this summer, we challenged boston fans to create their best recipe using their favorite products from popchips and big papi’s kitchen for a chance to cook-off live with david ortiz!
the recipes are in, the votes are tallied, and these lucky finalists are heading to the popchips & big papi’s kitchen cook-off, where they’ll compete for guest judges david ortiz (boston baseball star), jenny johnson (tv diner), and dan mccarthy (urban daddy), to win champion-chip!
in the new england area and want to get a taste of the action? click here for a chance to win a pair of tickets to attend the cook-off this friday, september 20, 2013, at the boston center for adult education.
until then, feast your eyes on the winning finalists’ recipes cooking-off this friday…
popcorn chicken and fiesta spaghetti squash by matt o’brien
recipe ingredients & directions: 1 spaghetti squash, 1 pound chicken tenders, flour, 1 egg, 1 bag popchips, 1 container of papi’s kitchen twice the spice salsa, 1 green bell pepper, 1 can of black beans. preheat oven to 425 degrees f. halve and seed the squash lengthwise. put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes. cut up 1 pound chicken tenders into desirable size. place flour, egg, and crushed up popchips in separate bowls. dip chicken bites into flour, then into the egg, then into popchips. bake in oven for about 10 min each side or you can fry in pan with some oil. when squash is done use a fork to scrape the squash flesh into strands. transfer to a large bowl and toss with chopped up green bell pepper and black beans. then douse in papi’s twice spice salsa. enjoy.
jalapeño mac & cheese by mike sherman
recipe ingredients & directions: ingredients 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1 cup big papi’s twice the spice salsa 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar, shredded 1 teaspoon kosher salt fresh black pepper topping: 3 tablespoons butter 1 cup jalapeno popchips crumbled directions preheat oven to 350 degrees f. in a large pot of boiling, salted water cook the pasta to al dente. while the pasta is cooking, in a separate pot, melt the butter. whisk in the flour and mustard and keep it moving for about five minutes. make sure it’s free of lumps. stir in the milk, onion, bay leaf, and paprika. simmer for ten minutes and remove the bay leaf. temper in the egg. stir in 3/4 of the cheese and all of the salsa. season with salt and pepper. fold the macaroni into the mix and pour into a 2-quart casserole dish. top with remaining cheese. melt the butter in a saute pan and toss the popchips to coat. top the macaroni with the jalapeño popchips. bake for 30 minutes. remove from oven and rest for five minutes before serving.
double baked dip by seth flateland
recipe ingredients & directions: in an oven safe dish layer ingredients in this order: original popchips, pesto goat cheese, diced fresh tomatoes. cook in the oven for 20 minutes at 350. after cooling, use various popchips to enjoy the dip!
bbq pop chicken by kim johnson
recipe ingredients & directions: boneless chicken 1 bag of bbq popchips, 1 egg, 1 small jar of mild salsa, 1/2 stick of bold chipotle cheese. crush the bbq popchips, beat 1 egg, grate the cheese. dip the chicken in egg, roll in popchips, then add cheese to coat it. put olive oil in skillet pan add chicken. cook on low about 20-25 minutes. when done add salsa.
mango gazpacho with shrimp and avocado by mallory murphy
recipe ingredients & directions: 2 cups big papi’s mango salsa 1/2 cup chicken or shrimp stock 1 slice bread (anything you have on hand; i use whole wheat or country white), torn into pieces 1 clove garlic, peeled and smashed 1 tsp red wine vinegar fresh black pepper, to taste 6 large uncooked frozen shrimp in their shells, whatever size you like (do not defrost), optional 1 avocado, peeled and diced directions in a blender (or in a large bowl, with an immersion blender), puree the salsa with 1/2 cup of stock until smooth. add the bread and garlic, and blend until smooth. taste, then add 1 teaspoon of red wine vinegar, or more as needed, to balance the sweetness of the salsa. season with fresh black pepper. pour soup into a serving bowl. in a small sauce pan, place the frozen shrimp and 2 inches of water. set on medium-high heat. when the shrimp turn pick and are just curled (this should take 2 minutes or so, not much more), remove from heat, drain and rinse under cold water to stop the cooking. peel the shrimp and add to the soup. peel and dice the avocado, and sprinkle over the soup just before serving.
milanesa wrap with salsa black beans by areli biggers
recipe ingredients & directions: 2 breakfast style sirloin steak (thin) 1 bag of original popchips, 1 container original big papi salsa, 1 cup cooked black beans, 1 egg, 2 tbs oil, 2 whole wheat tortilla wrap, 1 cup lettuce. crunch the popchips and place them on a plate. season the steak with salt and pepper, beat the egg on a bowl, bring the steak to the egg mixture and after to the popchips crumbs. heat a cast iron skillet with the oil, place the steak and cook 4 minutes each side, set aside. place the tortilla wrap on a counter, add lettuce, salsa, slices of steak and wrap. serve with cooked hot beans and more salsa on top.
razzle dazzle grand slam burger by shelley hunter, big y finalist
recipe ingredients & directions: 2 lbs of ground beef, 4 oz cheddar cheese, 1 snack .8 oz bag barbeque popchips, 1/3 cup craisins – cherry, 4 tbsp worcestershire sauce, sea salt, ground pepper, 8 thick cooked bacon strips, 4 hamburger buns, butter. mix the meat with sea salt, pepper and worsestershire sauce, take 1/4 lb of ground beef make into a patty – sprinkle some craisins and put 1 oz of cheese top with another 1/3 of ground beef, make sure the cheese and craisins are in the middle and not outside. repeat for 4 burgers. take the popchips in a bowl – smash lightly so you have bigger pieces. take the burgers and roll the sides to into the pop chips so the sides are covered. grill the burgers to your liking. meanwhile, put butter on the rolls and slightly grill. take the burgers off – top with two slices of bacon and serve!
