Make Dale Talde's spicy shrimp nachos with bacon and smoked chili queso

Super Bowl Sunday is coming fast. Be prepared to own your game day with tips and tricks from Ultimate Nachos Week. "Good Morning America" is helping round up the 20 best nacho recipes for 2020 -- just for you.

Up next, Dale Talde, executive chef of Goosefeather Restaurant at the Tarrytown House Estate, has two nacho recipes that will be sure to "wow."

Step up your game with the full recipes below.

Spicy Shrimp Nachos with Bacon and Smoked Chili Queso

Ingredients:

2 32-oz. bags of tortilla chips

1 bunch Cilantro leaves

For Pickled Red Onion:

1 large red onion, sliced thinly

2 cups white vinegar

½ cup white sugar

For Bacon and Smoked Chili Queso

½ pound bacon, diced

1 small onion, small diced

3 garlic cloves, minced

½ cup chipotle en adobo

1 10-oz. can tomatoes with green chilis

3 tablespoons Flour

3 cups Milk

½ pound shredded Cheddar cheese

½ pound shredded American cheese

½ pound shredded Pepper jack

For Spicy Shrimp:

2 pounds shrimp, peeled and deveined (about two dozen)

1 teaspoon Spicy paprika

1 teaspoon Cayenne pepper

Salt to taste

4 tablespoons Butter

For Avocado Crema:

2 ripe Avocados

1 ½ cups Sour cream

Juice of 1 lime

Directions:

In a small saucepan, dissolve sugar in white vinegar over medium heat. Once dissolved, remove from heat and let cool. Add sliced red onion and steep as you continue the recipe.

In a medium saucepan, render bacon over medium heat. Remove once crisp

Add onion and garlic to reserved bacon fat, and sauté for three minutes.

Add flour and stir for three minutes, add milk, canned tomatoes and chipotle. Cook for five minutes, stirring constantly, then add cheeses slowly. Add bacon and cover to keep warm.

Meanwhile, season shrimp with paprika, cayenne pepper and salt.

Bring a large saute pan to medium high heat. Add butter, and swirl pan until butter is foamy and beginning to brown. Add shrimp cook in an even layer and cook until done -- three to four minutes -- turning to cook evenly. Remove to a plate and keep warm.

Peel and pit avocados, then add to a blender with sour cream and lime juice. Puree until smooth.

To assemble: Spread chips on a sheet pan, top generously with queso. Add shrimp, drizzle with avocado crema, and finish with pickled onions and cilantro. Serve immediately.

Dale's Loaded Nachos

Ingredients:

Pickled Jalapeños

½ pound Jalapenos, sliced

1 cup Vinegar

¼ cup Sugar

1 teaspoon Salt

Cheese Sauce

¼ cup Canola Oil

½ cup Butter

½ cup AP Flour

4 cups Milk

¼ cup Hot Sauce

1 teaspoon Salt

1 teaspoon Black Pepper

½ pound shredded American Cheese

½ pound shredded Cheddar Cheese

½ pound shredded Cabot Sharp Cheddar

Lime Sour Cream

1 cup Sour Cream

¼ cup Whole Milk

1 Lime, zest and juice

1 teaspoon Salt

Chili

1 pound Ground Beef

3 tablespoons AP Flour

1 large White Onion, diced small

3 cloves Garlic, sliced thin

1 teaspoon Chili Powder

1 teaspoon Cumin, ground

1 teaspoon Coriander, ground

½ teaspoon Cayenne

1 Ancho Chili, toasted and ground

1 Guajillo Chili, toasted and ground

1 teaspoon Salt

1 teaspoon Black Pepper, ground

2 oz. Tomato Paste

1 can Negro Modelo beer

1 12-oz. can of Canned Tomatoes, chopped

1 tablespoon Chipotles, pureed

1 tablespoon Worcestershire Sauce

½ cup Water

1 cup Navy Beans (rehydrated and cooked until tender if dry, or canned)

Directions:

Mix all jalapeno ingredients and refrigerate overnight to pickle.

In a medium saucepan, bring milk to a slow simmer.

In a separate pan melt butter and add the oil. Pour in flour and whisk until combined. Cook for one minute over high flame stirring constantly and set aside.

Once the milk is boiling add flour mixture and whisk to combine. Simmer for an additional 10 minutes until flour is cooked out. Season with hot sauce, salt and pepper.

Gradually add the cheese and stir until it is completely melted. Set aside to cool.

Combine all ingredients for the lime sour cream in a mixing bowl and stir with a whisk. Set aside.

Meanwhile, dust ground beef with AP Flour and sear on a large cast iron skillet. Remove and reserve.

In a large shallow pot lightly caramelize onions and garlic.

Lower heat and add chili powder, cumin, coriander, cayenne, ancho, guajillo, salt and black pepper and toast in oil for five minutes.

Add tomato paste and raise the heat to caramelize.

Deglaze with Negro Modelo.

Add remaining ingredients and bring up to a simmer.

Cover with foil and put in the oven at 250 degrees F for three hours.

To assemble: Spread chips on sheet pan, top generously with cheese sauce. Add chili and drizzle with lime sour cream, finish with pickled jalapenos. Serve immediately.