Photos by Lindsey Johnson
The word “obsessed” is possibly one of the most overused words in the English language right now, so rather than saying I’m obsessed with the idea of a nacho bar party, I’ll say that I’m enthralled with the idea. I’m not sitting on my kitchen floor red-eyed with my knees pulled up to my chest, slowly rocking back and forth while babbling about black beans and queso, nor am I yelling “if I can’t have you, no one will!” at a plate of tortilla chips. But I’m really into the idea of throwing a party where everyone can assemble their own food with a variety of toppings—grilled cheese, tacos, burgers, there are so many possibilities!
With the Super Bowl right around the corner, it seemed like the perfect time to assemble a DIY veggie nacho bar. Here’s the idea: everyone gets a plate that they can fill with tortilla chips. And then, the world is their oyster. You’ll have all different kinds of toppings set out on the table, so people can customize their nachos with whatever they like. Here’s what you’ll need:
The Sriracha Beer Queso, which you’ll find below, is something I whipped up a few years ago as a sauce for mac & cheese. But without the elbow noodles and with a little less liquid, it’s an ideal topping for nachos. You can make it as mild or spicy as you want—if heat isn’t your thing, start with a tablespoon of sriracha and work your way up from there. And if you like things extra spicy, swirl some additional sriracha over the top before serving.
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If you’re planning on having everyone eat at the same time, you’ll be fine setting everything out on a table as-is. But if you’re going to leave the nacho bar out and let people come back to it throughout the party, fill a large tray with ice and put the cold toppings in there and use candle food warmers or small slow cookers to keep the warm toppings warm.
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