crunchy popchips haddock by judi mccabe, big y finalist
recipe ingredients & directions: 1 3oz bag original popchips (or flavor of your choice) – crushed 1/2 cup flour 1 egg slightly beaten 1/4 c water 1/2 t salt 1/4-1/2 t ground black pepper 1/2 t paprika 1 pound haddock or white fish cut into 4 pieces pre heat oven to 350 degrees mix flour, salt, pepper & paprika in shallow bowl mix eggs and water in a shallow bowl dredge fish in flour mixture then in egg wash then coat with popchips place in buttered baking dish (or spray with cooking spray) place baking dish in oven for 45 mins or until fish is done.
honorable mentions: check out some of the other finger-licking recipes that fans entered for the popchips & big-papi’s kitchen cook-off…
baked fish tacos by matt stevens
recipe ingredients & directions: 3/4 cup all-purpose flour, 1/2 teaspoon paprika, 2 eggs, lightly beaten 2 cups, crushed chili limón tortilla popchips, 1 pound flaky, mild, white fish, like rockfish, tilapia, or mahi mahi, patted dry and cut into wide approximately 1 1/2 by 3 inches flour tortillas, warmed limes, to garnish big papi’s kitchen mango salsa 1/2 avocado, peeled and sliced into strips preheat oven to 450 degrees f. line a sheet with aluminum foil and set aside. in a wide, shallow bowl or dish, whisk to combine the flour, paprika, and a liberal amount of kosher salt and freshly ground black pepper. in another wide dish, add the eggs. in a third dish, add the crushed tortilla popchips. place them side-by-side, with the flour dish first and the tortilla dish last, to create a fish breading station. taking one fish stick at a time, cover in flour, tap off excess; dip into the egg, shake off excess; and then cover in the tortillas, making sure to use your finger to press the panko bread crumbs onto the fish. place on the prepared baking sheet and continue the process of breading the rest of the fish. once all are prepared and placed on the baking sheet, bake in the preheated oven for 12-14 minutes, or until the tops are golden brown and the fish is flaky white on the inside. to assemble the fish tacos, take a warm flour tortilla, add a couple of the tortilla-crusted fish, top with a few good tablespoons of big papi’s mango salsa, and add as much, lime juice, and avocado slices to suit your tastes.
spicy chicken enchilada skillet by julia pandolfi, cook-off entrant
recipe ingredients & directions: 1 lb boneless chicken, cut into small bite-sized pieces 1 tbsp olive oil 2 tbsp dried minced onion flakes 1 tsp garlic powder 1 jar (12oz) enchilada sauce 1 can black beans, drained and rinsed 1/4 cup low-sodium chicken broth 1 cup big papi’s salsa 1/2 cup heavy cream 8 oz campanelle pasta (or penne) 1 cup pepper jack cheese, shredded 2 tbsp chopped fresh parsley or cilantro 1/2 cup ranch tortilla popchips, crumbled heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot. add chicken and cook until browned. (it doesn’t need to be completely cooked because it will continue to cook with the pasta) add onion flakes, garlic powder, enchilada sauce, big papi’s salsa, black beans, broth, cream, and pasta. bring to a boil. reduce heat to low and cover skillet. simmer for 15-20 minutes, until pasta is tender. remove skillet from heat. top with cheese and sprinkle with parsley or cilantro. broil until cheese is melted and bubbly. top with crumbled ranch flavored tortilla popchips.
crispy chicken strips by victoria drum, cook-off entrant
recipe ingredients & directions: 2 pounds skinless, boneless chicken breast halves – cut into strips 2 eggs, beaten 1/2 cup milk 1 package nacho cheese tortilla popchips, crushed 1 container of sour cream 1 cup big papi’s twice the spice salsa salt and pepper to taste preheat oven to 400 degrees f. mix egg beat and milk in a shallow dish or bowl; place crushed tortilla popchips in a separate shallow dish or bowl. dip chicken first in egg mixture, then in crushed tortilla popchips to coat. place coated chicken on an ungreased cookie sheet. bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes. while cooking, mix sour cream, big papi’s twice the spice salsa, and combine thoroughly. s&p to taste.
porcupine cheese burger by don yovicsin, cook-off entrant
recipe ingredients & directions: freshly grind beef chuck and make 8 oz patties, aggressively season with kosher salt & fresh ground black pepper, cook on a hot grill to an internal temp of 130 (medium rare) while preparing a sauce pan of velveeta & rotel cheese dip (1 can rotel diced tomatoes & green chiles w/ 1 lb velveeta – heat 10 minutes & mix). dip the cooked burger completely into the cheese bath (hot tub!) and fully cloak the cooked patty and then sprinkle liberally all surfaces with crushed popchips. place the porcupine cheseburger patty on a buttered & toasted potato roll with a pickle chip or 2 and kapow!!!!! the coolest, cruchiest & cheesiest burger “evah” !!!
hungry for more? get popchips from your local big y foods, and get more delicious recipe ideas from popchips here.