Recreate Blake Shelton and Gwen Stefani's Favorite Football Date Night Snack in Your Own Kitchen

There's no doubt (sorry, we couldn't resist!) Gwen Stefani and Blake Shelton make a perfect team. The Voice judges and musicians have been dating since 2015, and also make quite the dynamic duo in the kitchen, Shelton tells Allrecipes exclusively.

"Football season is one of my favorite times of the year," says Shelton, who in addition to making and judging music, owns Ole Red, a barbecue and burger restaurant with four locations across the southeast. "Gwen and I both love to watch the Arizona Cardinals. Since we'll be watching from home this year, these Redneck Nachos [recipe below] are going to be one of our go-tos. The dish is pretty darn easy to put together too, so you can't beat that!"

The dish is not only a Shelton-Stefani fave but also trophy-worthy, according to many Old Red diners who have sampled them on the restaurant menu. "I dream of these once a week since I've had them 😋😍," Moe Catherine shared on Facebook, while Magnolia Petals added, "We went to Nashville and had these day one. Went back day three [and] had them again. Day eight, our parting dinner, AGAIN! I crave these! They actually remind me of a jerk chicken smothered in magic."

It's not only on game days when Shelton enjoys hitting the kitchen, though.

"I've done my fair share of cooking these past few months, which we were able to capture a little bit of in the music video for the latest single 'Happy Anywhere,'" Shelton says of the sweet single and music video that dropped in July. "We've had this song stored away for a little while, but with everything happening this year, it just felt the best time to share it with everyone."

So flip on "Happy Anywhere" as your soundtrack and get to cooking these nachos. One bite and you too will be happy right where you are.

How to Make Blake Shelton's Redneck Nachos

Ingredients

• 1 (16-ounce) bag potato chips (such as Kettle Sea Salt Potato Chips)
• 8 ounces Rotel Beer Cheese, warmed (see individual recipe below)
• 6 ounces Pulled Smoked Chicken (see individual recipe below)
• 2 ounces Ole Red BBQ Sauce (see individual recipe below)
• 2 ounces sour cream
• 1 ounce green onion, sliced
• 1 avocado, halved

Directions

1. On a baking sheet, ladle about 2 ounces (one quarter) of the beer cheese, then top with half of the potato chips and half of the pulled chicken.
2. Pour 4 ounces more (one half) of the beer cheese evenly on top of the chips.
3. For the next layer, place the other half of the chips, the other half of the pulled chicken and the final 2 ounces of beer cheese.
4. Top with the BBQ sauce, sour cream and green onions.
5. Remove the pit from the avocado and squeeze the contents of both sides on top of the nachos.

Rotel Beer Cheese

Ingredients

• 5 pounds Velveeta®(or processed cheese food), cubed
• 1 (12-ounce) bottle Miller High Life
• 1 cup onion powder
• 1 cup garlic powder
• 2 ½ teaspoons Dijon mustard
• 2 cups shredded cheddar
• 1 can Rotel tomatoes
• 1 cup milk
• 1 tablespoon kosher salt

Directions

1. Place Velveeta and beer in a bowl over a saucepan full of water (to create a double boiler) and slowly heat on medium (to not scorch the cheese).
2. Stir until combined and warmed through.
3. Add the spices and Dijon, followed by the shredded cheddar and Rotel tomatoes.
4. Add milk and stir to combine.
5. Season with salt to taste.

Pulled Smoked Chicken

Ingredients

• 1 cup BBQ Seasoning (like Rub Love Smokey Barbecue Rub)
• 1 whole chicken

Directions

1. Rub the seasoning over the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.
2. Cook the chicken in a smoker for 1 hour and 20 minutes at 220 degrees F, flipping halfway. At this point, the juices near the bone should run clear.
3. Remove the chicken from the smoker and carefully use two forks to pull the meat off the bone.

Ole Red BBQ Sauce

Ingredients

• 1 large yellow onion, diced
• 9 garlic cloves, smashed
• ½ cup Kentucky Gentleman bourbon
• 3 tablespoons chili powder
• 1 quart ketchup
• 1 cup brown sugar
• ¼ cup cider vinegar
• ¼ cup maple syrup
• ¼ cup molasses
• 3 tablespoons yellow mustard
• 2 tablespoons bourbon-barreled Worcestershire sauce (such as Bourbon Barrel Foods Handcrafted Worcestershire Sauce)
• 1 tablespoon hot sauce
• 2 teaspoons lemon juice

Directions

1. In a large skillet over medium heat, sweat onions and garlic until soft and translucent.
2. Add in whiskey and simmer, then add chili powder and toast for 2 to 3 minutes more.
3. Add in the remaining ingredients and bring to a simmer.
4. Once it has reached a simmer, turn off the burner and strain.