EPI'S 50-INGREDIENT SUPER BOWL NACHOS

Steps:

• Preheat oven to 400°F. Plan to create 5 sections of nacho flavors, each section with 3 layers of ingredients. Spread one-third of the chips in an even layer on foil-lined baking sheet, then follow the directions to build each section. Once all sections are assembled, bake until cheese is melted and ingredients are hot, 8-10 minutes. Then finish with fresh toppings.
• For the Spinach-Artichoke Dip Nachos:
• Working in the first section, spread one-third of the spinach dip over chips with a spoon. Top with one-third of the onions, artichoke hearts, Fontina, and Parmesan. Repeat with 2 more layers of chips and ingredients.
• After baking, top with sliced tomatoes.
• For the Loaded Potato Skin Nachos:
• Cook bacon in a large skillet over medium heat, working in batches if necessary, until crisp, about 10 minutes. Transfer to a paper-towel lined plate. Crumble bacon once cooled. Pour fat from skillet into a heatproof bowl, leaving burned bits in skillet. Wipe out skillet and return bacon fat to skillet.
• Peel potatoes in long, thin strips, reserving potato skins. Heat skillet with fat over medium-high and fry potato skins, turning, until golden brown, 4-6 minutes. Transfer skins to another paper towel-lined plate, reserving fat in skillet; season skins with salt.
• Cut potato flesh into 1/2" cubes. Heat skillet with fat over medium and add potatoes. Season with salt and pepper and cook, stirring occasionally, until potatoes are golden brown and cooked through, 8-12 minutes. Transfer to another paper towel-lined plate.
• Working in the second section, top tortilla chips with one-third of the potato chips, cubed potatoes, bacon, cheddar, Monterey Jack, 3/4 cup sour cream, scallions, and paprika. Repeat with 2 more layers of chips and ingredients.
• After baking, top with additional sour cream, fried potato skin strips, chives, avocado, and pepper.
• For the Baby Back Rib Nachos:
• Toss pork in 1/2 cup barbecue sauce in a large bowl. Working in the third section, top tortilla chips with one-third of the pork, mozzarella, and jalapeños. Repeat with 2 more layers of chips and ingredients.
• After baking, drizzle with additional barbecue sauce and top with slaw, white onion, and cilantro.
• For the Meat Lover's Pizza Nachos:
• Working in the fourth section, drizzle tortilla chips with one-third of the marinara sauce, then top with one-third of the pepperoni, Canadian bacon, sausage, bell peppers, mozzarella, and Pecorino. Repeat with 2 more layers of chips and ingredients.
• After baking, top with olives, red pepper flakes, garlic powder, oregano, and basil.
• For the Buffalo Chicken Nachos:
• Toss chicken in 1/2 cup buffalo wing sauce in a large bowl. Working in the fifth section, top tortilla chips with one-third of the chicken, Colby cheese, blue cheese, and red onion. Repeat with 2 more layers of chips and ingredients.
• After baking, drizzle with additional wing sauce and top with celery stalks, leaves, and pepperoncini peppers.
• To serve:
• While nachos bake, heat queso dip until hot in microwave or in a heatproof bowl set over a pot of barely simmering water. Place tostada bowl in the center of the baked nachos and fill with queso dip. Serve immediately.