“Touchdown” Season Meals
By Cindy Adams
Football season is fast approaching and it will be time for watch parties and tailgating. Whether you’re planning an all-day party at your home for the “Big Game” or are invited for tailgating, here are few easy dishes you can make.
Worried about the drinks at your party? Most people will drink beer, but what can be fun for those non-beer drinkers is setting up a Bloody Mary Bar. Check out page 103 and get ideas on how to create the best Bloody Mary.
Chicken Quesadillas
INGREDIENTS:
1 1/2 cups shredded cooked chicken or rotisserie chicken
1 1/2 cups shredded Mexican blend cheese
1/3 cup salsa
1/4 cup chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper, to taste
1 cup refried beans, homemade or store-bought
12 street tacos flour tortillas, warmed
3 tablespoons canola oil, divided
FOR SERVING
1 cup guacamole
1 cup Pico de Gallo
1/4 cup sour cream
INSTRUCTIONS:
- Preheat oven to 200 degrees F.
- Chicken Mixture: In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste.
- Working one at a time, spread refried beans on half of the tortilla; top with chicken mixture, folding over to seal. Repeat with all tortillas to make quesadillas.
- Heat 1 tablespoon canola oil in a large cast iron skillet over medium low heat. Working in batches, add quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side; keep warm in oven up to 30 minutes. Repeat with remaining canola oil and quesadillas.
- Serve immediately with desired toppings.