Who’s excited for the big game on Sunday? As in years past, I have what is possibly an irrational fear of saying the name of the game that is being played on Sunday because I think the NFL will try to make me pay for using it. Because the NFL is totally stalking my blog. I got my eyes on you, Goodell. As a New Englander, I’m excited to have the Patriots in the game, but I will be straight with you, I am mostly excited about the food. Cause that’s my life. I’m planning on making a bunch of Gluten Free Game Day treats. I don’t plan on telling anyone they are gluten free because some people will pull a face about it and think the food will be “healthy” or “bland”. Could not be further from the truth!
Most of what I’ll make on Sunday are recipes I’ve shared here before, so I’ll give you some pictures and links below, but I have not shared my Gluten Free Sheet Pan Nachos, so here is a quasi recipe for those.
Gluten Free Sheet Pan Nachos
About a bag of Gluten Free Nachos (Tostitos will do!)
1 Bag of Mexican Blend Shredded Cheese
1/2 Red Onion, chopped
3 T Green Onion, chopped
3 T Sliced Black Olives (PS, I’m the only person in my family who liked black olives on the nachos. Use with caution. Know your audience).
- Preheat the oven to about 350. You are really just going to melt the cheese and toast the nachos a little, so not particularly important what temp this is at, but if you go hotter, just keep an eye on them so they don’t burn.
- Add a good layer of nachos to your sheet pan. Cover the whole pan so that you can’t really see the bottom. My goal was to have enough nachos spread out that none of my toppings would make it to the pan, but not so many nachos that some of the toppings would not make it to the underlayer of nachos. Got it?
- Add your veggies
- Spread on some salsa. I used a spoon and did my best to find that delicate balance of not too much and not too little.
- Add your cheese
- Pop them in the oven for a bout 8-10 minutes until the cheese is melted and the nachos are warm.
I love these! The week after I made these for the first time, we ordered nachos from a restaurant for take out and it just wasn’t the same. They were soggy by the time we got home and the toppings were only on the top, not evenly spread out as the sheet pan allows you to do. This is definitely an instance where home made is better than take out.
Now, woman cannot exist on nachos alone. So to round out the menu, we’ll have:
That’s some good eats. Can’t wait for the big game!