preparation:

Build nachos in the order listed above.

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QUESO BLANCO SAUCE

Ingredients:

Chorizo Oil (reserved from cooked chorizo) - 2 Tbsp.

Sweet Onions, chopped - ¼ cup

Garlic, minced - 3 tsp.

All Purpose Flour - 2 Tbsp.

Whole Milk - 3 cups

Cumin, ground - ½ tsp.

White Pepper, ground - ¼ tsp

Pasteurized Process American Cheese, cubed - 1 qt.

Jalapeno Pepper Jack, grated - 8 oz. wt.

Preparation:

In a sauce pan over medium heat, chorizo oil. Add onions, and garlic until onions cook.

Add All Purpose flour and let it simmer. Follow with milk, cumin and white pepper. Let it simmer.

Add Pasteurized American Cheese and with a wooden spoon stir constantly until all of the cheese melts.

Take off of heat and fold in Jalapeno pepper jack cheese. Stir until smooth and creamy.

FRITOS CHILI PIE SKINS

Ingredients:

POTATO SKIN HALF BOAT - 1 piece

Garlic Salt - Sprinkle

Cheddar Cheese, sharp, shredded - 1 Tbsp

Fritos, Regular or Flamin' Hot - ½ oz 

Chili, heated to 165 F - ½ cup

Cheddar Cheese, sharp, shredded - ¼ cup

Onions, white, diced 1/8" - 1 tsp

Jalapeno slice, fresh or pickled - 1 each

Preparation:

In a 350 degree fryer. Fry potato skin boats for approximately 3.5 minutes. 

Sprinkle interior of fried potato boat lightly with Garlic salt.

Place cheddar cheese in potato boat. Melt in oven or under broiler.

Pour chili over cheese and top with Fritos and more cheese. 

Garnish with onions and jalapeno.

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POTATO SKIN HALF BOAT

Ingredients:

Idaho Baking Potatoes 100 to 120 ct size - 5 lb

Vegetable oil - ½ cup

Kosher salt - ¼ cup

Preparation:

Preheat oven to 350 degrees. Set fan to high.

Wash potatoes until clean. Drain and air dry on sheet pans in single layer.

When dry, rub each potato with vegetable oil and sprinkle lightly with kosher salt.

Bake on sheet trays for 35-40 minutes until tender.

Remove from oven and cool.

Slice potatoes in half. 

Scoop out flesh to leave a ¼ to 3/8" thick wall on potato half skin.

TOSTITOS CREOLE NACHOS

Ingredients:

Tostitos Thin & Crispy Rounds - 3 cups

Tostitos Smooth & Cheesy Queso, heated - 1 cup

Andouille sausage, sliced - ½ cup

GRILLED SHRIMP - ½ cup

CORN & PEPPER SALAD - ¼ cup

Hot Sauce - To taste

Preparation:

Top Tostitos with all ingredients

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GRILLED SHRIMP

Ingredients:

Shrimp, 31/ 40 count, peeled, raw - 2.5 lbs.

Canola Oil - 1 oz

Creole Seasoning - 1 Tbsp

Preparation:

Mix together the oil, seasoning and shrimp. Grill until cooked throughout to 165*.

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CORN & PEPPER SALAD

Ingredients:

Red Bell Peppers, 1/8" diced - 1 cup

Roasted Corn Kernels - 1 cup

Parsley, chopped - 3 Tbsp

Lemon Juice - 1 Tbsp.

Preparation:

In a mixing bowl mix in all ingredients listed above. Refrigerate until before using.