Totally Nachrageous! The Recipes

Kielbasa is a staple in my family for Easter celebrations especially because our roots are in New Britain, Connecticut, also the home of Martin Rosol’s. They make an Easter kielbasa every spring. Their kielbasa is available in their retail store, at many grocery stores in Connecticut, and online in 48 states. I teamed up with my friend Brandon (@baldbites) and we had a blast making these. The sour cream companion for this recipe folded in some delicious Kosciusko Spicy Brown Lager Beer Mustard. Enjoy this original recipe on Easter or any time of the year. It’s a hit! Happy Easter! 

Watch here! 

Ingredients 

2 Bags (7.5 ounces) tortilla chips (I used local Pan De Oro yellow corn chips)

3 cups mixed cheddar cheese
3 cups white cheddar cheese 

2 cups diced apples (I used Pink Lady apples) 

2 cups diced seasoned potatoes (think home fries) 

3 cups cooked diced Martin Rosol Easter Kielbasa

1 cup bbq sauce  

1 cup sliced white onion

1 cup sliced yellow onions

½ tablespoon paprika
½ tablespoon garlic salt 

16 oz container of Sour Cream

4 tablespoons Kosciusko Spicy Brown Lager Beer Mustard

Directions

1. Sprinkle your onions and peppers with paprika and garlic salt 
2. Evenly spread your seasoned sliced white onions and sliced yellow peppers on a lightly sprayed sheet pan and cook for 20 minutes at 350 degrees 
3. While onions and peppers are baking, spread tortilla chips evenly on lightly sprayed sheet pan
4. Evenly spread half of your shredded cheese on chips
5. Evenly distribute diced cooked kielbasa that has been tossed in BBQ sauce
6. Evenly spread apples 
7. Evenly spread cooked, diced and seasoned potatoes
8. Add remainder of cheese
9. Bake for 20 minutes at 350 degrees 
10. While nachos are in the oven, mix sour cream with mustard and refrigerate until ready to use
11. Remove nachos and place on potholders
12. Dice cooked onions and peppers and place on top of nachos 
13. Serve mustard sour cream blend on side
14. Serve guacamole on side if desired 

Aired Friday, February 7 at 3 PM on WFSB's Great Day Connecticut 

Watch here. 

My dream science project in middle school was to put together an erupting volcano display. That mission was a no go back then, but there’s no stopping me now. Follow your dreams, friends! This recipe combines nachos in the shape of a volcano using a three tiered bundt pan set, chicken wings from your favorite spot and buffalo wing sauce drizzle to represent the lava. (Thank you to the Wood-n-Tap for supplying two party platters of wings! Check out this link for more info.) Make sure to spray your bundt pans to prevent sticking. I use a roasting pan to securely contain the wings that we will be using as a base to our Buffalo Chicken Nacho Volcano. Of course, we need to come up with a fun name for this science project redemption tour, so I give you…Nachos Buffalocano! It’s volcano time! Enjoy! This recipe is perfect for a Super Bowl party, a Hawaiian Luau Party or for that special occasion that needs a wow-factor nacho.

Takes about 45 minutes 

Ingredients

2 Bags (12 ounces each) tortilla chips
6 cups shredded cheddar cheese or Mexican cheese blend
25 - 30 warmed and prepared buffalo wings for base of volcano, save three flats for top of volcano
2 pounds cooked, Totally Nachrageous seasoned ground beef, chicken or turkey (or 2 packets of low sodium taco seasoning) 

IFB! Italian flag base- (G,W,R)
4 diced jalapenos or poblano peppers (deseeded)
2 cup diced white onion
2 cup diced red pepper 

1 squeeze bottle of Kinders Organic Buttery Buffalo Sauce, 23.5 oz
1 cup diced celery
4 cups guacamole or “Broc Guac” 

APT’s Broc Guac 

1 head of fresh broccoli, steamed and diced when cool or 12 oz broccoli florets steamed and then cooled 

2 large avocados (cut, remove pit and scoop out) 

1 freshly squeezed lime for juice

Add these seasonings: 

1 tsp red pepper flakes 

1 tsp chilli powder 

1 tsp garlic powder or minced garlic 

½ tsp pepper

2 tablespoons chopped fresh cilantro or to taste
Remove from food processor, place in a serving dish and fold in ½ cup diced red onion 

Directions

1. Preheat oven to 350 degrees
2. Spray your bundt pans with avocado oil to prevent sticking
3. At the bottom of each bundt pan start with a base of cooked ground meat, IFB, cheese and drizzle with wing sauce
4. Mix the base together and then on the two larger bundt pans, lay your chips flat over the mixture
5. Repeat the above layering without mixing until you reach the top with an extra layer of cheese
6. For the smallest bundt pan, stick chips into the pan pointing up with enough spaces in between chip crevices to layer in cheese, meat and IFB mixture
7. Lastly on the smallest bundt, drizzle with buffalo sauce and top with a layer of cheese
8. Place all three bundt pans into the oven and bake for 20 minutes at 350 degrees
9. Remove from oven and let cool for 5 minutes
10. Use you roaster pan as a base and flip the largest bundt over to create your base
11. Flip the medium bundt on top of the large bundt and then flip the small bundt on top of the medium bundt
12. You will now have your volcano assembled in the center.
13. Surround volcano with your warm cooked wings
13. Use three flats to fill the hole in the hole of the small bundt
14. Drizzle extra wing sauce starting from the top to the base of the wings
15. (Optional) Sprinkle with chopped celery
16. Serve Broc Gauc/guacamole and ranch or blue cheese dressing on the side
17. Serve immediately 

