PRESENTED BY
A Collection of Tostitos Recipes from Your Favorite Athletes
Jordy Nelson WITH CHEF Marcus Samuelsson
GOCHUJANG BBQ BEEF NACHOS
Reggie & lilit bush WITH CHEF Marcus Samuelsson
DORO WAT 7 LAYER DIP
Kam Chancellor & Cliff Avril
LOADED VEGGIE NACHO
Reggie & lilit bush
RIBEYE NACHOS & JALAPEÑO GUACAMOLE
DOWNLOAD RECIPE
INSTRUCTIONS: 1. In mixing bowl, combine lime juice, onion, garlic, jalapeños, cilantro, and salt. Let sit for 5 minutes. 2. Add diced avocado and mix until creamy.
• 1 lime, juiced • ½ cup diced yellow onion • 2 cloves garlic, chopped • 1 roasted jalapeño, peeled and chopped
• 2 Tbsp fresh chopped jalapeño • 2 Tbsp fresh chopped cilantro • ½ tsp salt • 2 large avocados, peeled, pitted, and diced
Roasted Jalapeño Guacamole:
• 1 bag Tostitos Tortilla Chips • 2 12 oz ribeye steaks, trimmed of excess fat • 2 Tbsp butter • 1 yellow onion, sliced thin
INGREDIENTS:
INSTRUCTIONS: 1. Season steaks liberally with salt and pepper and grill until rare. 2. Preheat oven to 400 degrees. In a skillet over medium-high heat, melt butter. Add onions and season with salt and pepper. Cook stirring frequently until lightly browned. Remove from heat. 3. Thinly slice steak and cut slices into smaller pieces. Mix steak with onions in skillet and warm over low heat for a few minutes. 4. Arrange layer of Tostitos on oven-proof platter. Top with salsa, half of steak-and-onion mixture, and half of cheeses. Top with additional layer of chips, salsa and steak. Place platter in 400-degree oven for 3–5 minutes to melt cheese. 5. Top with guacamole and serve.
RIBEYE NACHOS:
IN THE KITCHEN | THE PLAYERS’ TRIBUNE
REGGIE & LILIT BUSH
• Salt and pepper To taste • 1 jar Tostitos Salsa • 1 cup grated cheddar cheese • 1 cup grated pepper jack cheese
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INSTRUCTIONS: In a clear, large dish or trifle bowl, evenly spread beans on bottom, followed by queso, chicken, chunky salsa, avocado salsa, sour cream and cheddar cheese. Garnish with scallions and tomatoes. Serve with Tostitos Tortilla Chips.
• 2 cups refried beans (or Tostitos Bean Dip) • 1 cup Tostitos Queso • Doro Wat Chicken, recipe to the right • 1 cup Tostitos Chunky Salsa
• 1 cup Tostitos Avocado Salsa • 1 cup Tostitos Queso • 8 oz sour cream • 2 cups grated cheddar cheese • Diced scallions and tomatoes, to garnish
TO SERVE:
• 4 tablespoons butter • 1 ½ lbs ground chicken • 2 tsp salt • ¼ tsp freshly ground black pepper • 1 large red onion, diced • 1 2-inch piece fresh ginger, minced
• 5 cloves garlic, minced • 2 Tbsp chili powder • 1 28-oz can crushed tomatoes • 1 tsp ground cumin • 2 sweet potatoes, peeled and diced • 1 bunch swiss chard, cut into 1 inch slices
INSTRUCTIONS: Place butter 6-quart Dutch oven and set over medium-high heat. Once butter has melted, add onion, garlic, ginger, salt and pepper, and stir to combine. Cook until onions are translucent, about 5 minutes. Add chicken, chili powder and cumin and cook until no longer pink, about 8 minutes. Add the tomatoes and sweet potato and stir to combine. Bring to a simmer, cover and cook for 15 minutes over medium heat. Add swiss chard, cover and cook for another 3 minutes. Once sweet potatoes and collards are both tender, season with salt to taste and remove from heat. Let cool slightly.
Doro Wat is made from chicken and sometimes hard-boiled eggs. It is the most popular traditional food in Ethiopia, often eaten as part of a group who share a communal bowl and basket of injera
DORO WAT:
WITH CHEF MARCUS SAMUELSSON
• 1 bag Tostitos Restaurant Style Chips • 2 cups shredded Mexican blend cheese • ¼ cup butter, melted
•4 med Hatch chiles, roasted and sliced (or use 4 canned Hatch chiles) •Various red onion, radish, cherry tomato, cilantro, jalapeño
INSTRUCTIONS: 1. Preheat broiler to high. 2. Arrange ½ bag of TOSTITOS® in single layer on pizza pan. Drizzle top with melted butter and thin layer of shredded cheeses. 3. Sprinkle with roasted chiles or lay slices across top. 4. Broil for 2 to 3 minutes, until cheese is melted. Remove from oven, and then add sliced tomato, red onion, radish and cilantro to taste. 5. Serve with medium chunky salsa (can put in a bowl on the side )
Ingredients:
& Cliff Avril
Loaded Veggie Nachos
Kam Chancellor
INSTRUCTIONS: Place chips on a large plate or bowl. Spoon on bbq beef and spread around. Top first with chunky salsa, then with avocado salsa, and then with warmed queso. Garnish with pickled jalapenos and cilantro.
• Asian BBQ Beef, recipe to the right • Tostitos Restaurant Style Tortilla Chips • Tostitos Avocado Salsa
• Tostitos Queso • Tostitos Chunky Medium Salsa • Pickled jalapeño slices, to garnish •Cilantro, to garnish
• 2 lbs ground beef • 2 Tbsp canola oil • ½ cup brown sugar • ¼ cup hoisin sauce • 2 Tbsp molasses • ¼ cup soy sauce • ½ cup white wine
• 2 cloves garlic, minced • 2 Tbsp ginger, minced • 1 tsp five-spice powder • ¼ tsp cumin powder • 2 Tbsp gochujang • ½ cup Tostitos Medium Chunky Salsa
INSTRUCTIONS: 1. Place a saute pan over medium heat. Add oil and ground beef. Cook for 5 minutes, stirring constantly. Remove meat and drain off fat. 2. Add rest of ingredients to skillet and simmer on low, for 5 minutes. Add back cooked beef and simmer for 5 additional minutes.
Asian BBQ Beef:
Jordy Nelson
