Episode 20 Los Angeles Chargers

In this episode of the F3 Podcast — Football, Fantasy, and Food, Erin and Jonathan Frazier spotlight the Los Angeles Chargers. They dive into fantasy highlights, including standout performances by key players and how the Chargers are shaping up this season. Then it’s time to feast — California-style. From fish tacos to craft brews, Jonathan celebrates the iconic game-day eats of the LA area.

Bonus Recipe:

California Carne Asada Nacho Platter 

Serves: 6–8

 

Prep Time: 20 minutes

 

Marinade Time: 1–4 hours

 

Cook Time: 10 minutes

 

 INGREDIENTS

 

Carne Asada

•1.5–2 lbs skirt or flank steak

•3 limes (juiced)

•1 orange (juiced)

•4 cloves garlic (minced)

•2 tbsp cilantro (chopped)

•1 jalapeño or serrano (seeded + minced)

•2 tbsp soy sauce or Worcestershire

•1 tbsp olive oil

•1 tsp cumin

•1 tsp chili powder

•½ tsp black pepper

•1 tsp kosher salt

 

Nacho Base

•1 large bag sturdy restaurant-style tortilla chips

•2–3 cups shredded cheese

(cheddar, Monterey Jack, or Oaxaca mix)

•1 cup black beans (rinsed)

•1 cup corn kernels (optional, grilled if possible)

 

Fresh Toppings

•1 cup pico de gallo

•1 cup guacamole

•½ cup sour cream or Mexican crema

•½ cup crumbled cotija

•Fresh jalapeños or pickled jalapeños

•Cilantro, chopped

•Lime wedges

 

 

INSTRUCTIONS

 

1. Marinate the Steak (1–4 hours)

1. In a bowl, combine lime juice, orange juice, garlic, cilantro, jalapeño, soy/Worcestershire, olive oil, cumin, chili powder, salt, and pepper.

2. Add steak and coat well.

3. Cover and refrigerate at least 1 hour, up to 4 for maximum flavor.

 

2. Grill the Carne Asada

1. Heat grill or cast-iron pan to high heat.

2. Sear steak 3–5 minutes per side until charred and medium rare.

3. Rest 5 minutes, then slice thinly across the grain.

4. Chop into bite-size pieces.

 

3. Build the Nacho Platter

1. On a large sheet pan, spread one even layer of chips.

2. Add half the cheese + half the beans + half the corn.

3. Add a second layer of chips.

4. Add remaining cheese, beans, corn, and half the carne asada.

(Save some for topping after baking — keeps it juicy.)

 

 

4. Bake

• Bake at 400°F (205°C) for 8–10 minutes until cheese is melted and bubbly.

 

5. Finish with Fresh Toppings

 

After removing from oven, top with:

• Remaining carne asada

• Pico de gallo

• Cotija

• Jalapeños

• Guacamole (dolloped)

• Crema/sour cream (drizzled)

• Cilantro

• Lime squeezes over the top

 

 

GAME-DAY PRO TIP

 

Layer chips → cheese → protein → repeat.

This keeps the nachos from getting soggy and guarantees every bite is loaded.