Aired on Friday, May 17 at 3 PM on WFSB's Great Day Connecticut 

Watch here: February 6, 2025 on WTNH 8 

Did you know that Connecticut has been officially declared as the Pizza Capital of the United States?! It sure was on Wednesday, May 22, 2024 in Washington, D.C.! Let's make these together in honor of this big day in Connecticut history. I was inspired to make these Pizza Style Nachos after I was a judge in New Haven’s Apizza Fest last year. Growing up with an Italian family in Connecticut, pizza was always a staple. Yes, it is called Apizza (Ah-beetz) here. Being the Nacho King, I wanted to combine the best of two worlds. Apizza Nachizza (Na-cheetz)! Have fun with it! Use your favorite pizza toppings. I chose mushrooms, turkey pepperoni minis, red pepper, onions, poblano peppers and black olives. You can add or subtract whatever pizza toppings you like! I like to use a circular baking sheet when making these. You can even slide them into a small pizza box and surprise your guests when they open the box. Mangia and enjoy! Ciao, Italia!

Aired Friday, February 9 on WFSB's Great Day Connecticut 

Tuesday, February 4, 2025 on WTNH 8

You've heard of Guy Fieri's Trash Can Nachos, here's the next new craze- Wheelbarrow Nachos! The question of the day though, "Is it Wheelbarrel or Wheelbarrow?!" I have talked to so many people about this and while I think it’s most common to say Wheelbarrel- the truth is that isn’t an actual word. Crazy, right! Wheelbarrow Nachos are going to be a total “wow factor” for your big Super Bowl party, Holiday party or a birthday party that needs a boost! What I love about it the most is that it can also be a super fun and interactive activity to build with your guests.

I suggest taking a look on Amazon for a child sized metal wheelbarrow. You will also need some brown butcher paper or parchment paper to line the bottom of your wheelbarrow.

Once you have those in place, let’s talk Wheelbarrow Nachos production! You could also create a double order of your favorite nachos recipe here and use that for your wheelbarrow too!

Takes about 45 minutes. Serves 8 - 10. 

Aired Wednesday, November 6 on WTNH's CT Buzz with Natasha Lubczenko

Happy National Nachos Day to all! Celebrate and take a look at my US Virtual Food tour of the Most Unique and Creative Nachos in Every State. 

I've created a special category in my nacho cookbook called, "A Nacho for All  Season." This is my fall entry. I started making these last year and look forward to making them now in November, especially when you are in the mood for a less savory, slightly more sweet nacho. The apples, the butternut squash and even adding a little maple syrup to your sour cream all add to this seasonal, artisanal harvest time nacho. Elevate your tastebuds to the next level. These nachos are great for Friendsgiving, Thanksgiving or any of your autumnal bashes. 

Follow Totally Nachrageous on IG for exclusive behind the scenes pics, recipes and more! 

Watch the segment here.  Thank you, Natasha and WTNH 8! 

This recipe is inspired by General Tso’s Chicken and was a Trader Joe’s first for me. One of my friends asked, “Could the Nacho King make these using only ingredients purchased at Trader Joe’s?” The challenge was happily accepted! I purchased everything I needed to make them at Trader Joe’s in Corbins Corner, West Hartford. Shout out to Drake for his help that day. All of the items I bought are listed below so you can make these at home too. 

You can also take this a step further at a party and order to-go paper quart containers and wooden chopsticks. Have you ever eaten a nacho with chopsticks?! Give it a shot! It's fun! Either way you serve it, it’s a one of a kind combination that is sure to satisfy in flavor, zip and texture. It’s a wonderful mash up of nachos and a top favorite Chinese dish of mine. You could also modify this recipe by using an order of General Tso’s Chicken with broccoli and white rice from your favorite Chinese restaurant. I don’t blame you if you place an order just to make these nachos. You can take it from General Tso’s to General So Fun in 20 minutes that way. Takes about 40 minutes. Serves 6

(aka BBQ Leftovers Nachos) 

Aired Friday, June 7 on WFSB's Great Day Connecticut 

My visits to Great Day have always been a highlight for me! The staff and crew have enjoyed many different versions of my nacho fusion. Last month, I got a suggestion from Executive Producer Caitlin Amato and News Anchor/Reporter Caitlin Francis. With summer quickly approaching, what’s the next big nacho mashup? Say hello to Caitlin’s Cheeseburger Nachos! Great for leftovers from your BBQ’s and you’ll likely have all the ingredients you need already in your fridge! Let’s get this summer party started with a Cheeseburger Nachos Cheers! 

Takes about 25 minutes. 

Serves 3 - 4