Football season is in its final, most-exciting weeks. It’s time to break out your best entertaining ideas and delicious indulgent recipes that are great for a crowd, and perfect for watching the big game. Gameday is a time to hang out with friends, enjoy some delicious drinks and rich foods, and have a blast without spending the entire time in the kitchen.
A lot of us reach for quick and easy junk food, but you’re going to love this easy and delicious pairing so much you’ll be putting down the big bags, and opting for this deliciously homemade take instead!
Wine doesn’t always come immediately to mind when planning a gameday party, but it definitely should!
A well balanced Chardonnay is a great way to liven up the party, and cut through all the ooey, gooey, deliciously rich snacks that are always in-style at a football party.
As a Denver fan, I love making quesos and dips, loading them up with peppers, onions, green chiles, and whatever I have on hand for an indulgent treat that is full of flavor. Green chile is a major trend in Colorado cooking, and I love making slightly spicy dips full of roasted green chiles. They give a slightly tangy, smoky, and tart flavor that pulls out notes of citrus and vanilla in Chardonnay.
Cambria’s Santa Maria Valley Chardonnay is a good pair for queso dips – it is bold enough to not be overpowered by the creamy richness of this Game Day appetizer.
And there is nothing better than fresh, delicious chips to go with a delicious cheesy dip- and it is really so quick to fry up a batch of fresh tortilla chips that will impress all of your guests!
Spicy Cheese Dip
- 1 package ( 12 oz) cacique Oaxca cheese or large mozzarella round
- ½ package ( 6 oz) queso fresco, crumbled 2 shallots, diced finely
- 1 bell pepper, chopped
- ¼ cup roasted green chiles
- ½ cup salsa or diced tomatoes
- In a large pan, heat shallots, bell pepper, and green chiles until shallots are lightly browned.
- Add salsa or tomatoes and stir to mix well, cook off any excess liquid.
- Add oaxca or mozzarella cheese to pan and melt on medium high heat, stirring often to prevent burning. (This will go faster if you cut the cheese into smaller cubes.)
- When cheese is melted and thoroughly mixed with chiles and peppers, add queso fresco crumbles to the top.
- Remove from heat and top with green onion, diced tomatoes or cherry tomatoes, and serve immediately.
Fresh Fried Corn Tortilla Chips
- 1 package (8-10 count) corn tortillas, uncooked are best but any kind are fine
- 2 quarts corn, peanut, canola, or vegetable oil (I prefer corn)
- Salt, to taste
- In a tall pot, heat oil to 350 degrees.
- In small batches, add chips to oil. (I use my hands and work quickly to avoid being splattered with oil, but you can also use a wire basket or skimmer.)
- Stir chips in oil to make sure they don’t stick together and cook evenly.
- Cook until lightly golden brown.
- Remove with a skimmer, lightly shaking as you remove chips to remove excess oil.
- Place on a plate with paper towels and very lightly pat dry if there is a lot of excess oil.
- Sprinkle with salt or any other flavoring you’d like.
- Serve immediately.
- Save leftovers in a sealed plastic bag for up to one week.
Pro tip: if you don’t have a candy/oil thermometer, you can toss in a small bit of tortilla to check the temperature. If it immediately starts bubbling, you’re hot enough. If it browns in under a minute, the oil is too hot. It is better to be a little hotter than 350, however, as when you add in a bunch of tortillas, it will dramatically reduce the oil’s temperature.
By: Courtney O’Dell of Sweet C’s Designs
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