Super Bowl XLV Snacks: Mexican Layer Dip, Chicken & Sharp Cheddar Taquitos, Queso Dip, and Blueberry Pie

>> Sunday, February 6, 2011


Mexican Layer Dip
Adapted from The Pioneer Woman

1 can vegetarian refried beans
hot sauce to taste
1 small cans diced green chillies
ground cumin to taste
3/4 cups grated sharp cheddar cheese
1 cup light sour cream
1 cup guacamole
3/4 cups Monterey Jack Cheese
1 can black olives, drained
1 cup salsa

Directions:
Begin by throwing the refried beans into a small pan over medium-low heat.  Add several dashes of hot sauce and a small can of (undrained) diced green chillies.  Stir well.  Next, sprinkle a little bit of ground cumin.  Spread the beans on the bottom of a glass bowl or high-sided dish.  Over this sprinkle the sharp cheddar cheese.  Plop the sour cream and spread it into a single layer, being careful not to disturb the cheese underneath.  The next layer is the guacamole.  Spread it over the sour cream.  Follow this with a layer of Monterey Jack cheese and a nice sprinkling of chopped black olives.  Lastly, place a layer of salsa.  Garnish with chopped cilantro leaves.  Serve with tortilla chips, fresh cut-up vegetables, or crackers, or pita wedges.  Enjoy!



Queso Dip

16 oz. Velveeta Cheese
1 can RO*TEL diced tomatoes and green chillies, undrained

Directions:
Mix ingredients in microwaveable bowl.  Microwave on high 5 minutes or until Velveeta is completely melted, stirring after 3 minutes.  Serve with tortilla chips, fresh cut-up vegetables, or crackers.  Enjoy!


Baked Chicken and Sharp Cheddar Taquitos
Adapted from The Love of Cooking
 
1 rotisserie chicken, meat removed
1/2 cup green bell, diced
1/4 cup cilantro leaves, chopped
2 tablespoons red onion, diced
2 tablespoon poblano pepper, diced
lime juice
dash of ground cumin
dash of garlic powder
sea salt and freshly cracked pepper to taste
white corn tortillas
sharp cheddar cheese, shredded
cooking spray

Directions:
Remove all the meat from the chicken, then chop into pieces.  Place the meat in a large bowl.  Add the diced bell pepper, chopped cilantro leaves, diced red onion, diced poblano pepper, the lime juice, ground cumin, garlic powder, and sea salt & freshly cracked pepper to the top of the chicken meat.  Toss all of the ingredients together.  Taste and add more seasonings if desired.  

Preheat the oven to 425 degrees.  Coat a baking sheet with cooking spray.  Wrap 10 corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften.  Place a bit cheese in the center of the tortilla then top with a bit of chicken mixture and roll.  Place, seam side down, on a baking sheet.  Finish rolling the rest of the taquitos, then spray each of them with cooking spray.  Place in the oven and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.  Serve warm with guacamole, salsa, sour cream, and/or hot sauce.  Enjoy!


Blueberry Pie
Adapted from Allrecipes

1 (9-inch) refrigerated ready to bake pie shell per package instructions
3/4 cup granulated sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1 cup fresh organic blueberries
2 tablespoons butter
1 1/2 tablespoons lemon juice
2 cups fresh organic blueberries
Vanilla ice cream (optional)

Directions:
Combine sugar, cornstarch, salt, and water in a large saucepan.  Mix well, then add 1 cup of blueberries.  Cook over low heat, stirring constantly, until the mixture comes to a boil.  Boil and stir until very thick, about 15 minutes.  Remove from heat.  


Stir butter and lemon juice into the mixture.  Allow to cool.  Stir in remaining 2 cups of blueberries.  Chill mixture for 1-2 hours.  Spoon into pastry shell and refrigerate at least 2 hours before serving.  Serve with ice cream.  Enjoy!



1 comments:

Pam February 7, 2011 at 12:07 PM  

What a feast! I am glad you liked the taquitos. Thanks for the shout out and link back to my site.

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