(Family Features) From kickoff to the final whistle, taking your game day party to the next level starts with serving an all-star lineup of menu items. From starting-caliber appetizers to MVP-level main courses and a supporting cast of side dishes, dips like salsa and hummus can play the role of superstar when it comes to serving up game day grub.
One of the benefits of cheering on your favorite teams from the couch and bringing the tailgate to your literal home field is the availability of appliances you may not otherwise have access to at the stadium like the oven or air fryer. However, that doesn’t mean missing out on the action and being sidelined in the kitchen all game or that these recipes won’t travel to a tailgate.
With a flavor-packed, vibrant recipe, the lineup of Fresh Cravings Salsa offers a homemade-tasting alternative to softer, duller blends of jarred salsa. Made with high-quality ingredients like vine-ripened tomatoes, crisp vegetables, zesty peppers and spices, the salsas make a perfect addition to these recipes from celebrity chef and entertainer George Duran, author of “Take This Dish and Twist It” and host of Food Network’s “Ham on the Street” and TLC’s “Ultimate Cake Off.”
Find more game-winning recipes made for homegating and tailgating at FreshCravings.com.
Recipe courtesy of chef George Duran
2 tablespoons olive oil
1 large onion, chopped (1 cup)
1 deli roasted chicken, skin and bones removed, shredded
2 tablespoons taco seasoning
1 cup chicken stock or broth
8 ounces cream cheese, at room temperature
2 cups shredded Tex-Mex cheese blend
16 ounces Fresh Cravings Chunky Salsa, plus additional for serving
1 cup fresh cilantro, chopped
nonstick cooking spray
6 flour tortillas (9 inches each)
1 cup tortilla chips, crushed
1 cup shredded cheddar cheese
Preheat oven to 350 F.
In large skillet over medium-high heat, add olive oil. Add onions and cook until soft and translucent, 4-5 minutes.
Add shredded chicken and stir in taco seasoning. Add chicken broth and bring to simmer, about 5 minutes.
Add cream cheese, Tex-Mex cheese, salsa and cilantro. Stir until cream cheese is melted and simmer 3-4 minutes until slightly thickened.
Spray square baking dish with nonstick cooking spray. Place two tortillas in bottom of pan, folding over or trimming sides of tortillas to fit.
Spoon half chicken mixture over tortillas. Repeat then place remaining tortillas over top. Mix crushed tortilla chips with cheddar cheese and sprinkle over top. Bake 30 minutes, or until lasagna is bubbling and lightly browned.
Let stand 10 minutes then top with additional salsa before serving.
Source: Fresh Cravings