Football Frenzy

KICK-OFF: Guacamole Chicken Taquitos 
Yield: 28 taquitos
1  orange, juiced
1  lime, juiced
1/2  teaspoon salt
1/2  teaspoon black 
       pepper
2  teaspoons chili powder
1  teaspoon ground cumin
– Mix together orange juice, lime juice, salt, pepper, 
    chili powder, cumin and 3 tablespoons canola. 
– Add to chicken and marinate for 20 to 30 minutes.
– Heat remaining canola oil over medium high heat.
– Remove chicken from marinade. Reserve marinade for later.
– Cook chicken for 3 minutes on one side. 
– Flip over and cook for another 3 minutes.
– Add reserved marinade, turn heat to low, and allow to simmer for 20 minutes.
– Uncover, and continue cooking for 5 minutes. Remove from heat and cool for 15 minutes.
– Shred chicken into a separate pan. Coat with a little of the reduced sauce — don’t use all of it or the taquitos will be oily.
– Mix chicken with guacamole, cilantro and onion.
– Warm tortillas, between wet paper towels, in the microwave (about 5 at a time), or by dipping them into a hot pan with a few table-spoons of oil.
– Add about 2 tablespoons filling to each tortilla. Roll up and skewer with a toothpick to hold it together.
– For best results, prepare deep fryer according to manufacturer’s instructions, and fry in batches for 2 minutes. 
– When all taquitos have been fried, warm them up in a 350°F oven for 10 minutes.

HALF-TIME: Sliders with Chipotle Ketchup
Sliders
1 pound ground beef
1/4    cup chopped scallions
3 tablespoons Tabasco brand Chipotle Pepper Sauce
1/2    teaspoon salt
8 small rolls, about 2-inches round
2 slices Colby Jack cheese Green leaf lettuce

Chipotle Ketchup:
1/2    cup ketchup
1 tablespoon Tabasco brand 
   Chipotle Pepper Sauce

– In small bowl, combine ketchup and pepper sauce; set aside. 
– Preheat grill to high. Meanwhile, combine ground beef, scallions, pepper sauce and salt in bowl; mix well. 
– Shape mixture into eight 2-inch round burgers. 
– Grill burgers about 5 minutes, or to desired doneness, turning once. Cut each cheese slice into 4 pieces. 
– Top burgers with cheese; cook 1 minute longer or until cheese is melted. 
– To serve, cut each roll horizontally in half. Place leaf lettuce and cooked burger on roll. 
– Serve with chipotle ketchup. 

SIDE-LINERS: Avocado Cream Cheese Dip
Serves: 6
1  8-ounce package cream cheese
1  7-ounce package Wholly Guacamole
3/4 teaspoon salt, divided
1 lime, juiced
1 tablespoon cilantro, minced
1/2 teaspoon chili powder

2 cups sour cream
3 tablespoons chipotle peppers in adobo sauce, 
   pureed
1 cup 3-cheese blend shredded cheese
1/2 cup green onion, sliced
3/4 cup Roma tomatoes, cored, seeded and diced

– Allow cream cheese to soften and warm to room temperature, about 30 minutes.
– Whip cream cheese at medium speed for 3 min-utes to fluff. Add guacamole and beat for another minute.
– Season mix with 1/4 teaspoon salt, half of lime juice and cilantro.
– Transfer mixture to a 9 x 9-inch pan, and dust with chili powder.
– Mix together sour cream, chipotle, 1/2 teaspoon salt and the rest of the lime juice.
– Add to pan as the second layer. Top with cheese; garnish with green onion and tomatoes.

TOUCHDOWN:

Honey Cinnamon Pita Chips
Yields 32 pieces or 4 (8-piece) servings
2 pita pockets
1/4 cup Domino or C&H Honey Granules
1 teaspoon cinnamon
3 tablespoons butter, melted

Preheat oven to 350° F. Cut each pita pocket into 8 wedges. Separate pitas, making 32 pieces total. Place on a cookie sheet, crust side down. In a large bowl, combine Domino or C&H Honey Granules and cinnamon. Set aside. Brush melted butter onto pitas with a pastry brush. Sprinkle with honey/cinnamon mixture. Bake 6-8 minutes or until golden in color. Remove from oven and cool. Store in an airtight container.

Honey Yogurt Dip
3/4 cup vanilla yogurt
2 tablespoons Domino or C&H Honey Granules

In a bowl, mix together yogurt and Domino or C&H Honey Granules. Serve immediately with 
Honey Cinnamon Pita Chips.

OVERTIME:

Roasted Almonds with Coriander, Chili 
and Olive Oil     Yield: 8 servings

1/2    tablespoon olive oil
1 1/2    cups blanched almonds
1    teaspoon coriander seeds, crushed
1 to 3     small dried red chili peppers
2    generous pinches of sea salt

Add olive oil and almonds to hot sauté pan. 
Sauté and toast almonds until golden brown, shaking pan regularly 
to color them evenly and accentuate their nutty flavor. 
Crumble in coriander and chili to taste, 
then add sea salt. 
Toss over and serve hot on large plate.