January 12, 2001


Score a Victory with your Game Day Fiesta

The game day countdown begins with great taste, so why not plan a party that offers a fiesta of flavor with your favorite Mexican-style appetizers? These popular, hearty snacks are both simple to prepare and provide fun "finger food" for all ages. Plus, the zesty flavors help keep the energy level high and put cheering fans on their toes!



Clockwise from top left: Taco Salad Platter, Chicken Quesadillas and Handy Tostadas

From sizzling chicken fajita quesadillas to delicious beef nachos, your favorite snacks can be prepared with ease. Yet each dish will look like it was catered from your favorite Mexican restaurant. How? By incorporating some of the newly introduced frozen Mexican products, such as beef taco filling or chicken fajitas, as the base to your recipe.

These convenient meals and snacks from the Ortega kitchens may be paired with your favorite ingredients to make fun and easy-to-eat appetizers for your game day fiesta. It takes a lot of energy to play the dual role of party host and sports fan. But with a little preparation and some pregame help from your freezer, you won't miss a moment of the big event. Check our game day plan for the delicious recipes that follow, including the Taco Salad Platter and Handy Tostadas. For more recipe ideas perfect for your fiesta, visit www.ortega.com.

 

Game Day Entertaning Ideas:

Create a Decorative Centerpiece. To set the tone for festive Mexican food and anchor the "snack zone," simply place a traditional sombrero on your buffet table and fill the brim with an assortment of colorful tortilla chips. Surround the hat with your favorite dips and cups of salsa.

Build a Condiment Buffet. Using different colored bowls, place salsa, sour cream, guacamole and pico de gallo in one convenient area so that guests can customize their appetizers with ease. Avocado slices, olives and green onions are also popular for garnish.

Salsa Dip in a Bell Pepper. Play off the Southwest theme by offering some zesty veggies on your buffet table. Cut the top off of a washed red or green bell pepper, scoop out the insides and fill with your favorite salsa or bean dip. To please everyone in the crowd, be sure to include a variety of salsas with different spice levels.

Stagger the Food Presentation. For parties where guests will be snacking, rather than having a sit-down meal, you may want to introduce new appetizers every hour or two. Your guests will be hungry at different time periods during the party and Mexican food tastes best when served warm. (Don't forget to refresh or remove items to maintain food quality and safety for your guests.)

Chicken Quesadillas

Makes 4 to 5 servings

1 package (20 ounces) frozen Ortega Chicken Skillet Fajitas, fully cooked according to package instructions, kept hot, divided
1 can (7 ounces) Ortega Diced Green Chiles, divided
1 cup Ortega Salsa Prima
8 (8-inch) flour tortillas
1 cup (4 ounces) shredded Cheddar cheese, divided
Sour cream, optional

LIGHTLY grease 9-inch skillet; heat, using medium-low heat. To make each quesadilla, place one tortilla in skillet; sprinkle with 2 tablespoons cheese. Spread 1/2 cup hot Chicken Skillet Fajitas over tortilla; sprinkle with 2 tablespoons Diced Green Chiles and 2 tablespoons cheese. Top with another tortilla; turn stack to brown.

SLIDE onto cutting board; cut into 4 wedges; repeat. Top each triangle with Salsa Prima and sour cream.

 

Taco Salad Platter

Makes 6 to 8 servings

1 package (19.5 ounces) frozen Ortega Beef Taco Filling, fully cooked according to package instructions, kept hot
1 bag (10 ounces) mixed salad greens
3/4 cup frozen corn, defrosted
1/2 cup Ortega Salsa Prima
Ranch salad dressing
Sliced ripe black olives
Sliced green onions
Tortilla chips

PLACE salad greens on serving platter; sprinkle with corn. Spoon hot Beef Taco Filling over lettuce; top with Salsa Prima and Ranch dressing to taste. Sprinkle with olives and onions; serve with tortilla chips.

 

Handy Tostadas

Makes 4 to 5 servings

1 package (11 ounces) frozen Ortega 4-Layer Fiesta Dip, fully cooked according to package instructions, kept hot, divided
25 (2-inch) round tortilla chips
1 3/4 cups shredded iceberg lettuce, divided
1 small tomato, diced, divided
3/4 cup (3 ounces) shredded Cheddar cheese, divided

PLACE tortilla chips on serving platter. Top each chip with 1 tablespoon lettuce, 1 heaping teaspoon hot 4-Layer Fiesta Dip, some diced tomato and 1 teaspoon cheese.

 

Loaded Nachos

Makes 6 to 8 servings

1 package (19.5 ounces) frozen Ortega Beef Taco Filling, fully cooked according to package instructions, kept hot
6 ounces tortilla chips on a platter
Sour cream
Shredded Cheddar cheese
Sliced ripe olives
Ortega sliced Jalapenos

PLACE tortilla chips on serving platter. Spoon hot Beef Taco Filling over chips; top with sour cream and Cheddar cheese. Sprinkle with olives and jalapenos.

 

Chicken Nachos Grande

Makes 4 to 6 servings

1 package (11 ounces) frozen Ortega Nacho Chicken Fiesta Dip
8 ounces tortilla chips
1/4 cup Ortega sliced Jalapenos, optional
1/2 cup guacamole dip (prepared or homemade)
1/2 cup diced fresh tomatoes
1/4 cup chopped green onions
1 cup Ortega Salsa Prima

SPREAD tortilla chips evenly on 12-inch pizza pan or oven-safe platter. Microwave Nacho Chicken Fiesta Dip on HIGH(100% power) 5 minutes; stir. Pour Nacho Chicken Fiesta Dip over tortilla chips. Bake in preheated 400º F oven about 5 minutes.

SCATTER jalapeno slices over hot nachos. Mound guacamole dip in center of nachos or serve in a separate bowl. Sprinkle tomatoes and green onions over top. Serve with salsa.

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