At most game day gatherings guests are served the basic staples of buffalo wings, chili and seven layer dip. Here are some game day recipes that go beyond basic, and will treat football fans to something new and appetizing to snack on.
Spicy Chorizo Nachos
Ingredients:
- 1 Tbsp vegetable oil
- 1/2 lb ground chorizo sausage
- 2 bags tortilla chips
- 32 oz shredded Mexican cheese
- 1/2 cup chopped tomatoes
- 1/8 cup thinly sliced scallions
- 16 oz can refried beans
- 4 oz can sliced jalapenos
- 2 Tbsp finely chopped yellow onion
- 2 Tbsp finely chopped cilantro
Directions:
- Preheat oven to 350 degrees.
- Heat the oil in a large frying pan over medium-high heat.
- Place the chorizo in the pan and cook until browned, about 7 minutes.
- When the chorizo is done, place it in a bowl lined with paper towels to drain.
- Spray a large baking sheet with cooking spray.
- Sprinkle a single layer of tortilla chips onto the tray.
- Sprinkle a cup of shredded Mexican cheese over the chips.
- Spoon 1/2 cup refried beans, in dollops, over the cheese.
- Sprinkle 1/2 cup of the cooked chorizo over the top.
- Evenly sprinkle 1 quarter of the sliced jalapenos, chopped yellow onion, and thinly sliced scallions on top.
- Repeat the process, starting with a second layer of chips, and continue until there are no more ingredients.
- Place the tray in the oven and bake for about 10-12 minutes or until cheese is thoroughly melted.
- Remove tray from oven and sprinkle the top with cilantro and tomatoes.
- Serve while hot.
These spicy nachos are hot and satisfying. This recipe makes a great snack for about a dozen party guests. These nachos can be accompanied with sour cream, guacamole or any kind of salsa.
Steak Cobb Salad
Ingredients:
- 10 cups mixed green lettuce
- 1 red bell pepper, seeded and finely chopped
- 1/2 cup thinly sliced red onion
- 2/3 cup crumbled blue cheese
- 5 cups cooked steak, chopped
- 2 medium tomatoes, chopped
- 6 slices cooked bacon, crumbled
- 1 cob of grilled corn
- 1 bottle of Ranch dressing
Directions:
- In a large serving bowl, place 10 cups of mixed lettuce.
- Next, sprinkle in the chopped red bell pepper, thinly sliced red onion, crumbled blue cheese, chopped steak, chopped tomatoes, and the crumbled bacon.
- Cut the grilled corn kernels off the cob and sprinkle on top of the other salad ingredients.
- Toss the salad thoroughly with tongs.
- Serve with the Ranch dressing on the side.
This salad will serve approximately 8-10 party guests. Any type of lettuce can be used in this recipe, as long as it is crisp and fresh.
Tex-Mex Chicken & Beans
Ingredients:
- 8-10 boneless, skinless chicken thighs
- 1 large yellow onion, chopped
- 2 1/2 cups flour
- 8 oz dried pinto beans, rinsed and soaked over night
- 12 oz jar salsa
- 1 cup of water
- 2 Tbsp chipotle chilis in adobo sauce, chopped
- 1 small red bell pepper, seeded and finely chopped
- salt & pepper to taste
Directions:
- Drain pinto beans that have been soaking in water overnight and place the beans into a slow cooker.
- Pour the jar of salsa over the beans.
- Add the 2 Tbsp of chipotle chilies, 1 cup of water, and 2 1/2 cups of flour.
- Stir all ingredients together until well combined, mixture may appear thick or sticky.
- Sprinkle the chicken with salt & pepper.
- Place the seasoned chicken thighs on top of the bean mixture.
- Sprinkle the chopped yellow onion and red bell pepper over the chicken.
- Place the top back on the slow cooker and cook, covered on low for about 7 hours or until chicken is cooked.
- Remove the cooked chicken thighs from the slow cooker and shred.
- Add the shredded chicken back to the beans in the slow cooker and stir to combine.
- Keep slow cooker on warm to keep the Tex Mex chicken & beans warm for guests.
This is the perfect make ahead dish and it is a great alternative to regular chili. This recipe will make about 8- 10 servings. Garnish with fresh cilantro if desired.
Brick Pressed BLT's
Ingredients:
- 1 loaf of Ciabatta bread
- Mayonnaise
- 15 slices of cooked bacon
- 2 large tomatoes, sliced
- 1 large avocado, sliced
- 2 cups lettuce, torn
Directions:
- Slice the Ciabatta bread in half lengthwise.
- Scoop out the excess center area inside of the bread from top to bottom on both halves.
- Spread a layer of mayonnaise on the inside of both halves of the bread.
- On the bottom half of the bread lay on the bacon slices, tomato slices, avocado slices and the lettuce.
- Place top half of the bread on top.
- Wrap the sandwich tightly with plastic wrap, going around the entire sandwich about 2 or 3 times.
- Place the wrapped sandwich on a cutting board, and then wrap the entire sandwich to the cutting board with plastic wrap or kitchen twine.
- Place a brick or a heavy skillet on top of the sandwich for 1-2 hours to flatten the sandwich.
- Remove brick and unwrap the sandwich carefully.
- Slice the sandwich into desired size slices and serve.
Other large Italian style bread can be used in this recipe if Ciabatta is unavailable. This sandwich will feed about a dozen guests.
These fresh recipes for game day are a welcome alternative to the typical football fare. After trying them guests may realize that there are other things to eat on game day besides spinach dip in a bread bowl.
Minka Gantenbein - Minka Gantenbein is a freelance journalist from the beautiful Central Coast of California. She has a Bachelor of Science degree in ...
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