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" The Super Bowl is upon us! What better time to treat your guests (and yourself) to a mile-high stack of crunchy, savory nachos with hot cheese oozing over every last zesty bite? We spoke to Pat and Gina Neely, Tennessee Titans enthusiasts and cohosts of Food Network&amp;#039;s Down Home With the Neelys, about how to whip up a plate of nachos that will make everyone stand up and cheer. Get the best basics. Start by picking a quality tortilla chip \u2014 preferably baked \u2014 that will stand up to your toppings without falling apart. And don&amp;#039;t overdo those toppings: &amp;quot;Choose four or five,&amp;quot; the Neelys told us. &amp;quot;Anything more and you&amp;#039;ll never get the chip to your mouth without something falling on your lap.&amp;quot; The secret is in the sauce. The Neelys&amp;#039; down-home nacho twist involves BBQ sauce in place of traditional salsa. You can also incorporate barbecued pork, beef, or chicken into your dish for a smoky, Southern spin. Say cheese. Cheddar, goat, Asiago, and jalape\u00F1o-spiced cheeses are recommended by our chefs for maximum &amp;quot;gooey power.&amp;quot; Shredding your cheese makes it easier to smother your entire stack. Navigate your nacho time line. Prep all your ingredients ahead of time for easiest assembly. Cook meats separately, prior to putting the whole plate in the oven. Once the cheese gets bubbly, you&amp;#039;re set to top with cold ingredients and serve! "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/a4583/best-nachos-recipe/?link=emb&dom=yah_life&src=syn&con=blog&mag=rbk&ha=1>