Football Foodie Friday - Recipes from the Gillette Stadium Kitchen
Football Foodie Friday
In this edition of Football Foodie Friday learn how to make our Pizzadilla.
2 tablespoons of olive oil or butter
6 8-inch flour tortillas
6 ounces shredded mozzarella or pizza cheese blend
24 slices pepperoni
3/4 cup pizza sauce
Heat a skillet or griddle to 350◦F (About as hot as when you make grilled cheese sandwiches).
Spread one side of one tortilla with the oil or butter and place oiled side down in skillet.
Spoon a light coating of pizza sauce all over the tortilla.
Sprinkle 2 ounces of cheese covering the pizza sauce.
Distribute 8 slice of pepperoni on the cheese.
Top with another tortilla and lightly oil the top with oil/butter.
When cheese starts to melt, turn the "pizzadilla" over in the pan to toast the other side.
Repeat these steps with the remainder of the ingredients.
Cut into wedges and serve.
Elote (Mexican Street Corn)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup very finely crumbled Cotija cheese. (Substitute Feta if needed)
1/2 teaspoon chili powder
1 clove garlic mashed and minced
1/4 cup chopped fresh cilantro
4 ears corn, shucked and cleaned
1 lime cut into wedges
Preheat grill so one half is on high.
Mix mayonnaise, sour cream, Cotija, chili powder garlic and cilantro in a large bowl reserving a little cheese and chili powder for finishing.
Place corn on hot grill and cook while turning as each side gets charred. 8ish minutes should do.
Place corn in creamy mixture and coat entire ear with spoon.
Sprinkle coated corn with remaining cheese and chili powder.
Serve with lime wedges.
Buffalo Chicken Dip
2 cups shredded cooked chicken. Store bought rotisserie chicken works well for this
1 package of room temperature cream cheese
1/2 cup of Cayenne pepper sauce (Frank's® is a dependable brand)
1/2 cup Ranch dressing
1/2 cup blue cheese crumbles
1/4 cup thin sliced scallions
Preheat oven to 350◦F.
Mix all ingredients in a large bowl.
Spoon mixture into a 1-quart casserole dish.
Bake 20 – 25 minutes until heated through and it is browning and bubbly along the sides of the dish.
Optional: Sprinkle wth sliced scallions and drizzle a little Ranch dressing over the top.
You can serve this with so many dippers: bread, pretzels, carrots, celery, crackers…
Grilled Spicy Korean Style Chicken Wings
3 pounds chicken wings, split, no tips
2 tablespoons extra virgin olive oil
Salt, to taste
Fresh ground black pepper, to taste
3 cloves fresh garlic mashed and chopped
1 tablespoon of grated fresh ginger
2 tablespoons of sesame oil
1/4 cup of Korean Chili Paste (Gochujang)
1/4 cup mirin
1/4 cup soy sauce
2 tablespoons honey
2-3 tablespoons of thinly sliced scallions
Get you grill going. One side should be hot; the other side should be low.
Toss wings in olive oil, salt and pepper.
Cook wings on low side for 15-20 minutes or until internal temperature is 165◦F.
While wings are cooking, Mix the remaining ingredients except for the sliced scallions.
When wings are cooked through, toss in the sauce mixture.
Place sauced wings on the high heat and cook to glaze and brown the wings. Turn often.
Remove wings to serving platted and garnish with the sliced scallions.
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