The Band Box Offers a Revolution in Stadium Nachos
Until The Band Box opened its gates in the Spring of 2015, sports arena nachos pretty much always left something to be desired. A flimsy plastic tray filled with semi-stale, circular tortilla chips sat adjacent to a compartment of moderately-spicy and very-plasticy nacho cheese, where just six army-green pickled jalapeños were plunged halfway into the quickly-forming, orange skin. Needless to say, these did not live up to the nachos of my dreams — nor anybody’s dreams, if I had to guess.
But that Spring, there was a shift; there was a change; there was a revolution: sports arena nachos finally got their due. In lieu of stale, yellow circles, crispy, salty triangles laid the foundation for this culinary masterpiece. The tub of plastic cheese disappeared for good, and *real* creamy cheese took the reigns, draping itself across each and every chip. The jalapeños skipped town all together and were replaced by both a bright, zesty sweet corn pico de gallo and cilantro lime crema. #Score But best of all? These nachos got chicken: smokey and shreddy, salty and spicy, protein-packed chicken.
The crowd went wild. The Band Box had hit a home run. And sports arena nachos haven’t been the same since.
The Band Box Nachos
Yield: One Personal Tray of Nachos
3 oz. tortilla chips
3 oz. smoked chicken
4 oz. queso*
2 oz. sweet corn pico**
1 oz. cilantro lime crema✝
Place an even layer of chips on a serving tray or platter of your choice.
Evenly scatter the smoked chicken on top of the chips.
Top with a layer of queso.
Sprinkle the corn pico de gallo on top, and then finish with a drizzle of the cilantro lime crema.
2 cups melting cheese, quick-melt Land o Lakes or a white American cheese
½ cup milk
Cut cheese into 1” cubes
Combine milk and cheese cubes in a medium saucepan over medium-low heat. Stir occasionally to melt and combine until a thick, creamy consistency is reached.
Reduce heat to low, cover and stir from time to time.
**Sweet Corn Pico
8 ears sweet corn
1 tomato, small dice
½ yellow onion, small dice
½ poblano pepper, small dice
½ c. cilantro, washed and rough chopped
2 ½ T. lime juice
1 ½ T. red wine vinegar
½ T. canola oil
Shuck corn and use your fingers to remove all errand threads and “corn hairs.”
Using a sharp knife, cut corn off of the cobb. Add to a large bowl.
Add all other ingredients to the corn bowl and use a spoon to mix and combine.
Taste and adjust seasoning, if necessary.
¼ cup cilantro, roughly chopped
1 lime, zested and juiced
8 oz. sour cream
Place the cilantro and lime juice and zest into a blender.
Blend at slow to medium speed.
Add half of the sour cream to the blender and blend with lime/cilantro mix on medium speed.
Dump the contents of the blender into a medium bowl and add remaining sour cream. Using a wire whisk, vigorously mix ingredients together until homogenous.