Ultimate Nachos Week: Chef Michael Symon's 2 twists on the game-day snack

Super Bowl Sunday is right around the corner and what better game day food to fuel a crowd than nachos!

Before the San Francisco 49ers and Kansas City Chiefs face off in Super Bowl LIV, "Good Morning America" enlisted chefs from around the country to celebrate Ultimate Nachos Week.

Chef Michael Symon shared two different versions of the popular game day snack that are sure to score a touchdown with any football foodies.

Check out the full recipes below.

Potato Nachos with Chorizo and Monterey Jack Fondue

Ingredients:
Olive oil
Kosher salt and freshly ground black pepper
4 Russet potatoes (1 1/2-2lb.), cleaned and sliced 1/4” thick
1 teaspoon sweet Paprika
1/2 lb bulk chorizo
4 scallions, finely sliced (white and green part separated)
1 clove garlic, minced
1 lb Monterey jack cheese, shredded on the large holes of a box grater
2 tablespoon Cornstarch
8 oz beer
1 teaspoon Dijon mustard
Cilantro, to serve

Directions:
Preheat your oven to 450 degrees. Line a baking sheet with foil or parchment paper.

Place the sliced potatoes in a mixing bowl and drizzle with olive oil. Season well with salt and pepper and the paprika then toss to coat evenly. Pour on to the prepared sheet tray and spread out into an even layer. Bake for 30 minutes, until the potatoes are tender and golden brown.

In the meantime, make your fondue: Place a medium sauce pot over medium high heat and add a drizzle of olive oil. Add the chorizo and cook until golden brown and crisp, breaking it up as it cooks.

Pour off all but 1 tsp. of grease then add the whites of the scallions and garlic with a pinch of salt. Cook until the scallions have softened, 1-2 minutes. Add the beer and bring to a simmer.

In a mixing bowl toss the cheese with the cornstarch. Begin adding handfuls of the cheese mixture to the beer, stirring constantly until all of the cheese has melted. Whisk in the Dijon. Taste for seasoning, adding additional salt and pepper if needed.

Remove the potatoes to a platter or another sheet tray for serving. Peel the bottom layer of potatoes off of the foil, these are the crispiest and have the most color!

To serve, spoon the fondue over the potatoes then sprinkle with the reserved green scallions. Garnish with picked cilantro and serve on the sheet tray.

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Blue Corn Nachos with Eggplant Chili

Ingredients:

Olive oil
Kosher salt and freshly ground black pepper
2 medium eggplant, peeled and cut in to 3/4-inch cubes
1 small yellow onion, peeled and medium diced
1 red bell pepper, seeded and medium diced
2 cloves garlic, minced
1 jalapeno, seeded and minced
5 teaspoon chili powder
3 teaspoon cumin
1 1/2 teaspoon coriander
1/4 teaspoon cinnamon
6 teaspoon unsweetened cocoa powder
1/4 cup fresh oregano leaves, finely chopped
1 cup black eyed peas, rinsed
4 cups vegetable stock
15 oz can diced tomatoes
Blue corn tortilla chips, to serve
Queso Fresco, to serve
Cilantro, to serve
Thinly shaved jalapeno, to serve
Lime wedges, to serve

Directions:
Place a large dutch oven over medium high heat and add 2 oz. of olive oil. Add the eggplant and cook until it starts to soften and brown, 7-8 minutes. Season with salt and pepper.

Add the onion, bell pepper, garlic and jalapeno and cook until the vegetables soften, 5 minutes.

Add the chili powder, cumin, coriander, cinnamon, cocoa powder and oregano. Stir to coat the vegetables and toast briefly.

Add the black eyed peas, vegetable stock and diced tomatoes. Bring to a simmer and cook, stirring occasionally until the peas are tender, 45 minutes to an hour. Season with salt and pepper.

To build the nachos: Pile the tortilla chips on to a sheet tray or serving platter in an even layer. Spoon the warm veggie chili evenly over the top. Spoon some queso fresco over the surface then sprinkle with picked cilantro leaves and shaved jalapenos. Squeeze some lime over the top. Serve.