5NEWS Grill: Mexican Tailgating Recipes

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Add a little Mexican flare to your game day recipe with this items in this 5NEWS Grill.

Mexican Appetizer Snacks

Ingredients:
1-9 oz box frozen chopped spinach, thawed and squeezed to drain
1-10 oz can diced tomatoes with green chilies, untrained
1-8 oz package cream cheese, softened
1 cup sour cream
1/2 tsp. taco seasoning mix (from 1 oz package)
40-45 Nacho cheese tortilla chips
2-12 oz cans Grands Jr. Golden layer biscuits (20 biscuits)
1 cup mexican cheese blend, (4 oz)

Directions:
Heat oven to 375 degrees.

Spray 30 mini muffin cups with cooking spray. In large bowl, mix spinach, tomatoes, cream
cheese, sour cream and taco seasoning mix; set aside.

Place about 20 of the tortilla chips in gallon-size reseal food-storage plastic bag; seal bag.
Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture.

Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer
in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each
cup.

Fill each cup with about 1 tablespoon spinach mixture. Refrigerate remaining spinach mixture.
Sprinkle filling in each cup with about 1 teaspoon cheese. Bake 9 to 14 minutes or until edges
of biscuits are golden brown. Cool in pan 5 minutes; remover from pan to cooling rack.
Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling between
batches.

To serve, break each of the remaining 20 to 25 tortilla chips in 3 triangular pieces. Insert 1
triangle into each cup.
Serve warm.
Makes 60.

Jalapeno Popper Dip

Ingredients:
2- 8 oz packages cream cheese, softened
1 cup mayonnaise
1-4 oz can chopped green chilies, drained
1-4 oz can diced jalapeno peppers, drained
1/2 cup mexican style cheese, shredded
1/2 cup mozzarella cheese, shredded
1 cup panko bread crumbs
1/2 cup parmesan cheese, freshly grated

Directions:
Preheat oven to 350 degrees.
Spray an oven safe serving dish with cooking spray.

Using an electric mixer, blend the cream cheese and mayonnaise until smooth.
Stir in green chilies, jalapeno peppers, and mexican and mozzarella cheese.
Spoon the mixture into the prepared baking dish.

Mix together the panko crumbs and parmesan cheese and sprinkle it over the cream cheese
mixture.
Spray the panko and parmesan with a quick spray of cooking spray.

Bake for 25-30 minutes or until the mixture is hot and topping is lightly browned.

Serve with baguette bread slices, fresh vegetables, tortilla chips, or crackers.