Best Game Day Snacks🏈
For our Badger fans this weekend, here are some of our fav’s for sitting on the couch and yelling at the TV🏈
For the Nachos
- 1 tbsp. olive oil
- 1 chopped onion
- 1 pack UWP Pollo Asado Chicken Breasts
- 2 garlic cloves, minced
- 1 tbsp. UWP taco seasoning
- kosher salt- to taste
- 1 (15-oz.) can refried beans
- 1/4 c. water
- 1 large bag tortilla chips
- 2 c. UWP shredded cheddar
- 2 c. UWP Shredded Monterey jack
- 1 (15-oz.) can black beans, drained
- 1/2 c. pickled jalapeños
- 1 large tomato, diced
- 1 avocado, diced
- 1/4 c. thinly sliced green onions
- 1/4 c. fresh cilantro leaves (optional)
- Sour cream, for drizzling
- Hot sauce, for drizzling
- anything else! (olives, peppers, onions, corn, etc)
- Preheat oven to 425º and line a large baking sheet with foil. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add chicken and cook for 2-3 minutes or until browned.Then turn over, cover and cook on the other side for 7-8 minutes or until cooked through (the perfect internal temp is 165)
- Let chicken rest on a plate for 10 min or so. Add refried beans and water to the empty chicken skillet and stir until combined. Add garlic and taco seasoning and season with salt to taste.
- Add half the tortilla chips to an oven safe dish and layer with half of all chicken, refried beans, cheese, black beans, and half the pickled jalapeños. Repeat one more layer.
- Bake until cheese is melty, 15 minutes.
- Scatter with tomato, avocado, green onions, and cilantro. Drizzle with sour cream and hot sauce and serve immediately.
- 2 tablespoons canola oil
- 1 pound ground beef
- 2 1/2 tablespoons UWP Taco Seasoning
- Salt & Pepper
- One can Refried beans
- One container sour cream
- 1 1/2 cups shredded cheddar cheese
- 1 large tomato, cored and cut into 1/4-inch dice
- 1 cup diced avocado, diced jalapeño, cilantro leaves, olives, corn, peppers, or anything else you love!
- Hot sauce and tortilla chips, for serving
In a large skillet, heat the canola oil until shimmering. Add the ground beef and cook over moderately high heat, stirring occasionally, until browned and cooked through, about 8 minutes. Add the taco seasoning and water to cook, stirring occasionally until the meat is coated in a light sauce- about 3 minutes. Season to taste with salt and pepper. Let cool completely.
Spread beef in a 9-by-13-inch glass or ceramic baking dish. In a medium bowl, stir the refried beans with a generous pinch each of salt and pepper until smooth. Spread the beans on the beef. Spread the sour cream over the beans, then sprinkle the cheese and tomato on top.
Halve and pit the avocado, then cut it into 1/2-inch dice. Scatter the avocado, jalapeño, cilantro or any preferred toppers on the dip and serve with hot sauce and tortilla chips.
*For easier serving, try layering dip into mugs or teacups for your guests to grab and go!
The taco dip can be prepared through Step 2, covered and refrigerated overnight. Add the avocado, jalapeño and cilantro just before serving.
Air Fried Coconut Shrimp
- ¾ cup (about 3 1/4 ounce) all-purpose flour
- 2 large eggs
- ¾ cup panko
- ¾ cup unsweetened shredded coconut
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 pound UWP peeled, deveined raw shrimp, tail-on
- Cooking spray
- ½ cup Thai sweet chili sauce (or any other sauce that catches your eye😉)
- 2 tablespoon finely chopped fresh cilantro, divided
Preheat a 6 1/2-quart air fryer to 390°F for 5 to 10 minutes. Place flour in a shallow bowl. Lightly whisk eggs in a separate shallow bowl. Mix together panko, coconut, sugar, and salt in a third shallow bowl.
Meanwhile, toss half of the raw shrimp in flour to coat completely. Remove shrimp from flour, gently shaking to remove excess flour, and transfer to bowl with eggs; turn to coat. Lift shrimp from eggs, allowing excess to drip back into bowl, and add to panko mixture. Turn shrimp to coat, pressing lightly to adhere.
Generously coat preheated air fryer basket with cooking spray. Place dredged shrimp in air fryer basket; generously coat shrimp with cooking spray. Cook shrimp until golden brown, crispy, and just cooked through, about 5 minutes and 30 seconds, turning shrimp once and re-coating shrimp with cooking spray halfway through cook time. While shrimp are cooking, repeat dredging process with remaining raw shrimp. Transfer cooked shrimp to a platter, and repeat cooking process with remaining dredged shrimp.
Stir together sweet chili sauce and 1 1/2 tablespoons of the cilantro in a small bowl until combined. Sprinkle cooked shrimp evenly with remaining 1/2 tablespoon cilantro. Serve shrimp alongside sauce.
- 6 pounds UWP chicken wings (about 24)
- 1/4 cup canola oil
- Kosher salt
- Freshly ground black pepper
- 1/3 cup chile paste
- 2 tablespoons chile powder
- 2 tablespoons sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon water
- 2 teaspoons unseasoned rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon minced garlic
- Sesame seeds, for garnish
- Scallions, thinly sliced, for garnish
Preheat the oven to 450°F. Line two large rimmed baking sheets with foil and coat with nonstick cooking spray. In a large bowl, toss the wings with the canola oil and season with salt and pepper. Transfer the wings, skin side up, to the prepared baking sheets and roast them for about 45 minutes, until they are cooked through and crisp.
Meanwhile, in another large bowl, whisk all of the remaining ingredients except the garnishes with a pinch of freshly ground pepper.
Add the crispy wings to the chile sauce, toss to coat, and garnish with the sesame seeds and scallions. Serve hot
Buffalo Chicken Dip
- 2-3 cooked UWP Buffalo Marinated Chicken Breasts
- 8 ounces cream cheese, at room temperature
- 3/4 cup cayenne pepper sauce, preferably Frank’s RedHot
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1/4 cup finely chopped scallions, plus more for garnish
- Tortilla chips and celery sticks, for serving
Preheat the oven to 375° and back checken breasts 20-30 min until internal temp is 165.When done and cooled, shred or dice chicken.
In a large bowl, mix the cream cheese with the hot sauce and sour cream until combined. Stir in the cooked chicken, 1 1/2 cups of the cheese and the 1/4 cup of scallions. Scrape the mixture into a medium cast-iron skillet and sprinkle the remaining 1/2 cup of cheese on top.
Bake the dip for about 20 minutes, until bubbling. (optional- top with extra cheese here) Turn on the broiler and broil 6 inches from the heat until lightly browned on top. Let stand for 5 minutes, then garnish with scallions and serve with tortilla chips and celery sticks.
The unbaked dip can be refrigerated overnight. Let stand at room temperature for 20 minutes before baking.