I thought I would add a second recipe that’s great for Superbowl food or any day as a main dish or appetizers. This recipe is not only tasty and yummy but it’s spicy, low-fat and filled with plenty of veggies. Who would have thought you can get all those things in Superbowl food?! I usually picture heavy and loaded with fat when I think game day food.
This is a chicken and black bean mixture that can be used for many Mexican style dishes. I used it in this post for Quesadillas but it makes up good Tortilla Soup (add chicken stock, simmer and top with sour cream, cheese, and crispy tortilla chips), Enchiladas (roll up in corn tortillas and top with enchilada sauce and cheese), Nachos (put on top of tortilla chips, add some cheese and sour cream) and even Tacos (add taco toppings). It also freezes well for future dishes, so you can make up extra like I do and put it in the freezer for one of those evenings you’re running late and need to get dinner on the table.
Another advantage to this mix is that you can use your favorite parts of the chicken and cook it either on the stove top or in a crock pot. The first step is to buy bone in chicken because it offers better flavors to the dish. You can buy a whole chicken and cut it up or use the parts you want. I used chicken thighs in this mix because the dark meat is generally cheaper and more forgiving on reheating from the freezer (it doesn’t get dry).For a short cut and even speedier prep, you can get a rotisserie chicken and shred it.
Part of what makes this dish so easy is that you can use canned tomatoes, corn and black beans (even chilies, I guess) if you would like. Since it’s wintertime, I did use those but in the summer love to use fresh tomatoes and corn from our garden or the farmer’s market. I used frozen jalapeno from the garden to add that wonderful spice to it and as always remember to use the amount of pepper you like because we do like our food spicy.
Instead of sour cream, we use fat-free Greek yogurt. You really can’t tell the difference in flavor and the texture is the same, plus all the added health benefits are wonderful. For a vegetarian version, you could use tofu in the place of the meat and still get the wonderful flavors.
To make the quesadillas I have pictured here, add a small amount of olive oil to a hot skillet. Place an 8″ flour tortilla flat in the pan and sprinkle the tortilla with grated cheese. As the cheese starts to melt add about 1/2 to 3/4 cup of the chicken and black bean mix to half of the tortilla. Gently lift the remaining cheese side of the tortilla and fold over the meat and bean mix. Cook until golden brown on both sides, flipping over if needed. Repeat until you have cooked the amount you want. Slice into manageable pieces and serve with the condiments of your choice.
Mexican Chicken and Black Bean Base Mix
1 1/2 cups of precooked chicken, shredded
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can black beans, drained and rinsed
1 (14.5 oz.) unsalted corn, drained and rinsed
2 Tbsp. olive oil
1 large jalapeño, finely chopped (or chili of your choice)
1/2 cup green chilies, chopped
Juice from 2 limes
1 medium onion, finely chopped
5 garlic cloves, minced
1/8 tsp. ground chipotle pepper
1/2 tsp. smoked paprika
1 tsp. cumin
1 tsp. chili powder
Salt and pepper to taste
Heat olive oil in a large skillet over medium-high heat. Add the onion, garlic and chilies, cooking until softened (remember to open a window or use the outside fan when cooking chilies or you will burn eyes and cough from the heated chilies).
Add the tomatoes and cook until most of the juice has evaporated to help caramelize the tomatoes (offers more flavor to your dish), then add the beans and corn. Toss in your powdered spices along with 1/2 cup of water, mixing thoroughly.
Turn the heat down to low and allow the dish to simmer gently for at least a half an hour or until liquid is all gone, stirring occasionally.
Use the mix in the dish of your choice.
Makes about eight cups of chicken and black bean mixture.
More Great Recipes for Making Game Day Food: