It’s almost time for the Super Bowl and if you’re having a party, or going to one, these 2 out-of-the-box recipes will be something your guests or friends will not expect but will surely love and enjoy. Check them out!
Serves: 8
Total Time: 40 min
Prep Time: 30 min
Ingredients:
1 or 2 – rotisserie chickens (3 pounds)
2 cups – crumbled queso fresco
1 2/3 cups – salsa verde (you’ll need more for serving as a side)
4 cups – canola oil for frying
16 – 8 inch flour tortillas
Directions:
Take the rotisserie chickens and remove all the meat, shred it and discard the bones and skin. Take a large mixing bowl and toss the shredded chicken meat with 1 1/2 cups of your queso fresco and salsa verde. Now, take a baking sheet and place a wire rack on it and set aside for later. Heat your oil in a large, heavy bottomed pot over medium heat to 325 degrees F. Next take one tortilla and spoon around 1/2 cup of chicken mix in a line down the center and roll tightly. Place toothpicks through the center and ends to secure and repeat with the remaining tortillas.
In small batches, deep-fry the chicken filled tortillas about 2 minutes per-side for about 5 minutes, or until golden brown. Use tongs to remove the flautas from the oil, tilt to drain and place on your wire rack prepared baking sheet. Remove the toothpicks and serve hot with your extra salsa verde and remaining queso fresco.
Serves: 6
Total Time: 45 min
Prep Time: 30 min
Ingredients:
8 – large tomatillos (husked and rinsed)
1/2 cups – sour cream
1/3 cup – mayonnaise
1 tablespoon – hot sauce
1 1/4 teaspoon – ground cumin
1 teaspoon – fresh lime juice
1/4 teaspoon – ground coriander
3 – large eggs
2 cups – breadcrumbs
1 cup – flour
2 teaspoons – salt
1 cup – canola oil
Directions:
First, make the dip. Grab your medium sized mixing bowl and combine the sour cream, mayonnaise, hot sauce, 1/4 teaspoon of your cumin, coriander, and lime juice. Mix well and refrigerate the dip until you’re ready to serve it to your guests. Now, take your 8 tomatillos and cut them into thin slices – about 1/4 thick should do fine. Set these aside and grab a shallow, smaller bowl and beat the eggs. In another medium sized bowl, combine the remaining dry ingredients to make your breading. This should include your breadcrumbs, flour, salt, and remaining cumin.
Next, grab your skillet and get your canola oil heated up over medium-high heat. In smaller batches, dip one tomatillo slice in egg, then in the breading (shake off excess) and fry the slices until deep golden brown. You’ll let these fry for about 2 to 4 minutes per side. Repeat until finished with all slices. Drain and dry on a paper-towel-lined plate. Serve immediately with your creamy cumin dip.
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