No football party should be without a large bowl of kicked up nuts. I make them every weekend in a variety of flavors. Honey-cumin, Cinnamon-chile and Piloncillo-oregano, but the most requested is always this spicy version.
Fresh lime juice adds a vibrant touch which compliments the depth of spiciness. I advise you to double or triple the batch, trust me they will be a hit.
Toss the peanuts and pepitas a few hours before game time and pop them into the oven 30 minutes before your guests are set to arrive. Serve warm with plenty of Kendall-Jackson AVANT Sauvignon Blanc.
Preheat oven to 300 degrees. Whisk together lime juice, ancho chile powder or chili powder, salt and pepper in a large bowl. Add pepitas and peanuts; toss to coat. Spread evenly on a large baking sheet.
Bake, stirring every 10 minutes, about 30 minutes. Serve warm.
Looking for a new game day snack to serve to your guests? How about a salty, crispy chip that is the perfect vessel to scoop up any dip or salsa? Have you tired plantain chips?
No, well my friends you are missing out. Don’t confuse the taste of a sweet banana to a hearty plantain. Plantains are thick, study and can be fried, sautéed or baked. They are often served as a side dish or made into a dessert in Latin cuisine. But today we are slicing them thin, frying them and serving them up with a tangy queso fresco dip.
When selecting your plantain look for a less-ripe green plantain that is firm to the touch. When sliced they hold up to the heat from frying and provide the perfect crunch in chip form.
I simply sprinkled my chips with salt, but feel free to play around with spices and herbs. I used a mandolin to keep my slices uniform in size, but a sharp knife can be used also.
Heat oil to 350 degrees in a Dutch oven or heavy pot. Cut the ends off of each plantain, cut silt lengthwise down the plantains and peel. Halve each plantain and carefully using a madnoline or vegetable peeler slice the plantain into thin slices. Fry plantains in batches until golden brown on each side, about 2-3 minutes. Drain on paper towels, season with salt and serve warm with queso fresco dip.
For Queso Dip:
Combine all ingredients in a bowl and stir to combine, serve with plantain chips.
Hearty green poblanos are sliced and sautéed with onions and seasoning to make the ultimate game day appetizer. Served warm over crisp tortilla chips and a glass of Kendall-Jackson AVANT Sauvignon Blanc, this rajas de poblano recipe is sure to be a hit with football fans.
From scrambled eggs, over burgers, on nachos and used to top tacos these rajas can be made in advanced and store in the fridge, in a tightly covered container for up two days until ready to use.
The word “rajas” means “strips” in Spanish.
Remove the seeds for a milder version or add a cup of cheese to make a cheesy version. If you cannot find poblanos, Anaheim chiles can also be used. Look for firm poblano to the touch and store them on the countertop, never in the fridge.
Heat oil in a large nonstick skillet over medium-high heat. Add sliced poblano strips and onions. Sauté until poblanos are softened, but still crisp about 10 minutes. Season with cumin, salt and pepper and serve warm over tortilla chips.
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