Two of my most favorite things in the world are the Super Bowl game with all of its commercials and spicy Mexican food, so why not combine my two loves into a Mexican-Style Tailgating Menu.
The Super Bowl is only the biggest football game of the year and there is so much hype leading up to the big day that most everyone gets wrapped up in the excitement. Even if you are not a football fan, the commercials make sitting through the game worth it.
I had a “eureka” moment and decided to increase my enjoyment of the infamous ballgame by serving my favorite type of cuisine on earth, which is Mexican food. Although my stomach would disagree, I love the spicy taste of all Mexican dishes.
I started off my culinary trip “South of the Border” with Pico de Gallo and Chips as a pre-tune to Chicken Fajita Nachos. No Mexican food is quite complete without Pico de Gallo alongside. If you make a big batch, it is also great over broiled fish, as well as scrambled eggs!
- 6 Roma tomatoes, diced
- ½ red onion, minced
- 3 tablespoons fresh cilantro, chopped
- ½ jalapeno pepper, seeded and minced
- ½ lime, juiced
- 1 clove garlic, minced
- 1 pinch garlic powder
- 1 pinch ground cumin
- Salt and black pepper to taste
- Combine all ingredients in a bowl. Refrigerate at least 3 hours before serving. Serve with tortilla chips.
Hold onto your sombreros because the best dish on this menu is my Chicken Fajita Nachos…they look good enough to eat, which is exactly what I am going to do; parked in front of my big screen television!
I planned my Mexican-Style Tailgating Menu for convenience, so I was not in the kitchen while all the action is going on. Chicken Fajita Nachos allow you to make the topping ahead of time, so when you are ready just cover your tortilla chips and go back to your game.
Actually, you have seen the chicken topping before in a former post called Chicken Enchiladas. The same mixture can also be used as Nachos…yum!
- 1 rotisserie chicken, deboned and chopped
- 2 (10-ounce) cans Enchilada sauce
- 1 (8-ounce) package cream cheese, cubed
- 1 (1.25-ounce) package Fajita seasoning
- 2 cups cheddar cheese, shredded
- Tortilla chips
- Lettuce, chopped
- Pico de Gallo
- Sour cream
- Mix chicken, enchilada sauce, cream cheese, Fajita seasoning, and cheddar cheese in a medium bowl; set aside. On a serving dish place tortilla chips and cover with chicken mixture. Top with lettuce, Pico de Gallo, and dollops of sour cream.
Now, all of this good food must be washed down with a beverage and my beverage of choice for this spread is a Mock Margarita. For those of you who prefer not to consume alcohol and/or you are the designated driver for the party, this recipe is perfectly delicious and made for you…brain freeze and all!
- 1 can (6-ounce) frozen lemonade concentrate, thawed (3/4 cup)
- 1 can (6-ounce) frozen limeade concentrate, thawed (3/4 cup)
- ¼ cup powdered sugar
- 3 cups crushed ice
- 2 cups club soda, chilled
- Rub rims of glasses with lime wedges; dip in garnish of your choice.
- In a blender, place lemonade and limeade concentrates, powdered sugar and ice. Cover; blend until slushy. Add club soda; stir gently. Pour mixture carefully into glasses. Garnish with lime wedges.
AND, you can fancy the rim of your glasses up by using the following combinations:
- Salt and lime zest
- Salt and orange zest
- Salt and chili powder
- Garlic salt and ground cayenne pepper
Actually, the sky is the limit and should suite your individual taste buds.
I hope you enjoy trying these recipes as much as I enjoyed bringing them to you.
Ronda from ~All Things Home Related~
P.S. As an added bonus, here are some Taco Crackers that you can munch on while you are cooking in the kitchen!
- 2 packages oyster crackers
- 1 (1.25-ounce) package dry Taco Seasoning
- ¾ cup canola oil
- Place the oyster crackers and the dry Taco seasoning into a gallon-sized zip-type plastic bag. Add oil and zip bag tightly. Shake the bag around to coat the oyster crackers. Let set for at least 1 hour before serving.
Where’s my antacids! 🙂