Helmet Nachos Recipe

If you're looking for a delicious and unique way to enjoy nachos, try Helmet Nachos with smoked queso! This recipe combines the smoky flavors of smoked queso with your favorite nacho toppings, all served in a fun and creative way in a ballpark helmet. It's a great appetizer to serve up at your next game day gathering, or just as a fun way to bring the ballpark to you.

Ingredients

• 1 bag (20 counts) of yellow corn tortillas

• 1.5 quarts (1.4L) of vegetable oil

• 4 Chicken breasts

• Meat Church Fajita Seasoning

• ¾ cup of Milk

• 1 can of Rotel

• 8oz block of Cream Cheese

• 1 lb White American Cheese

• 1 lb Velveeta Cheese

• ½ lb Pepper Jack Cheese

• 1 Jalapeño

• 1 head of Cilantro

• Meat Church Holy Voodoo Seasoning

• Toppings:

  • 1 large Avocado, smashed
  • 1 cup (200g) Sour Cream (optional)
  • Salsa (optional)
  • ½ bunch cilantro for garnish
  • Pico de gallo

Tools

• Traeger Ironwood Series 885 Pellet Grill
• Scheels Outfitters Beef Blend Hardwood Pellets
• Butler's Pantry Original Frying Oil
• Shun Sora Knife Set

Instructions

1. In a disposable aluminum pan, add ½ lb of pepper jack cheese, 1 lb of Velveeta cheese, and 1 lb of white American cheese, all sliced into about 1-inch pieces. Dice jalapeño and cilantro, and add to the pan. Pour in ¾ cup of milk and a can of Rotel into the pan for a zesty kick. Add a generous amount of Meat Church Holy Voodoo Seasoning to top it all off, cover the pan with aluminum foil, and throw it on the grill.
2. While the queso is cooking, prepare your chicken breasts with a generous layer of Meat Church Fajita Seasoning, and place the seasoned meat directly onto the heat of the grill. Grill the chicken until it reaches an internal temperature of 165°.
3. While the queso and chicken are cooking, the kitchen starts to sizzle with the anticipation of something special. Begin making your homemade tortilla chips! Fill up a heavy bottom pot just over halfway with Butler's Pantry Original Frying Oil and heat to 350°F. Slice your tortillas into 4 triangular pieces and place your chips into the hot oil batches to avoid overcrowding. Fry for 2 to 3 minutes; flipping once. Remove with a spider and season with salt to taste while hot. Repeat with the rest of your tortillas for chips that are golden, crispy, and oh-so-satisfying.
4. Remove the chicken from the grill when the chicken reaches an internal temp of 165° and pull it apart into bite-size pieces.
5. After about 1 hour, ensure your queso dip is completely melted, take the queso off your grill, and get ready to build your nachos.
6. Prepare the rest of your toppings, including homemade guacamole using avocado, lime, cilantro, and salt to taste.
7. In your helmet, or any plate or bowl, place ½ of your tortilla chips and get ready to layer on the flavor. Pour on the queso and sprinkle on the pulled chicken and any other toppings you desire. Add the rest of your tortilla chips, and repeat until your helmet is loaded with all the deliciousness you can handle.
8. Finish it off with your favorite nacho toppings and enjoy!