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Appetizers / Snacks

Caesar Salad Nachos

Nachos are a must for any party involving a sporting event, but the same old assembly of store-bought chips, ground meat, and fake cheese just isn’t going to cut it anymore. A good plate of nachos should have fresh, crispy chips, awesome toppings, and flavorful gooey cheese


8 servings

Total Time

45 minutes

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Any kind of leftover chicken works for this recipe, but rotisserie is a good choice because it's always very flavorful and moist.


Heat peanut oil in a 7- to 8-qt. pot over high until it registers 375° on a candy/deep-fry thermometer.

Whisk together olive oil, grated Parmesan, mayonnaise, lemon juice, garlic, anchovy paste, Dijon, Worcestershire, and Tabasco for the dressing; season with salt and pepper.

Cut tortillas into six wedges each for the chips; fry in six batches until light golden brown, about 1½ minutes per batch. Transfer chips to a bowl using a slotted spoon, season with salt, then transfer to a baking sheet while frying remaining tortillas.

Preheat broiler with rack 6–8 inches from element.

Toss chicken with13 cup dressing. In a separate bowl, toss lettuce with 3 Tbsp. dressing. Top fried tortillas with ½ cup shaved Parmesan, some of the remaining dressing, and chicken, then finish with remaining shaved Parmesan.

Broil nachos until cheese melts, about 2 minutes, then top with dressed lettuce and tomatoes; serve immediately.

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Side Dishes

Baked Potatoes