Chefs share Super Bowl recipes for Chiefs, 49ers and Taylor Swift fans

It’s time for a Super Bowl 58 tailgate and two chefs have the spread covered with recipes fit for Kansas City Chiefs and San Francisco 49ers fans alike.

Chef Antonia Lofaso and chef Joe Isidori joined “Good Morning America” to cook up festive football foods to add to your big game party plans.

Chef Antonia Lofaso’s Super Bowl Recipes

Lofaso created dishes to represent the Niners that will be perfect for a game day menu in any Bay Area fan bases.

Triple Touchdown Smash Burger with Queso Dip

Makes: Six 3-ounce patties (2 sliders)

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

2 small brioche buns

Six 3-ounce meat patties (recipe below)

Meat Patty

5 ounces ground short rib

5 ounces ground brisket

9 ounces ground chuck

2 tablespoons ground cumin

2 tablespoons chopped cilantro

Queso Dip

1 medium yellow onion (brunoise)

2 pasilla chili (roasted, peeled and brunoise)

1 jalapeno (roasted, peeled and brunoise)

1/2 cup butter

1/2 cup flour

2 cups milk

1 cup Velveeta cheese

Bouquet garni (onion, clove, bay leaf)

Directions

Toast the buns either on a grill or in the oven.

For the patties: Combine all ingredients together. Weigh out to 3-ounce balls. Place balls onto a flat top and press until ball is a thin patty about 1/4-inch thick. Season with salt and pepper. Flip patty and season with salt and pepper.

Cook until medium well or well done.

For the queso dip: Gently heat the milk with bouquet garni (milk should not boil).

In a separate pan, saute onion and chilies together in the 1/2 cup of butter until soft.

Add flour and constantly stir until the flour is golden brown and the consistency is that of wet sand.

Add the milk 1/4 cup at a time, whisking constantly. Keep adding milk until the consistency is slightly looser than nacho cheese.

Whisk in the Velveeta cheese to make the sauce a little tighter.

Assembly: Place the bottom bun on a plate and put 3 meat patties on top. Top with the top bun. Pour queso dip in a small bowl and serve with the hamburgers and dip with every bite.

13 Ingredient Nachos

What may seem like a nod to Chiefs fan Taylor Swift’s favorite number, these nachos with 13 toppings and ingredients are actually in honor of Niners QB Brock Purdy.

Prep time: 40 minutes

Cook time: 60 minutes

Ingredients

Thirteen 3-inch mini round tostadas

1 pound outside skirt steak (grilled to medium, sliced thinly against the grain)

1 pound chorizo (sauteed)

3 cups nacho cheese (recipe below)

1 cup smashed beans (recipe below)

1/2 cup cotija

1/2 cup crema

3 avocados (sliced)

1 cup salsa

1 cup pickled chilis (recipe below)

2 cups cilantro leaves

4 ears corn (grilled then cut off the cob)

2 red onions (sliced thin)

Nacho Cheese

2/3 cup butter

1/3 cup all-purpose flour

1/2 gallon whole milk

4 cups shredded cheddar cheese

3 cups shredded Monterey Jack cheese

1 bouquet garni (fresh parsley, rosemary, thyme, tarragon)

Smashed Beans

1 onion, diced (medium)

2 cups dried black beans

2 arbol chilis

1 sprig epazote

2 tablespoons grapeseed oil

Water

Salt to taste

Pickled Chilis

1 gallon white vinegar

1/4 cup sugar

1/2 cup salt

2 tablespoons black peppercorn

4 habanero

1 bay leaf

1 medium size cinnamon stick

1 sprig thyme

1/3 cup jalapeno (sliced thinly)

2/3 cup mixed baby bell peppers (sliced thinly)

Directions

To make the nacho cheese:
Melt butter; do not get any color. Add flour and cook while stirring. Add milk and herbs tied together. Bring to a simmer and cook flour for about 5 minutes on medium flame, always mixing. Add cheese and cook until melted. Remove bouquet.

To make the pickled chilis: In a large 8-quart pot, combine white vinegar, sugar, salt, peppercorn, habanero, bay leaf, cinnamon stick and thyme.

Boil for 5 minutes until the liquid becomes brown.

While liquid is boiling, place sliced jalapeno and baby bell peppers in a nonreactive container.

Strain the liquid onto jalapeno and baby bell peppers.

Allow to sit in the liquid at least for 1 hour (the longer the better).

To make the smashed beans: Heat arbol chiles and epazote in a pot with the oil (bloom). After 30 seconds, add in the onion and sweat until translucent.

Add black beans and toast for 3 minutes while constantly stirring. Cover with water and cook until beans are soft.

Remove the beans from the liquid. Smash with with fork or potato masher.

Assembly:

Place 7 tostadas on the bottom of a large platter.

Top with 1 1/2 cups nacho cheese, and half of the following ingredients: smashed beans, skirt steak, chorizo, crema, salsa, avocado, corn, red onion, pickled chilis.

Top with the remaining 6 tostadas.

Repeat step 2, layering on more toppings.

Finish with cilantro leaves and cotija cheese.

The Purdy Chocolate Milk Shake

Makes: 4 shakes

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients

4 cups Mexican Chocolate Milk (recipe below)

1 cup whipped cream (recipe below)

4 pints Häagen-Dazs chocolate ice cream

4 teaspoons Tajín

Mexican Chocolate Milk

4 cups whole milk

1 teaspoon vanilla extract

4 tablespoons, plus 1 teaspoon sugar

1 teaspoon ground cinnamon

Pinch kosher salt

1 ancho chili

7 ounces chopped dark chocolate, such as Valrhona 70%

Whipped Cream

1 quart whipped cream

1/2 cup powdered sugar

Directions

For the Mexican chocolate milk: Combine the milk, vanilla, sugar, cinnamon, salt and ancho chili in a medium pot or saucepan. Heat over medium heat until simmering. Do not let the milk boil. Reduce the heat a little and gently simmer, stirring occasionally for about 10 minutes…