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Score with Super Bowl Snacks
Super Bowl Sunday, the biggest unofficial food holiday of the year, takes place on February 1, 2009. Whether you host or attend a casual get together, have some fun and amaze your friends with some trivial Super Bowl food facts, and some scrumptious Joy of Cooking food. Second only to Thanksgiving in the amount of food prepared and consumed, research shows that for Super Bowl 2006 we spent $55 million dollars on food, and in addition 10 million hours preparing the food. Avocados are crowned the king of the Super Bowl. More avocados are sold in the weeks leading up to the Super Bowl that at any other time of the year. According to the California Avocado Commission, 12 million pounds of avocados are purchased and mashed into guacamole for Super Bowl parties. The Joy of Cooking offers chips, dips, chili and wings to take you through the half-time show. Let the game begin, and let the Joy of Cooking be your cooking companion on and off the field.
These delicious tortilla snacks can be stuffed with all kinds of Mexican flavors, from melting cheese and teh traditional herb epazote to slivers of cooked meat, fish, poultry or vegetables. Here, a simple combination of Monterey Jack or Cheddar cheese with green chiles or roasted peppers and scallion is griddle-baked in flour tortillas.
Cheese Quesadillas
Note: Numbers refer to pages in the cookbook. Many of the recipes can be found online by using our search feature.
20 or 30 pieces
Lay out on a work surface:
Ten 6-inch flour tortillas
Divide among half of the tortillas:
2 cups shredded Monterey Jack or Cheddar (8 ounces)
(One 4 ½ ounce can chopped green chiles, drained, or ½ cup chopped drained bottled red peppers)
( ¾ cup chopped scallion)
(2 tablespoons minced cilantro or ½ teaspoon dried oregano)
Salt and black pepper to taste
Top with the remaining 5 tortillas. Preheat the oven to 200°F, and place a baking sheet inside. Heat a medium skillet, preferably nonstick, over medium-high heat for 3 minutes. Brush lightly with:
Vegetable oil
Transfer 1 quesadilla to the skillet and cook until browned and crisp on the first side, about 2 minutes. Flip the quesadilla and cook until the second side is crisp, about 2 minutes longer. Transfer to the baking sheet in the oven and cook the remaining quesadillas in the same manner. Cut each quesadilla into 4 or 6 wedges and serve at once, topped with:
Sour cream, Guacamole, or Salsa