Super Bowl Party Finger Food

Super Bowl Party Finger Food

Super Bowl Party Finger Food

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by WFAA

wfaa.com

Posted on January 6, 2011 at 9:58 AM

Super Bowl Party Finger Foods That Score a "Touchdown"
Hosting a Super Bowl Party this year? If so, offer your football fans plenty of good food to munch on while cheering for their favorite team. Place every seat in the house in front of your biggest T.V., then kick back and take part in one of America's favorite spectator sports---football and enjoy the Big Game!

Wings are right up there on the list of everyone's favorite party foods!

Ultimate Party Wings

1 (12-ounce) bottle Heinz® Chili Sauce
1 (16-ounce) can Ocean Spray® Jellied Cranberry Sauce
24 chicken drummettes
Preheat oven to 375°F (190°C).
Combine chili sauce and cranberry sauce in medium saucepan. Cook over medium heat, whisking occasionally, until smooth. Reserve one-third of sauce mixture.
Arrange drummettes on baking sheet coated with non-stick spray.
Bake for 15 minutes. Turn drummettes over. Brush with remaining sauce mixture until well coated. Bake for additional 20 to 30 minutes or until chicken is cooked through.
Serve hot with reserved sauce for dipping.
Makes 24 appetizers.
Just like those served in the local pub! Hot poppers are a trip for the taste buds.


Ortega Hot Poppers

1 (3.5-ounce) can ORTEGA® Whole Jalapeños, drained
1 cup shredded mild cheddar cheese
1 (3-ounce) package cream cheese, softened
1/4 cup chopped fresh cilantro
1/2 cup all-purpose flour
2 large eggs, lightly beaten
2 cups corn flake cereal, crushed

Cut jalapeños lengthwise into halves; remove seeds.
Combine cheddar cheese, cream cheese and cilantro in small bowl. Place 1 to 1 1/2 teaspoons cheese mixture into each jalapeño half; chill for 15 minutes or until cheese is firm.
Dip each jalapeño half in flour; shake off excess. Dip into egg; coat with corn flake crumbs.
Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 1 minute. Fry jalapeños, turning frequently with tongs, until golden brown on all sides. Remove from skillet; drain on paper towels. Serve with ORTEGA Thick & Chunky Salsa and sour cream.
Makes 8 servings.



Confetti Quesadillas with Colby and Monterey Jack Cheese

12 soft corn tortillas*
1 cup (4 ounces) shredded part-skim Monterey Jack cheese
1 cup (4 ounces) shredded part-skim Colby cheese
1/2 cup fresh corn kernels or black beans
1/2 cup coarsely chopped cilantro
1 red bell pepper, finely minced
1 jalapeño pepper, finely minced
Cilantro Yogurt "Sour Cream"
2 cups plain nonfat yogurt
1/4 cup finely minced cilantro
1/2 teaspoon salt
Preheat large skillet over low heat.
Line up six tortillas. Divide cheese, corn, cilantro and peppers between the tortillas, then cover each with a second tortilla.
Place a tortilla on the dry skillet or grill and warm until cheese is melted and tortilla is slightly golden, about three minutes. Flip and cook other side until golden, about one minute. Repeat with remaining quesadillas. Cut each into 6 wedges.
Serve each wedge with a dollop of Cilantro Yogurt "Sour Cream."
Makes 36 wedges.

Cilantro Yogurt "Sour Cream": Line a large strainer with a coffee filter or paper towel and place over a mixing bowl. Pour in yogurt and let sit until some of the liquid has drained away and the yogurt is the consistency of sour cream, about one hour. Transfer to small mixing bowl; stir in cilantro and salt. Makes about 1 1/2 cups. ( Straining yogurt gives you a no-fat version of sour cream with a light tang that blends nicely with cilantro. Try it with chili and other spicy dishes as well.)

* Flour tortillas (6 to 7-inch size) can be substituted for the corn tortillas.



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