With the Super Bowl around the corner, party planning will soon be underway in Massachusetts for game time gatherings and festivities.
You’ll need some great appetizers and finger foods if you plan to host a special event for the big game. And there’s no better way to salute that signature New England flavor than with Boston Nachos.
The flavor mix of corned beef, mustard, and pale ale gives these nachos a twist that guests will love. Here’s how to make it.
The gray corned beef of Boston
While this traditional Irish meat dish is eaten all over the world, particularly on holidays like St. Patrick’s Day, it looks a little different in Boston. Corned beef served in other parts of the US has a pink, reddish coloring due to the nitrates used in the brine to preserve it.
Nitrates have been used in corned beef for centuries, going back to its origins in Ireland. But today, specifically in Boston, nitrates tend to be left out of the preservation process making it grayish-brown in color.
When the Irish immigrated to Boston, corned beef became a popular dish in America. Although, it’s still unclear when and why nitrates were taken out of Boston corned beef.
Since nitrates are controversial due to their possible status as a carcinogen, people rarely complain about the gray corned beef in Boston.
Boston Nachos recipe
Tools you’ll need
- Cast iron skillet
- Medium-sized, oven-safe ramekin
- 6 ounces corned beef, shredded
- 1 cup cheddar cheese, shredded
- ¼ cup mozzarella cheese, shredded
- 4 ounces cream cheese, softened
- ¼ cup pale ale
- 1 teaspoon spicy brown mustard
- 1 teaspoon brown mustard seeds
- 2 green onions, diced
- 6 pepperoncini, diced
- 2 tablespoons fresh chives, minced
- ½ teaspoon fresh garlic, minced
- Salt and pepper, to taste
- 6-8 cups of your favorite tortilla chips
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine mozzarella, ¾ cups of cheddar cheese, mozzarella cheese, cream cheese, brown mustard, chives, garlic, pale ale, salt, and pepper.
- Mix the dip well and pour it into the ramekin.
- Add the chips to the cast iron skillet and leave an open space in the center for the dip to go.
- Top the chips with peppers, green onions, and corn beef. Then sprinkle the mustard seeds on top.
- Top the dip with the remainder of the shredded cheddar cheese.
- Set the dip-filled ramekin in the center of the chips.
- Place the skillet in the oven and bake for about 15 minutes until the dip is warmed and the cheese melts and bubbles.
- Serve hot to your hungry Super Bowl guests!
Super Bowl Sunday will be here before you know it, and tasty treats on game day will be plentiful. If you’re looking for a traditional stadium-style appetizer to serve, nachos are a great choice. They combine loads of flavors and serve a ton of people when baked in bulk.
Give your game day gathering some flare with these delicious Boston Nachos, sure to fill bellies and satisfy taste buds.