Now that football season has officially started, here are a few easy recipes to add to your collection of snacks. Whether you’re tailgating or watching your team with friends in the living room, these Mexican goodies will surely spice up your day.
Photo by Iuliia Nedrygailova
Fajita Quesadillas
SERVES 4–6 AS AN APPETIZER
1 tablespoon canola oil
1 pound sirloin steak, sliced
Steak seasoning
½ teaspoon dried oregano
1 onion, sliced
1 green bell pepper, sliced
4 9-inch flour tortillas
2 cups Monterey Jack or Mexican cheese blend
Sour cream, for garnish
Salsa, for garnish
In a 9- or 10-inch skillet, heat oil over medium heat. Season steak slices with seasoning mix and oregano, and set aside. Sauté onions and bell pepper until tender. Add sliced steak and cook 3–4 minutes, stirring constantly, until steak is brown. Remove steak and vegetables from skillet and drain. Wipe out skillet with a paper towel and return to heat.
Place a tortilla in the clean skillet. Top with one-fourth of the steak vegetable mixture, and cover with approximately one-fourth of the cheese. Carefully fold the tortilla in half into a half-moon shape. Cook until the bottom side is golden brown, 1–2 minutes. Flip and cook on the other side until brown. Remove to a cutting board and slice. Repeat with remaining tortillas. Serve with sour cream and salsa.
Extreme Nachos
Photo by Gwénaël Le Vot
SERVES 6–8
Multicolored tortilla chips, store-bought or homemade
2 cups cooked chicken, chopped or shredded
2 cups brisket, thinly sliced or chopped
1 red bell pepper, chopped
¼ cup jalapenos, sliced
15-ounce can black beans, drained and rinsed
2 cups Monterey Jack cheese, shredded (more if desired)
1–2 avocadoes, sliced
¼ cup sliced green onions
½ cup black olives, drained and rinsed
Sour cream
Chunky salsa
Preheat oven to 350 F. Line a 9-by-13-inch baking sheet with foil and spread chips to cover bottom. Evenly distribute chicken and brisket over chips. Then add bell pepper, jalapenos and black beans. Sprinkle with cheese. Heat in preheated oven for 5 to 7 minutes, until cheese is melted. Remove from oven and add avocadoes, green onions and olives. Serve directly on baking sheet with sour cream and salsa.
Beer-Battered Fish Tacos
Photo by Gina Moore
MAKES 8 TACOS
1 cup self-rising flour
¼ teaspoon cayenne pepper
1 cup beer or club soda (more if needed for consistency)
1-pound white fish (cod, catfish, tilapia), cut into 4-inch strips
Canola oil
8 6-inch corn tortillas
Sliced red cabbage
Sliced radishes
Diced avocado
Diced tomatoes
Sliced green onions
Cilantro leaves
Lime wedges
In a medium bowl, whisk together flour, cayenne and beer (or club soda). Add fish pieces, completely covering with batter, and set aside for 30 minutes. In a Dutch oven or deep skillet over medium-high heat, add 1–2 inches of oil. When oil is hot, add pieces of fish to oil, one at a time, and cook for about 4 minutes or until golden brown. Do not crowd the pan. Remove from oil and drain on a paper towel-lined platter or wire rack.
To assemble tacos, place a piece of fried fish on each tortilla and add sliced cabbage, radishes, avocado, tomatoes, onions and cilantro leaves. Serve with lime wedge.
Vegetarian Tostadas
Photo by Karen Hermann
Vegetarian Tostadas
MAKES 8
8 tostada shells, store-bought or homemade
1 15-ounce can refried beans
2 tablespoons taco seasoning
1 15-ounce can whole black beans, drained and rinsed
1½ cups shredded cheddar
Toppings
Chopped avocado
Salsa or pico de gallo
Sour cream or Mexican cream
Black olive slices
Sliced pickled jalapenos
Queso fresco
Chopped lettuce, optional
Chopped tomatoes, optional
Preheat oven to broil. Line a 9-by-13-inch baking sheet with foil. Place shells on baking sheet. In a medium bowl, combine refried beans with taco seasoning. Spread each tostada shell with refried beans. Add black beans over refried beans and cover with cheese. Broil for 3 minutes or until cheese melts and tostadas are lightly toasted. Top with avocado, salsa, sour cream, olives, jalapenos and queso fresco. Add lettuce and tomatoes if desired.
Classic Margarita
Photo by DepositPhotos
MAKES 1 DRINK
2 tablespoons lime juice
2 ounces tequila reposado
2 tablespoons triple sec or orange liqueur
2 tablespoons simple syrup, optional
Lime wedge
Salt
Lime slice/wedge, for garnish
Fill a cocktail shaker with ice and add lime juice, tequila, triple sec or orange liqueur and simple syrup. Shake until well mixed. Rim a margarita glass with the lime wedge and dip in salt. Strain liquid into the glass and garnish with an additional lime wedge.
Photo by Gina Moore
Chef’s Tip
Homemade tostada shells and nacho chips. On a large baking sheet, spread out 6-inch corn tortillas and spray with olive oil or cooking spray on both sides. Season lightly with salt. Bake in preheated 400 F oven for 5 minutes. Flip over and bake an additional 5 minutes until crisp. Use the same techniques for making nacho chips. First stack 4–5 tortillas and cut into six wedges. Follow directions as above.
___
Related Stories
More spice in your life—Tex-Mex blends the flavors of old Mexico with the American West. Chef Belinda shows us how to rustle up some excellent grub—no chuck wagon required.
Tailgating treats—An all-star lineup of delicious game day eating, from mini loaded potatoes to mini pizzas. Go team!
Halftime snacks—Spend more time watching the game and less time in the kitchen with these recipes that can be prepped the day before and finished on game day.
Festive finger foods—Beef Wellington bites? Lobster mac ‘n’ cheese poppers? Serve your friends and family snack-sized delicacies worthy of a luxury skybox.