Monday Night Football Recipes!

631-447-5216

MrPartyPooper.net 

With football season back in action, there is no better time than to throw a Monday Night Football party with your friends and family! This is a great way to extend the summer and cheer on your favorite football team!

Here are a couple of recipes that are sure to be a hit at your party! Remember, if you want to keep the party outside, let Mr. Party Pooper help! Call us today for more information!

Perfect Guacamole

Directions: Pile 1/4 cup chopped onion, 1 to 3 chopped serrano chiles, 3/4 cup torn cilantro and a big pinch of kosher salt on a cutting board. Chop, then mash into a paste with the flat side of a large knife. Transfer to a bowl, add 3 diced avocados and mash with a wooden spoon until combined but still chunky. Stir in 1 medium dicedtomato and season with salt. Top with more tomato, cilantro and onion.

Chorizo and Shrimp Quesadillas

Ingredients:

2 ripe Haas avocados

1 lime, juiced

A couple pinches salt

1/4 cup sour cream, 3 rounded tablespoonfuls

2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section

1/2 pound chorizo sausage, sliced thin on an angle

1 tablespoon extra virgin olive oil, plus some for drizzling

1 clove garlic, cracked away from skin and crushed

12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter

Salt and freshly ground black pepper

4 (12- inch) flour tortillas

1/2 pound, 2 cups, shredded pepper Jack cheese

Directions

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.

Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.

Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

Lucky 7 Layer Dip

Ingredients

1 (15-ounce) can refried beans

2 tablespoons hot sauce

Extra-virgin olive oil, for drizzling

4 scallions, cut into 1 inch pieces

1 (16 to 18 ounce) jar green chili or tomatillo salsa

2 tablespoons chopped cilantro, a palm full, chopped

1 (15-ounce) can black beans

2 teaspoons ground cumin, 2/3 palm full

1 (16 to 18 ounce) jar chipotle salsa

2 cups sour cream

1 lime, zested and juiced

2 ripe avocados

2 cloves garlic, finely chopped

1 lemon, juiced

1 jalapeno, seeded and finely chopped

Salt

2 plum tomatoes, diced

Pimiento stuffed jumbo Spanish olives, chopped

Tortilla chips, buy 2 sacks in 2 different colors/varieties

Directions

Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.

Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.

Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.

Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.

Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

Will you try any of these recipes at your Monday Night Football party? Let us know on our Facebook page, linked HERE!