Super Bowl Party Menu Latin-Style

NFL Super Bowl XLVIII (otherwise known as “THE BIG GAME” or “SUPER BOWL SUNDAY”) is happening live this upcoming Sunday, February 2nd with the Seattle Seahawks and Denver Broncos battling it on the field.

Super Bowl brings family and friends together to not only cheer on their favorite football team but a chance to enjoy delicious game day food. DID YOU KNOW? Super Bowl is considered one of the largest food consumption days in the United States after Thanksgiving! EMA QUEVEDO, Unilever Kitchens Chef and Consultant, shares some fan-favorite game day dishes with a latin twist that are a tasty compliment to the big game.

Maple Bourbon Glazed Chicken Wings

 

Ingredients
36 chicken wings (about 3 lbs.)
1 Tbsp. vegetable oil
1/2 cup chopped onion
1/2 cup pure maple syrup [or pancake syrup]
1/2 cup ketchup
1/4 cup bourbon or whiskey
1 tsp. hot pepper sauce, (optional)
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise

Directions
1. Cut tips off wings; cut wings in half at joint.
2. Heat oil in medium saucepan over medium-high heat and cook onion, stirring occasionally, 5 minutes or until golden. Add syrup, ketchup, bourbon and hot pepper sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until sauce thickens slightly. Remove from heat. With wire whisk, stir in Hellmann’s® or Best Foods® Real Mayonnaise until smooth.
3. Grill or broil chicken wings, turning occasionally and brushing frequently with sauce, 15 minutes or until chicken is thoroughly cooked.

• Variation: Use a 2-1/2- to 3-pound chicken, cut into serving pieces instead of chicken wings and grill 40 minutes or until chicken is thoroughly cooked.

 

Chicken Fajita Grilled Pizza

Ingredients
1 lb. boneless, skinless chicken breasts
1 large red onion, cut into 1/2-inch-thick slices
2 Tbsp. vegetable oil
2 large poblano peppers
2 (12-in.) prebaked pizza crust
1 1/2 cups Ragu® Old World Style® Pasta Sauce
3 cups shredded reduced fat Monterey Jack cheese [or cheddar cheese]
2 Tbsp. chopped fresh cilantro

Directions
1. Lightly coat chicken and onion with oil, then season, if desired, with salt and ground black pepper. Grill chicken, onion and peppers, turning once, 8 minutes or until chicken is thoroughly cooked and vegetables are tender. Don’t be alarmed when the peppers turn black while grilling. The skin will easily peel or slip off after cooling. Wrap peppers in aluminum foil; let stand 5 minutes, then remove skin and thinly slice. Thinly slice chicken; set aside.
2. Grill top side of pizza crusts 1 minute; remove from grill. Evenly spread pizzas with Ragu® Old World Style® Tomato & Mozzarella Pasta Sauce, then evenly top with chicken, vegetables and cheese. Grill pizzas, covered, 3 minutes or until cheese is melted. Sprinkle with cilantro. Serve, if desired, with additional heated Sauce and diced avocado.

• Cost per recipe*: $21.01 Cost per serving*: $2.63 *Based on average retail prices at national supermarkets.

Creamy Jerk Dip

Ingredients
2 Tbsp. lime juice
4 tsp. Knorr® Chicken flavor Bouillon
2 cups sour cream
1 1/2 cups Hellmann’s® or Best Foods® Real Mayonnaise
1/4 cup fresh cilantro
1 1/2 tsp. Jamaican jerk seasoning

Directions
1. Microwave lime juice and Knorr® Chicken flavor Bouillon in small microwave-safe bowl at HIGH 30 seconds or until hot.
2. Combine bouillon mixture with remaining ingredients in medium bowl. Serve, if desired, with tortilla chips or your favorite dippers.

Chipotle Enchiladas

Ingredients
2 Tbsp. vegetable oil, divided
2 medium zucchini, diced
1 large onion, chopped
2 cloves garlic, chopped
2 Tbsp. finely chopped chipotle peppers in adobo sauce
1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
1/2 cup low fat sour cream
3 cups shredded cooked chicken
16 corn tortillas
1/2 cup crumbled queso fresco cheese

Directions
1. Preheat oven to 400°.
2. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat and cook zucchini and onion, stirring frequently, 6 minutes or until tender. Remove from skillet and set aside.
3. Heat remaining 1 tablespoon oil in same skillet over medium heat and cook garlic and chipotle peppers, stirring frequently, 30 seconds. Stir in Pasta Sauce and simmer covered 4 minutes. Remove from heat, then stir in sour cream.
4. Combine chicken, vegetables and 1 cup sauce mixture in large bowl.
5. Spread 1/2 cup sauce mixture in 13 x 9-inch glass baking dish. Arrange 6 tortillas on sauce mixture. Evenly top with chicken mixture, then remaining tortillas and sauce mixture. Sprinkle with cheese.
6. Bake 20 minutes or until enchiladas are heated through and cheese is melted.

• Cost per serving*: $1.56. *Based on average retail prices at national supermarkets.

 

Latin-Style Street Vendor Corn

Ingredients
6 ears corn-on-the-cob
1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
3 Tbsp. sour cream
3 Tbsp. chopped fresh cilantro
2 Tbsp. FRANK’S® REDHOT® Original Cayenne Pepper Sauce
Juice from 1 lime
1 clove finely chopped garlic
1/4 tsp. chili powder
1/2 cup finely grated Cotija cheese [or Parmesan]

Directions
1. Grill, steam or boil corn until tender.
2. Meanwhile, combine remaining ingredients except cheese in small bowl.
3. Arrange hot corn on serving platter; cool 3 minutes. Drizzle with Mayonnaise mixture; turn to coat. Sprinkle with cheese.

EMA QUEVEDO
Unilever Kitchens Chef and Consultant
Ema first fell in love with cooking as a child growing up in McAllen, Texas.  The chef, originally from Mexico, watched her mother for hours as she prepared delicious homemade meals. As the years went by, her passion for cooking continued to grow. After graduating with a degree in photography and education, she moved to New York to work for a non-profit organization. Preparing meals at the soup kitchen, she realized something was still missing in her life. This is when she decided to head back to school and become a chef. She enrolled in the Institute of Culinary Education in New York where she received her diploma in culinary arts.
She continued to expand her creativity and skills in the culinary world as a chef in PRIMEHOUSE NEW YORK working with pastries and hot appetizers. She then went on to work at Kibo as the pastry chef and most recently as the pastry chef at the Atlantic Grill. Today, Ema is the consultant for Unilever Kitchens. With her Latin background and culinary knowledge, she develops mouthwatering recipes with a Latin kick. Her formal and informal training in the kitchen are the key ingredients that have created the perfect recipe for creating elegant and authentic dishes. In New York, Ema enjoys running through Central Park on her free time. She also enjoys exploring and discovering new restaurants in the city.

For more recipes and food ideas, visit ViveMejor.com.

Happy Super Bowl!