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Superbowl Fiesta! - Page 2

© Judy Howle

flan or vanilla pudding to top off the meal.

• 4 9-inch-diameter (burrito size) jalapeño- or other chili-flavored flour tortillas
• Vegetable oil
• 1 1/2 cups (packed) shredded Mexican-blend cheeses
• 1 1/2 cups (packed) shredded Mexican-seasoned or other purchased roasted chicken
• 1/4 cup chopped fresh cilantro

Preheat oven to 375°F. Brush 2 tortillas with oil. Place tortillas, oil side down, on baking sheet. Sprinkle each with 1/4 of cheese, half of chicken, half of cilantro, and 1/4 of cheese, leaving 3/4-inch border. Top each with 1 tortilla, pressing to adhere; brush top with oil.

Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes. Using large metal spatula, turn each over and bake until bottom is crisp, about 5 minutes.

Transfer quesadillas to plates. Cut into wedges and serve. Serves 2; can be doubled. Bon Appétit January 1999

Black Bean Spirals
Serves 10

• 4 oz. PHILADELPHIA BRAND Cream Cheese softened
• 1/2 cup (2 oz.) KRAFT Mexican Style Natural Finely Shredded
• Cheddar and Monterey Jack Cheese with Jalapeno Peppers
• 1/4 cup BREYER'S or KNUDSEN Sour Cream
• 1/4 tsp. onion salt
• 1 cup canned black beans rinsed drained
• 3 (10 in.) flour tortillas

MIX cheeses, sour cream and onion salt with electric mixer on medium speed until well blended.

PLACE beans in food processor container fitted with steel blade or blender container; cover. Process until smooth. Spread thin layer of beans on each tortilla; spread cheese mixture over beans.

ROLL tortillas up tightly. Refrigerate 30 minutes. Cut into 1/2-inch slices. Serve with salsa.

PARTY SALSA

• 1 14 1/2-to 16-ounce can stewed tomatoes, well drained
• 1 medium onion, quartered
• 10 large garlic cloves
• 3 jalapeño chilies, stemmed, seeded
• 1 bunch cilantro, stems trimmed
• 4 large tomatoes, seeded, quartered
• 1 4-ounce can diced green chilies
• 6 large green onions, chopped
• 1 tablespoon ground cumin
• 3 tablespoons fresh lemon juice
• 4 teaspoons fresh lime juice
• Tortilla chips

Process stewed tomatoes, onion, garlic cloves, jalapeños and half of cilantro in processor to chunky puree. Transfer mixture to large bowl. Place fresh tomatoes, diced green chilies and remaining cilantro in processor and blend until tomatoes are finely chopped. Add to mixture in large bowl. Mix in green onions, cumin, and lemon and lime juices. Season salsa to taste with salt and pepper. Cover and chill until cold, at least 1 hour and up to 4 hours. Serve with tortilla chips.

Makes about 8 cups. Bon Appétit February 1995 Dorothy Duder: North Hollywood, California

Links for more spicy party recipes:

Football Party Recipes

Hot and Spicy Superbowl Party Recipes

May your favorite team win!
Judy Howle

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