It’s BIG GAME season.
In my town, specifically, The Calgary Stampeders are off to the Grey Cup this weekend and that means basement food in front of the big screen needs to be prepared.
Your BIG GAME mileage may vary, but with everything from the Bowl Season to the NHL’s Winter Classic coming down the calendar, you need snacks to feed an army of friends that are finger friendly.
So let’s get to it with 3 easy and spicy finger food ideas:
Mexican Party Wings
Ingredients
1 cup (250 mL) ranch salad dressing
1 can Old El Paso* Chopped Green Chiles
1/2 cup (125 mL) all-purpose flour
1 pouch Old El Paso* Taco Seasoning Mix
2 tsp (10 mL) oil
24 chicken drummettes (about 2 lb/1 kg)
Dried parsley flakes
Directions
Heat oven to 350ºF. Spray large baking sheet with nonstick cooking spray. In blender container, combine salad dressing and chiles; cover and blend until smooth. Spoon into small serving bowl. Refrigerate while making drummettes.
In shallow dish, combine flour and taco seasoning mix; mix well. Stir in oil with fork until well blended. Coat drummettes with flour mixture. Coat drummettes again to use up flour mixture. Place on sprayed baking sheet.
Bake at 350ºF for 15 minutes. Turn drummettes; bake an additional 14 to 17 minutes or until chicken is fork-tender and juices run clear. Sprinkle parsley flakes on salad dressing mixture; serve as dip with warm drummettes.
Bacon Guacamole Quesadillas
Ingredients
2 medium avocados
Juice of 1 medium lime
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground cumin
Dash of ground red pepper (cayenne)
1/2 cup (125 mL) finely chopped onion (1 medium)
1 plum (Roma) tomato, diced
2 tbsp (30 mL) chopped fresh cilantro
1 clove garlic, finely chopped
1/2 lb (250 g) bacon, diced into 1/2-inch (1.25 cm) pieces
1 pkg (8 count) Old El Paso* Large Flour Tortillas
1 1/2 cups (375 mL) shredded Cheddar cheese
2 to 3 tsp (10 to 15 mL) vegetable oil
Directions
In medium bowl, roughly mash avocado with fork. Add remaining guacamole ingredients and mix together; set aside.
In 8-inch skillet, cook bacon over medium heat until crisp; drain on paper towels.
Place 4 tortillas on work surface. Divide guacamole evenly among the 4 tortillas, spreading to within 1/2 inch of edges. Divide bacon evenly among the 4 tortillas. Divide cheese among the 4 tortillas. Top each with another tortilla.
In 10-inch skillet, heat 1 teaspoon of the oil over medium heat. Carefully transfer 1 of the quesadillas to skillet. Cook until browned, then turn over to brown second side.
Repeat with remaining quesadillas, adding more oil to skillet as needed.
Cut each quesedilla into wedges before serving.
Topped Up Fiesta Dip
1 can (14 oz/398 mL) Old El Paso* Refried Beans
2 cups (500 mL) light sour cream
1 cup (250 mL) Old El Paso* Thick N’ Chunky Salsa
1 pouch (35 g) Old El Paso* Taco Seasoning Mix
1 1/2 cups (375 mL) shredded Cheddar cheese
2 tomatoes, chopped
1 cup (250 mL) chopped green onion or green pepper
1/3 cup (75 mL) sliced black olives (optional)
tortilla chips
Directions
Spread refried beans over the bottom of a 9-inch (23cm/1 L) round glass dish or pie plate.
In a small bowl, stir together sour cream, salsa and seasoning mix until well blended. Spread over bean layer.
Sprinkle cheese, tomatoes, onions, olives (if using) over sour cream layer.
Serve with chips for dipping.
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