MUNCHIES

Crunch a bunch of deliciousness with these twists on game-day nibbles: nachos made with pork rinds, a popcorn-Cheeto combo and pork-and-and-bean fries!

Cheetos Popcorn

This is a perfect parked-in-front-of-the-TV snack. Use any havor of Cheetos you like. A bag of storebought popcorn works here too.

Place ½ cup crunchy Cheetos (from one [8.5-oz] bag) in a plastic zip-top bag. Crush to a Hne dust. In a large saucepan over medium-high heat, combine 3 Tbsp canola oil and ½ cup popcorn kernels. Cover and cook 5 minutes or until popcorn finishes popping, shaking pan occasionally. Pour popcorn into a large serving bowl. Drizzle with 4 Tbsp melted butter. Sprinkle with crushed Cheetos; toss to coat. Add remaining Cheetos; toss to combine. Serves 10–12.

Log Cabin Fries

A smothered specialty served at the Toronto Blue Jays’ Rogers Centre inspired this over-the-top combo featuring maple baked beans, pulled pork and bacon.

Bake 1 (24-oz) pkg frozen curly fries according to package directions. Transfer to a platter. Top with 1 (16-oz) can maple baked beans (such as B&M), warmed up; ½ pound pulled pork, warmed up; 1 cup grated cheddar cheese; and 3 slices bacon, cooked and crumbled. Drizzle or dollop with sour cream. Sprinkle with 4 green onions, thinly sliced. Serves 6–8.

Chicharrones Nachos

These are inspired by the pork rind version served at the Milwaukee Bucks’ Fiserv Forum.

Arrange 3 (2.5-oz) bags chicharrones (pork rinds) on a platter. Top with 1 (15-oz) can beef chili, warmed up; drizzle with ½ cup warm nacho cheese sauce. Garnish with ½ cup red salsa, ½ cup guacamole salsa (such as Herdez) or salsa verde, 2 thinly sliced radishes, finely chopped red onion and chopped cilantro. Serves 6–8.