Did you know Super Bowl Sunday is second to only Thanksgiving when it comes to competitive eating (sorry if that term gives you the vision of really skinny guys scarfing down hot dogs with water-logged buns–or is that just me)? People bring it on game day, consuming 1,200 calories on average! What’s on your menu?
Trust me, you don’t want to eff with fired up football fans. They want food not just worthy of a first down…or even a field goal…they want a touchdown. Actually, more like a TOUCHDOOOOOWN!!!!!!! In a sick way, some of them wouldn’t feel right without a trip to the end zone of CVS for some Tums after a full day Super Bowl snacks. Are you ready for your fans?
I got a message from “motherofthree” asking for lots of Super Bowl dishes this week, as she is hosting a “HUGE, HUGE party” and needs some championship worthy ideas. Don’t call a time-out, “motherofthree,” Chef Julie and I are star quarterbacks (for the couch crowd)! We’re going to post a hearty helping of Super Bowl dishes every day leading up to game day. We hope you’ll try some of them for your big bash!
First up: Mexican fare that’s unforgettable (even after a few drinks). Chile con Queso and Shredded Chicken Soft Tacos are easy to prepare (hey, the tacos are even healthy!), complement each other, and maintain their deliciousness even when they’re kept warm for hours. Score.
And don’f forget to submit your best Super Bowl dishes to email@example.com! We’ll name the winner at the end of the week!
Chile con Queso
2 cups Monterey Jack cheese, shredded
1 cup Mexican blend cheese, shredded
2 tablespoons flour
1 onion, chopped
2 tablespoons butter
1 cup half-and-half
2 4 oz cans of green chiles, drained
Toss together cheeses and flour and set aside. Cook onion in butter until it’s soft, and stir in half-and-half. Gradually add in cheese mixture, and stir to combine well. Cook on low heat until warm. Serve with tortilla chips and flour tortillas.
Shredded Chicken Soft Tacos
***Mommy Dish note: double or triple this, depending on the size of your crowd***
1 1/2 cups of good-quality salsa
1 1/2 cups chicken broth
2 boneless chicken breasts
Combine salsa and chicken broth together in a sauce pan and bring to a boil. Add chicken breasts, and lower the heat to simmer. Cook, covered, for 1.5 hours. Remove chicken from the liquid and shred it, using two forks. Add the chicken back into the liquid (Mommy Dish note: I never use all of the liquid because my family prefers less, but some people like more…a happy medium will probably work best). Serve with flour tortillas and all the taco fixins (guacamole, salsa, lettuce, you get the idea).
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