Game Day Salsa and Individual Nachos (Gluten-Free and Vegan)

It’s almost here, the big day with the big game and the best commercials! I am planning on taking a tip from my old friend Martha Stewart here and turning my normal game day nacho platter into individual nacho stacks. No more naked nachos once you hit the middle of the dish and no more being secretly angry with the person that stole the last cheesy nacho. These little layered beauties are studded with my Game Day Salsa and pockets of melted jalapeno jack cheese. I am planning on a nacho bar for dinner at my house on game day. We won’t be having a big party, but my family deserves a game day feast too right?!

 Game Day Salsa (Gluten-Free & Vegan)
Makes about 4-5 cups
3 Tbsp. lime infused olive oil, regular olive oil will work too.
2 ears of fresh corn, kernels shaved from the cob
1 orange bell pepper
1/2 of a poblano pepper, cut into 1/4 inch dice
1 hot red chile pepper, seeds and ribs removed, finely diced
1/2 red onion, finely diced
1 15 oz. can of black beans, rinsed and drained
Juice of 3 limes
1/4 cup cilantro, finely chopped
1 1/2 tsp. coarse kosher salt

Preheat oven to 450°F and brush a baking sheet with some of the olive oil. Spread the corn kernels on the oiled baking sheet in an even layer and roast until the kernels begin to brown, about 10-12 minutes. Set aside to cool.

Place the bell pepper on your gas burner or under the broiler; roast until charred on all sides. Place in a bowl and cover with plastic wrap; when completely cooled, peel off the charred skin with your fingers and remove the stem and seeds. Chop into 1/4 inch dice and place in a large bowl.

Add the corn, poblano, red chile, onion, black beans, cilantro, remaining olive oil, lime juice, and salt; toss to combine. Let rest at room temperature for 1 hour before serving so that the flavors can mingle.

Game Day Individual Nachos
Blue or White Corn Tortilla Chips, a mixture of colors is always good too.
Jalapeno Jack Cheese, or Daiya Pepperjack Shreds for vegan nachos
1 batch of Game Day Salsa
Garnishes: avocado chunks, guacamole, chopped cilantro, pickled jalapenos, sour cream, vegan roasted poblano cashew cream, pico de gallo, sriracha or other hot sauce.

Preheat oven to 350°F. Build six stacks of Nacho’s on a rimmed baking sheet by alternately layering tortilla chips with salsa and jack cheese. Bake until cheese is melted and stacks are warm throughout, about six minutes. Serve immediately with garnishes for all of your game day friends to top their’s however they choose.



(Visited 13 times, 13 visits today)


  1. Michelle February 1, 2013 at 3:11 pm

    Hi! I just found your blog through “So… Let’s Hang Out” and I love it! So beautiful! Can’t wait to explore more!

    Hope you check out my blog sometime!


    1. admin February 1, 2013 at 6:42 pm

      Hi Michelle! I am so glad that you found B&B, I love Gina’s sight…she is so funny. I am actually making her lentil soup right now. I will hop on over and check out you site for sure.:)

  2. Miss Lou February 2, 2013 at 5:30 pm

    That looks delicious, where I live we are not superbowl followers, still I’ll have to try this sometime soon.

    1. [email protected] February 4, 2013 at 2:10 am

      Thanks Miss Lou! We are more commercial watchers than game watchers here. Hope you enjoy the salsa:)

  3. a farmer in the dell February 4, 2013 at 5:23 pm

    sounds amazing. Who needs a football game, I just need a big ol’ bowl of this!

    1. admin February 5, 2013 at 11:03 pm

      What game? Bwhahaha!!!

      Thanks so much for commenting:)


Leave A Comment

Your email address will not be published. Required fields are marked *