The BELA Fourth-Quarter Nachos

Sheet-pan nachos, tin-powered. Piri Piri sardines, sautéed peppers + onions, sharp cheddar—built for the loud part of the game.

These are the “put it down and watch” nachos. Crunchy chips, melty cheddar, sweet peppers, and BELA Piri Piri sardines bringing heat + savory depth without turning the whole thing into a soggy mess. Fast, snackable, and dangerously easy to keep “just grabbing one more.”

A big, shareable tray of nachos with sautéed peppers, jalapeño, and onion for sweetness + bite, chopped jalapeño-stuffed olives for salty punch, and sharp cheddar to glue it all together. Then the real flex: Piri Piri sardines mashed and sprinkled across the chips so every handful gets spicy, smoky, rich flavor. Bright lime at the end makes it snap.

How to plate it

• Dump the nachos onto a big board or leave them on the sheet pan—either way, make it grab-first.

• Use the empty BELA tin as a built-in sauce cup: fill it with sour cream, salsa, or both (tin = perfect dip zone).

• Finish the whole tray with a light drizzle of the sardine olive oil right before serving—then keep the rest nearby to hit your chips or veggies as you snack.

• Add lime wedges on the side so people can squeeze their own (it cuts the richness and makes the heat pop).
  
  

Recipe

1. Preheat oven to 350°F.

2. Dice your peppers, jalapeño, and onion.

3. Add to a hot pan with olive oil and sauté until soft.

4. Pour chips onto a foil-lined sheet pan.

5. Sprinkle on sautéed vegetables and chopped olives.

6. Open sardines, mash into small shreds, and sprinkle over the chips.

7. Add your desired amount of shredded cheddar.

8. Bake until cheese is fully melted.

9. Finish with lime (optional). Dip, crunch, repeat.