This post was sponsored by Cost Plus World Market. As always, all opinions are my own. Thank you for supporting the brands that keep Chattavore running!
There’s nothing quite a like a huge platter of cheesy nachos to satisfy everyone’s tastebuds on game day! These Sriracha-ranch chicken nachos check off all of the flavor boxes!
What are your game day traditions? Do you invite friends over, or do you go to them? Or maybe you congregate in a “neutral” location? I don’t know about you, but for me, the only game day tradition that matters is game day food. It’s certainly no secret that I could live the rest of my life eating snack and finger foods only, so tailgating food is my jam. And I’ll be honest – we are not people that watch football religiously, but we do love to watch the “big game”…and for me (surprise) that’s because of the snacks.
I tend to err on the side of salty rather than sweet, well, 95% of the time. And besides popcorn, there is really no better snack in my book than nachos. A trip to Chattanooga’s Cost Plus World Market, one of my very favorite places (follow this link to find your local store), delivered all the inspiration that I needed to create the perfect platter of nachos for an easy game day snack, down to the actual platter and a great galvanized tub to hold our beverages (scroll to the bottom for links to all products). Sriracha-ranch chicken nachos seemed like a pretty perfect place to start (did you know that Sriracha is almost as popular as ketchup in the U.S. these days? It’s a fact!).
Some shredded chicken (however you want to do it – I just put some chicken thighs in the Instant Pot, but you could totally use leftover or rotisserie chicken), Sriracha, mayo, sour cream, and some Cost Plus World Market spices were all I needed for a tangy and spicy topping for my nachos. A creamy, peppery cheese sauce, a drizzle of lime crema, some Sriracha peas, and sprinkle of cilantro were all it took to perfectly finish off the Late July tortilla chips that I found at Cost Plus World Market. I piled the Sriracha-ranch chicken nachos on a big platter and served it with appetizer plates so everyone could help themselves.
I love to shop the food section of Cost Plus World Market, but it’s also one of my favorite places to shop for textiles and dishes. I found a great party bucket to fill with fun sodas, global beers (no complaint from Philip there!), and Clearly Canadian (CLEARLY CANADIAN!!!!!). They always have the cutest napkins, which I stock up on for my photos, and now they have Duralex shatterproof glasses, so I was able to replace the two that I somehow managed to shatter (only I could shatter shatterproof glass) in a freak vacuuming accident.
How do you celebrate the big game? If you need a new tradition, these Sriracha-ranch nachos are a perfect fit!
Yield: 6-10 servings
15 minPrep Time:
5 minCook Time:
20 minTotal Time:
- 2 cups shredded chicken, warmed
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 4 2-ounce wedges Northwoods Jalapeño Jack cheese, grated (see note)
- 1/4 cup milk
- 2 bags Late July tortilla chips (I used Mild Green Mojo and Jalapeño Lime)
- 2 tablespoons chopped cilantro
- 2 tablespoons sour cream
- 1 teaspoon lime juice
- 1/4 cup Hapi Sriracha peas
- In a medium bowl, combine the chicken, sour cream, mayonnaise, Sriracha, and herbs/spices. Set aside.
- Place 3/4 of the cheese in a small bowl. Add the milk. Microwave for 30 seconds and stir. Repeat until the cheese is melted and the milk is completely incorporated to make a cheese sauce. (See notes for alternative to this cheese sauce if you are not able to find Northwoods Jalapeño Jack cheese).
- Pour the tortilla chips onto a large platter. Drizzle the cheese sauce over the top then distribute the chicken over the chips. Sprinkle with the reserved shredded cheese and microwave for one minute to melt the cheese.
- Sprinkle the cilantro over the top of the chips. Stir together the sour cream and lime juice and drizzle over the top (I like to put it in a sandwich bag and snip off the corner to do this). Sprinkle the Sriracha peas over the top. Serve immediately.
If you can't find Northwoods Jalapeño Jack cheese, you can use regular pepper jack to make the cheese sauce. Grate 8 ounces of pepper jack cheese. Set aside 1/4 of the cheese to melt on top. In a medium skillet, melt 3 tablespoons unsalted butter over medium heat. Add 3 tablespoons all-purpose flour and whisk to combine. Cook for about one minute. Add 1/2 cup milk and whisk until thickened. Add the remaining pepper jack cheese. Add more milk to thin the sauce to your desired consistency. If needed, add salt to taste.
Shop this post:
- Sriracha Hot Chili Sauce
- Hapi Spicy Sriracha Peas
- Late July Jalapeño Lime Tortilla Chips
- Late July Mild Green Mojo Chips
- Northwoods Jalapeño Jack Cheese
- World Market Seasonings and Spices
- World Market Global Beer Selection
- World Market Soda and Sparkling Water Selection
- White Coupe Oval Platter
- White Coupe Square Salads Plates
- Stainless Steel Slotted Spatula
- Tempered Duralex Picardie Highball Glasses
- Gallery Party Bucket
- Indigo Blue Linen Napkins
- Blue and Teal Dotted Stripe Napkins