Roxy's Tailgatge Touchdowns For Monday August 20th

[Roxy15]

Chicken Nachos With Beer Cheese Sauce:

 

 

 

***Makes 1 Quart

 

1 Cup Chicken Broth

 

1 Cup Red Ale

 

1/2 Cup Whole milk

 

1 T. Mrs. Dash Vegetable Seasoning

 

1/2 Onion, Diced Small

 

2 Jalapenos, Diced Small

 

1 Tsp. Pureed Or Granulated Garlic

 

White Pepper, To Taste

 

1-1/2 lbs. American Cheese, Sliced

 

1/2 Cup Cold Water

 

1/2 Cup Cornstarch

 

Nachos

 

Corn Or Flour Tortilla Chips

 

1 Cup Canned Black Beans

 

Salt, Pepper & Chili Powder, To Taste

 

1/2 lb. Smoked Or Cooked Chicken Breast, Diced

 

1 Cup Shredded Lettuce

 

1 Cup Chopped Fresh Tomatoes

 

1/2 Cup Chopped Green Onions

 

1/2 Cup Sliced Black Olives

 

1/4 Cup Sliced Canned Jalapenos, Or To Taste

 

1/2 Cup Sour Cream

 

1/2 Cup Guacamole-(Opt.)

 

1. Prepare Beer Cheese Sauce: In a large pot, combine chicken broth, beer, milk, vegetable seasoning, onion, jalapenos, garlic, and pepper; simmer for 15 minutes.

 

2. Over very low heat, add 1 slice of American Cheese at a time, whisking constantly; do not leave unattended. After all the cheese is melted and whisked in, remove the pot from the heat.

 

3. In a separate bowl, whisk together the cornstarch and water. Add cornstarch mixture in a slow stream to the Beer Cheese Sauce, whisking constantly. Add just enough cornstarch mixture to bring sauce to a nice consistency.

 

4. Prepare Nachos: Drain and rinse Black Beans. Heat over low heat and season with salt, pepper, and Chili Powder to taste.

 

5. Cover four individual small plates or one large platter with Tortilla Chips. Pour heated Black Beans over chips. Add diced chicken. Pour hot beer cheese over to cover, but, not smother. Top with shredded lettuce, tomatoes, green onions, olives, and jalapenos. Add a dollop of sour cream and guacamole to the top of the nachos.

 

 

Serve warm with extra Beer Cheese Sauce on the side.

 

 

Taco Dip:

 

 

 

 

 

 

 

1-(16-oz.) Can Refried Beans

 

1-(8-oz.) Pkg. Cream Cheese Softened

 

1 Cup Sour Cream

 

2 T. Taco Seasoning Mix

 

2 Cloves Garlic, Pressed

 

2-oz.s Cheddar Cheese, Shredded

 

1 Can Pitted Olives

 

1 Medium Tomato, Seeded & Chopped

 

2 Green Onions, Chopped

 

Fresh Cilantro, Chopped

 

Tortilla Chips

 

Spread the Refried Beans in a square stone baker (or a 9-inch square baking dish).

 

In a mixing bowl, combine cream cheese, sour cream, Taco Seasoning, and garlic.

 

Mix well with electric mixer.

 

Spread cream cheese mixture on top of Refried Beans.

 

Sprinkle cheddar cheese on top of cream cheese mixture.

 

Sprinkle olives, tomatoes, onions and cilantro on top.

 

Bake at 350 degrees for about 15 minutes.

 

 

Buffalo Wing Poppers:

 

 

Pictures On Bottom:

 

 

20 Jalapeno Peppers

 

1-(8-oz.) Pkg. Cream Cheese, Softened

 

1-1/2 Cups-(6-oz.s) Shredded Mozzarella Cheese

 

1 Cup Diced Cooked Chicken

 

***Can Use Tyson's Grilled Chicken/Rotisserie Chicken-Etc.

 

1/2 Cup Bleu Cheese Salad Dressing

 

1/2 Cup Buffalo Wing Sauce

 

Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves.

 

Place in a greased 15x10-in.x 1-in. baking pan.

 

Bake, uncovered, at 325 degrees for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.

 

Last Picture-Wrapped In Bacon

 

 

 

 

 

 

 

 

***Wrapped In Bacon-Last Picture

 

 

 



[68hskr]

Can't wait to try some of these recipes. Thanks for posting them.