4 incredible Super Bowl Sunday recipes!

The Super Bowl is here again and we have found four incredible recipes to make sure that your Super Bowl party is a hit. Score a touchdown with these simple and gourmet recipes that will have your guests saying you're the true MVP!

 

1.) Queso Fundido With Roasted Poblano Peppers and Chorizo 

 

INGREDIENTS:

  • 2 poblano peppers
  • ½ lb. pork chorizo
  • 1 tbsp. olive oil
  • 1 small yellow onion
  • 2 clove garlic
  • 2 plum tomatoes
  • ¼ c. all-purpose flour
  • 1 c. pale Mexican beer, such as Tecate or Corona
  • ½ lb. sharp Cheddar
  • ½ lb. Monterey Jack
  • ¼ lb. Mozzarella
  • 2 tbsp. Chopped fresh cilantro
  • Tortilla chips

DIRECTIONS: 

  • Roast peppers directly under broiler or over an open flame, turning frequently until blistered and blackened on all sides, 6 to 8 minutes. Place in a large bowl, cover tightly with plastic wrap, and let sit for 15 minutes to steam. When cool enough to handle, use a paring knife to peel off skin. Cut off stem ends and remove seeds. Chop peppers into 1/2-inch pieces and set aside.
  • In a large pot over medium heat, cook chorizo, breaking it up as it cooks, about 6 minutes. With a slotted spoon, transfer chorizo to a paper-towel-lined plate; set aside. In same pot, add oil, onion, and garlic and cook over medium-low heat until onion is translucent, 5 to 7 minutes. Add tomatoes and reserved peppers and cook, stirring occasionally, until most of tomato juices have evaporated, about 2 minutes. Sprinkle flour over tomato mixture and cook, stirring constantly, for 3 minutes. Stir in beer and increase heat to medium-high, stirring occasionally until mixture reaches a boil.
  • Reduce heat to low and whisk in cheeses, 1 cup at a time, until mixture is smooth. Transfer to a small fondue pot, or slow cooker set on low. Sprinkle with reserved chorizo and cilantro. Serve with tortilla chips.

2.) Sunchoke Chips with Warm Blue Cheese Dip

 

INGREDIENTS

  • 1 c. plain Greek yogurt
  • 4 tbsp. crumbled blue cheese
  • 1 tsp. Freshly ground pepper
  • 1 tbsp. salt
  • 1½ tsp. finely chopped fresh rosemary
  • 2 lb. sunchokes
  • vegetable oil
  • 2 tbsp. chopped chives
  • 1 dash pepper

DIRECTIONS:

  • In a medium sauté pan over low heat, heat Greek yogurt, crumbled blue cheese, and 1 teaspoon freshly ground pepper for about 10 minutes, stirring well to combine. Keep warm. In a small bowl, toss salt and finely chopped fresh rosemary to combine; set aside. Thinly slice sunchokes. In a large sauté pan with a thermometer attached, over medium-high heat, heat 1 inch of vegetable oil until it reaches 375 degrees F.
  • Working in batches, fry sunchokes until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain, and immediately sprinkle hot chips with rosemary salt. Garnish warm blue-cheese dip with chopped chives and a dash more pepper, and serve alongside chips.

 

3.) Crispy Loaded Hasselback Potato Bites 

 

INGREDIENTS:

  • 1 lb. small potatoes (about 2" across - red or Yukon work fine)
  • Olive oil
  • Kosher salt
  • Sliced cheese (your choice – I used Colby Jack), cut into small squares
  • For topping:
  • Light sour cream
  • Cooked bacon, chopped
  • Sliced green onions

DIRECTIONS:

  • Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
  • Using a sharp knife, make several cuts through each potato, avoiding cutting all the way down. Place potatoes on baking sheet. Rub with olive oil and sprinkle with salt.
  • Bake for 30 minutes, until potatoes are tender. Place cheese squares in between a few of the cuts on each potato. Return to oven for 5-10 additional minutes, until cheese has melted. Let cool 10 minutes before topping with sour cream, bacon and green onions, or your desired toppings.
  • Serve warm or at room temperature. Enjoy!

4.) BBQ Bacon Wrapped Smokies

 

INGREDIENTS:

  • 24 Lit’l Smokies
  • 6 slices Bacon
  • 3 tbsp. Keto BBQ Sauce 
  • Salt and Pepper to taste

DIRECTIONS:

  • pre-heat oven to 375F. Start by chopping 6 slices of bacon into quarter-pieces. In total, you should have 24 quarter-slices of bacon. Place a little smoke on the top of the slice of bacon. Roll the little smoke up in the bacon so that there is a small amount of overlap.                              
  • Stick a toothpick into the overlapping piece and set on a cookie sheet covered with foil. Repeat the process for all of the smokies and place into the oven to bake for 25 minutes.                      
  • Take the smokies out of the oven and use a basting brush to brush BBQ sauce on the little smokies. They should be coated quite well.                                                                                
  • Place back into the oven and bake for another 10-12 minutes.                                                
  • Remove from the oven and let cool slightly. Serve on a platter. Feel free to sprinkle some parmesan cheese and chopped spring onion over them.