What do you nosh when watching the game? We asked NBC Bay Area’s anchors for their go-to Game Day bites, whether they’re tailgating at a college ball game or watching the Super Bowl from home.

Jessica Aguirre’s Party Plantains

“I’m Cuban, which means every party, every occasion is celebrated with a variation of a plantain side dish or appetizer,” says NBC Bay Area anchor Jessica Aguirre. “On Thanksgiving we have twice-fried plantains also known as tostones. On Noche Buena (Christmas Eve), we go with your classic plantain, which pairs with lechon (roasted baby pig), and for Easter, we mix it up with sweet plantains. You get my ‘plantain’ drift. For the Super Bowl, we go all out with ‘party plantains.’”

This recipe serves 10 football fans.

Ingredients 

8 large super ripe plantains

Vegetable oil

Kosher salt

Sour cream

Parsley sprigs

Directions

Trim the ends of the plantains. Run your knife down the seam to peel, then slice the plantains diagonally.

Wash your parsley and cut into mini sprigs. Set aside to dry.

Heat oil in a large skillet over medium high. Wait until the oil is HOT! Fill your skillet with plantains in batches, leaving room to flip them, and start to brown them. You want them golden brown on the outside but super soft on the inside; turn down the heat if they cook too fast. Drain the finished plantains on a paper towel-lined plate while you work on the next batch.

When ready to serve, place the plantains on a tray, season with salt, and add a dollop of sour cream and a tiny sprig of parsley to each. Let the tackling — for the plantains — begin!

Raj Mathai’s Blue Cheese-Stuffed Filet Mignon

“I’m usually working on Super Bowl Sunday, however there have been a few years when I’m enjoying the game at home,” says Mathai, an NBC Bay Area anchor. “I have a favorite dish — and it happens to be 49ers related! Years ago, a local butcher from Redwood City told me Joe Montana used to come into his shop to buy filet mignon. Montana would make a small hole in the filet and stuff it with blue cheese. I’ve enhanced the recipe.

“Carve out a small hole in each steak. Stuff it with blue cheese and a quail egg (or oyster). Wrap with bacon to enclose the hole, and use a toothpick to hold it together. Grill to desired doneness. Pair with a kick butt red wine!”

Janelle Wang’s Instant Pot Cheesy Spinach and Artichoke Dip

NBC Bay Area anchor Janelle Wang uses an Instant Pot to make this game day classic, which goes from grocery bag to party ready in 30 minutes flat. Use pepper jack instead of Monterey Jack, she says, if you like things a little spicy.

Ingredients

1 small onion, chopped

10-ounce package frozen chopped spinach

14-ounce can artichoke hearts, drained and quartered

8 ounces light cream cheese

1 cup light sour cream

3/4 cup chicken broth

2 cloves garlic, minced

2 cups grated parmesan

3 cups grated Monterey or Pepper Jack cheese

Salt and pepper to taste

Chips or sliced sourdough bread for serving

Directions

Put Instant Pot in sauté mode and sauté the chopped onion.

Add frozen spinach, artichoke hearts, cream cheese, sour cream, chicken broth and garlic to the Instant Pot; close and lock the lid. Select manual pressure and set the timer for 4 minutes. (It takes 10 to 15 minutes for pressure to build)

Release pressure carefully using the quick-release valve on top. Unlock and remove the lid. Add the parmesan and jack cheeses and whisk until smooth.

Serve with chips or sourdough bread.

Donte Whitner’s Cheesy Beef Taco Dip

Former San Francisco 49ers safety and NBC Sports Bay Area 49er analyst Donte Whitner goes classic with his go-to dip.

Ingredients

1 pound lean ground beef

¾  cup water

1 package taco seasoning mix

1 pound processed cheese, cubed

For serving: Tortilla chips, shredded lettuce and chopped jalapenos

Directions

In a large skillet, cook the beef over medium heat. Drain fat. Stir in seasoning mix and water.  Add cheese and stir over low heat until cheese is melted. Serve warm with tortilla chips, along with shredded lettuce and chopped jalapeno peppers.