Love or hate the two teams in Super Bowl LI, pretty much everyone likes food.
The annual extravaganza means it’s a day of football, commercials, musical entertainment and game-day food.
Spice things up with recipes to fill your bowl during the Super Bowl.
12 ounces cream cheese, softened
1 8-ounce package shredded cheddar
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil
Mix the cream cheese, cheddar and bacon bits in a medium-sized bowl. Spoon the mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos into the milk and then into the flour, ensuring they’re well coated with each.
Allow the coated jalapenos to dry for 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat so the entire surface is coated.
In a medium sized skillet, heat the oil to 365 degrees. Deep fry the jalapenos two to three minutes each or until golden brown.
Let the jalapeno poppers drain on a paper towel and serve.
Spicy bean salsa
1 15-ounce can black-eyed peas
1 15-ounce can black beans, rinsed and drained
1 15-ounce can whole kernel corn, drained
½ cup onion, chopped
½ cup green bell pepper, chopped
1 4-ounce can jalapeno peppers, diced
1 can tomatoes, diced and drained
1 cup Italian salad dressing
½ teaspoon garlic salt
In a medium-sized bowl, combine the peas, beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes.
Season the mixture with Italian dressing and garlic salt. Mix well.
Cover the salsa and let it refrigerate overnight, then serve.
Pulled pork nachos
4 pound pork shoulder
2 tablespoons canola oil
½ cup beer
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
12 4-inch tortillas
½ cup canola oil
4 ounces sharp white cheddar, grated
8 scallions, thinly sliced
2 jalapeno peppers, thinly sliced
1 avocado, cubed
1 mango, peeled and cubed
½ red onion, diced
2 cups cherry tomatoes, halved
½ cup fresh cilantro
1 tablespoon butter
1 tablespoon flour
1 garlic clove, minced
• 1/3 cup milk
8 ounces Monterey jack cheese, grated
Salt and pepper, to taste
Put a large skillet over medium-high heat and add 2 tablespoons canola oil. Add the pork and sear it on each side two minutes or until golden.
Place the pork in a slow cooker with the beer and add 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon garlic powder and 1 teaspoon onion powder. Cook the pork on low for 12 hours or on high for six to eight hours. The pork should shred easily with a fork when it’s done.
Put a cast iron skillet over medium-high heat and add ½ cup canola oil. Add the tortilla pieces and fry until golden brown. Remove the chips and place them on a paper towel to drain. Sprinkle them with salt.
To make queso, place a small saucepan over medium heat and add the butter. Add the garlic and stir in the flour to create a roux. Let it cook one to two minutes and stir often until it’s golden. Slowly add in the milk while stirring. Continue to stir it for a few minutes until it thickens slightly. Add in the Monterey cheese, one handful at a time, stirring after each addition melts.
Put aluminum foil on a large baking sheet, then place a layer of chips on it. Sprinkle them with the grated cheddar and add the pork. Drizzle it with half of the queso.
Bake the nachos at 400 degrees until it’s heated through and the cheese is melted. Remove the nachos and cover it with scallions, peppers, avocado, cilantro, mango, tomatoes, red onion or any other desired toppings.
Drizzle more queso before serving.