Beyond beer, popcorn
Savory Super Bowl food to make you crave another season
By: Margaret Musgrave
Issue date: 2/5/10 Section: Features
Whether you are cheering for the Saints or Colts this Super Bowl Sunday (although I heartily suggest that because you are in the Land of the Blue, you should rally behind Peyton), the big game will not be complete without the football fixins'. Instead of going for quantity (I mean, do you really want 90 blazin' hot wings?) focus on diversity. This is beneficial on two levels: first, with more platters full of lip-smacking good food, it looks like there is more food overall. Second, it will prevent you from gorging. By filling up your plate with a lot of small portions, you will trick yourself into thinking that you have eaten more than you probably have. Most importantly, remember to stick to finger foods: you and your guests will have more fun without the hassle of juggling forks, knives and spoons. Just be sure to stock up on napkins!
FAJITA QUESADILLA
¾ cup chopped white onion
2 red bell peppers, sliced in strips
1 lb boneless, skinless chicken breasts sliced into strips
1 package taco seasoning mix
1/3 cup water
10 six-inch flour tortillas
2 ½ cups shredded cheddar cheese
1 tbl vegetable oil
1. In a large skillet, heat oil over medium-high heat. When the oil is hot, add onion and pepper, and, stirring occasionally, cook for about 4 minutes or until the peppers are tender.
2. Add chicken and cook until chicken is just done, about 5 minutes. Add seasoning mix and water, and bring the entire skillet to a boil. Reduce heat to low, and let everything simmer for a few minutes until it thickens.
3. Spread about 1/3 to ½ cup of the fajita chicken mixture evenly on 5 tortillas. Liberally top the fajitas with the shredded cheese. In a clean skillet on medium-high heat, very lightly coated with a bit of vegetable oil if you wish, place the prepared tortillas and cook until the underside is golden brown. While the tortillas are cooking, top the fajita with the remaining tortillas, pressing down slightly so the cheese will melt onto the top. Flip tortillas and cook remaining side until golden brown. Using a pizza cutter, slice quesadillas in halves or quarters.
-Musgrave is a junior from Evansville, Ind. majoring in classical studies who has won blue ribbons for baking while involved in 4H. She is The DePauw's cooking columnist. features@thedepauw.com
FAJITA QUESADILLA
¾ cup chopped white onion
2 red bell peppers, sliced in strips
1 lb boneless, skinless chicken breasts sliced into strips
1 package taco seasoning mix
1/3 cup water
10 six-inch flour tortillas
2 ½ cups shredded cheddar cheese
1 tbl vegetable oil
1. In a large skillet, heat oil over medium-high heat. When the oil is hot, add onion and pepper, and, stirring occasionally, cook for about 4 minutes or until the peppers are tender.
2. Add chicken and cook until chicken is just done, about 5 minutes. Add seasoning mix and water, and bring the entire skillet to a boil. Reduce heat to low, and let everything simmer for a few minutes until it thickens.
3. Spread about 1/3 to ½ cup of the fajita chicken mixture evenly on 5 tortillas. Liberally top the fajitas with the shredded cheese. In a clean skillet on medium-high heat, very lightly coated with a bit of vegetable oil if you wish, place the prepared tortillas and cook until the underside is golden brown. While the tortillas are cooking, top the fajita with the remaining tortillas, pressing down slightly so the cheese will melt onto the top. Flip tortillas and cook remaining side until golden brown. Using a pizza cutter, slice quesadillas in halves or quarters.
-Musgrave is a junior from Evansville, Ind. majoring in classical studies who has won blue ribbons for baking while involved in 4H. She is The DePauw's cooking columnist. features@thedepauw.com
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