Opening Day is a beautiful thing. There is absolutely no other sport that combines the glory of summer, the low-key laziness of spectating, and the deliciousness of snacking like baseball. And if you’re at home for the start of baseball season and you’d like to take those baseball munchies to the next level, we’ve got your back.
While the ballpark has neon-orange nacho cheese covered, we have James Beard Award-winning Chef Paul Kahan in our corner. Kahan and his Chicago restaurant Big Star bring you the Big Star Hot Chips recipe, which is like regular nachos, but fancy. You have a friend who turns their nose up at good ole fashioned street food? A) You need new friends. B) Whip up this recipe and show them what’s up. Just because the most simplified version of a dish gets served out of the back of a truck or at a ballpark food stand doesn’t mean you can’t joosh it up a little bit to make at home.
Kahan’s recipe has all the necessary elements a good plate of nachos needs to succeed: cheese, chips, sour cream. But when you’re playing in the Big Leagues of ballpark food, a little cotija and an over-easy egg go a long way. Go forth. Get drunk on lite beer and yell at an umpire from your seat on the couch. And add these nachos to your mid-game snack repertoire.
- Yields:4 – 5 servings
- Prep Time:0 hours 15 mins
- Cook Time:0 hours 45 mins
- Total Time:1 hour 0 mins
- Hot Chips8 oz.
- thick-cut tortilla chips
- 3/4 c. salsa de arbol, warmed (see below)
- 1/4 c. cooked black beans
- 1/4 c. white onion, chopped
- 1/4 c. queso cotija, shredded
- 1/4 c. radish, shredded
- 2 tbsp. Mexican-style crema or sour cream
- 1 tbsp. cilantro, chopped
- 2 over-easy eggs (optional)
Salsa de Arbol
- 12 arbol chilis
- 6 cloves garlic
- 1 14.5 oz. can roasted tomatoes, whole or diced
- 5 raw tomatillos, husk removed
- 1 tbsp. white vinegar
- 1 tbsp. salt
Hot Chips Assembly
- In a bowl large enough to hold all ingredients, mix together chips, salsa, and half the queso cotija (mix until chips are thoroughly coated, being careful not to break them while mixing).
- Pour mixture into a serving bowl and top with black beans, onion, and remaining queso cotija.
- Finish with crema, radish, and cilantro. To add a brunch twist, top with two over-easy cooked eggs.
Salsa de Arbol
- Heat arbol chilis in a 250-degree oven for 5 minutes. (Caution when removing, vapors will be spicy.)
- In a medium-sized sauce pot, add all ingredients and bring to boil.
- Once pot boils, remove from heat and let cool 10-12 minutes.
- Blend with a heat-proof blender or stick blender until smooth.
- Pour through a fine mesh sieve or strainer. .
- Return to sauce pot and cook for 20-25 minutes. Season with salt.