To celebrate Super Bowl 50, the Taste of the NFL has partnered with chefs across the country to cook great food for an even better cause, helping food banks throughout America. Luckily for you, they’ve shared some of their best recipes with us, which we’ll post all season long. For more information or to donate to your favorite team and city visit, where 100% of the proceeds generated from the Kick Hunger Challenge go directly back to local communities in the 32 NFL cities.

This week’s recipe is from chef and New York Giants fan George Duran. The author of the cookbook Take This Dish and Twist It fittingly offers up a twist on nachos. He took the football-watching favorite and fused it with a Hawaiian pizza for a simple, but delicious crowd-pleaser.


Serves 4 to 6 as an hors d’oeuvres
•2 tbsp. olive oil
•1 ½ c. diced cooked ham
•½ c. chopped red onion
•½ c. chopped green sweet pepper
•1 ½ c. shredded Monterey Jack Cheese (6 oz.)
•1 ½ c. shredded cheddar cheese (6 oz.)
•5 c. large tortilla chips
•1 (14.5-oz.) can diced tomatoes, drained
•1 ½ cups diced fresh pineapple, drained

Preheat the oven to 400 degrees F.

Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Cook the ham until it is browned, about 2 to 3 minutes. Scrape onto a plate. Add the remaining 1 tablespoon olive oil to the skillet and cook the onions and peppers until they are just softened, about 2 to 3 minutes. Remove from the heat and stir in the browned ham. In a bowl mix together the cheeses.

To assemble, place half the tortilla chips in the bottom of a 9-by-9-by-2-inch baking pan. Sprinkle with half the cheese, half the ham mixture, half the tomatoes, and half the pineapple. Repeat this layer one more time, starting with the remaining tortilla chips. Cook until the cheese is melted and bubbling, about 5 to 8 minutes. Serve right away.