to celebrate another delicious season for snacking, we teamed up with “iron chef america” and “chopped” star, chef aaron sanchez, to create four exclusive fall tailgating dishes that were specially designed to be paired with one of our four new tortilla popchips flavors…
grilled chicken cemitas and garlic-chipotle love with salsa tortilla popchips
these hulking sandwiches are like mexican subs — overstuffed with all sorts of goodness, bursting with flavor, and topped with a mind-blowingly delicious sauce of roasted garlic pureed with smoky chipotles. have a lot of napkins on hand! salsa tortilla popchips bring a crispy counterpoint to all the juicy sandwich fillings and a bright flavor that can withstand everything going on inside that bun. (makes 4 servings)
for the chipotle love sauce:
- 1 cup of canola oil
- 12 garlic cloves
- 3 tablespoon chopped canned chipotle chiles in adobo sauce
- 1/4 cup finely chopped cilantro
- zest of one lime
- 2 teaspoon kosher salt
for the cemitas:
- 2 large boneless, skinless chicken breasts
- salt and freshly ground black pepper
- 1 teaspoon cumin
- 1 ripe haas avocado
- juice of 1 lime
- 4 cemita rolls or hamburger rolls with sesame seeds
- olive oil
- 1 cup refried beans, warmed (from 1 15-ounce can)
- 8 ounces oaxaca or mozzarella cheese, grated
- sliced ripe tomato
- thinly sliced lettuce
- fresh cilantro leaves
1. make the chipotle love: in a dry medium heavy nonreactive sauce pot place oil and garlic cloves and cover with foil and place in 300 degree oven for 45 minutes till garlic has browned and become soft. remove from oven and allow to cool. then place remaining ingredients and cooled garlic oil mix in a food processor and puree till a smooth paste.
2. prepare a medium-hot charcoal fire or preheat a gas grill with the lid down for 10 minutes on high.
3. split each chicken breast in half horizontally and lay each piece between two pieces of plastic wrap. pound each breast half until it’s one-quarter inch thick (if you don’t have a meat pounder, use the bottom of a small saucepan). sprinkle each piece with salt, pepper and cumin on each side.
4. mash the avocado with the lime juice and season with salt, and warm the refried beans on the stovetop or in the microwave.
5. grill the chicken breasts for 4 to 5 minutes, turning once. set aside and keep warm. split the buns and brush lightly with olive oil. grill, cut sides down, until just golden brown, about a minute.
6. to assemble each sandwich, spread the bottom half of each toasted roll with a quarter of the mashed avocado. top with a chicken breast, then spoon on a quarter of the refried beans. divide the cheese among the sandwiches, and top with tomato, lettuce and a sprinkle of cilantro. drizzle on a generous amount of chipotle love and top with the remaining bun half. cut each sandwich in half before serving.
ceviche with chili limón tortilla popchips
usually the fish in a ceviche is trimmed into large chunks, but for scooping up this tangy-sweet version with brightly flavored and spicy chili limón tortilla popchips, i’ve trimmed the fish into small cubes, 1/4- to 1/2-inch in size. the result not only makes a ceviche that’s perfect for scooping, but also a speedy version that “cooks” in the fresh lime juice in less than an hour. (makes 6 servings)
- 1 pound fresh halibut filets (or any firm-fleshed white fish, such as haddock, red snapper or sea bass), diced into 1/2-inch cubes
- 1 cup fresh lime juice (from approximately 8 to 10 limes)
- 1 fresh red serrano chili, seeds discarded, chili thinly sliced
- 1 teaspoon salt
- 1 small mango, cut into 1/4-inch cubes
- 1 scallion, white and green parts thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon extra virgin olive oil
1. in a medium-sized glass bowl, combine the fish with the lime juice, serrano and salt. cover and refrigerate for 3 to 4 hours. the fish cubes will “cook” in the lime juice until they are opaque.
2. half an hour before serving, stir the mango, scallion, cilantro and olive oil into the ceviche. cover and refrigerate 20 minutes to let the flavors meld. serve with chili limón tortilla popchips for scooping up the ceviche.
crab dip with ranch tortilla popchips
sweet and delicate crabmeat in a creamy sauce with a dash of lime highlights the tanginess of ranch tortilla popchips. the buttermilk in the dip echoes the buttermilk flavor of classic ranch, and the jalapeno offers color and bite. while fresh crabmeat is always delicious, this recipe works equally well with frozen. (makes 6 servings)
- 1 8-ounce package cream cheese, softened
- 1 cup mayonnaise
- 1/4 cup buttermilk
- juice of 1 lime
- 1/2 teaspoon salt
- 1 jalapeno, finely minced
- 1 pound lump crab meat, picked over, any shells discarded
- 1/4 cup chopped fresh cilantro
- 1 scallion, white and green parts thinly sliced
1. preheat the oven to 350 degrees and grease a 1-quart baking dish.
2. in a mixing bowl, blend the cream cheese and mayonnaise with an electric mixer on medium speed. blend in the buttermilk, lime juice and salt until the mixture is smooth.
3. using a wooden spoon or rubber spatula, gently fold in the crabmeat. turn the mixture into the prepared baking dish. bake for 30 minutes, until the mixture is golden and bubbling.
4. sprinkle with the cilantro and scallion and serve warm with ranch tortilla popchips to scoop up the dip.
all-beef chile colorado with nacho cheese tortilla popchips
a tex-mex style chili is all about the meat—and the chilies. layering the different types of chilies adds depth and a rich heartiness, a perfect foil for nacho cheese tortilla popchips, which become a crunchy base for each bowlful. throw a handful in each bowl and ladle on a generous scoop of the meaty chili. a sprinkle of sharp cheddar cheese echoes the flavor of each chip and makes this a real meal. (makes 6 servings)
- 6 guajillo chilies, stems and seeds removed
- 1 1/2 cups boiling water
- 6 fresh tomatillos, papery skins peeled off
- 6 garlic cloves, unpeeled
- 2 chipotle chiles in adobo
- 2 tablespoons olive oil
- 2 large yellow onions, coarsely chopped
- 2 pounds ground beef (preferably chuck)
- 1 15-ounce can diced tomatoes
- 2 tablespoons ancho chile powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- freshly ground black pepper
- grated sharp cheddar
1. in a dry skillet over medium heat, toast the guajillo chilies on each side for 30 seconds, until just softened. put them immediately in a glass bowl and pour the boiling water over them to cover. soak for 15 minutes.
2. in the same dry skillet, toast the tomatillos and garlic, turning several times until the vegetables have softened slightly and the exteriors have brown marks, 3 to 4 minutes. discard the paper skins on the garlic.
3. put the guajillo chilies in a blender with the soaking water, the tomatillos, the peeled garlic, and the chipotle chilies in adobo. pulse to make a smooth puree.
4. in a large stewpot over medium heat, cook the onions until softened and just turning golden, 6 to 7 minutes. add the ground beef and cook through, breaking it up with a spoon as you cook, about 10 minutes.
5. add the pureed chilies and tomatillos, the tomatoes, ancho chile powder, cumin, salt and a few grindings of black pepper. bring to a boil, reduce heat, and simmer for 1 hour, loosely covered, until the deep orange-red sauce is thick. you may need to add a little more water, but take it easy. the finished chili should not be too wet.
6. taste and add more salt and pepper if needed. for each serving, put a handful of nacho cheese tortilla popchips in the bottom of a bowl and ladle a serving of chili on top. scatter with a handful of cheese and eat at once.
these recipes are perfect for upgrading your tailgating spread, spicing up a happy hour and for enjoying at home during the fall.
down. set. snack!