Ever Ready: Super Bowl Snacks

Sunday, February 2, 2025

Super Bowl Snacks

How ready are you for Super Bowl Sunday?

Ever Ready has got you covered with some irresistible snacks. PART ONE

BBQ Chicken Pastry Puffs

Cook's Notes: This is a great recipe for a quick lunch, dinner, or a game-day gathering. Shredded chicken tossed with your favorite BBQ sauce, red onion, and cheese, then baked in puff pastry. SO good! Can make ahead and freeze it for later. Pulled pork can be substituted for the chicken. One of my favorite BBQ sauces to use is Sweet Baby Rays Sweet Vidalia Onion.

Recipe adapted from plainchicken.com

One puff pastry sheet makes 9 appetizers with the filling below. Double filling if

making 18 appetizers.

Ingredients:

1/2 (17.3-oz) package puff pastry, defrosted
1-1/2 cups pulled pork or shredded cooked chicken
¾ cup BBQ sauce
1¼ cups shredded cheddar cheese
2 tablespoons red onion
1 egg, beaten
1 tablespoon water

Directions:

Preheat oven to 400ºF. Line a baking sheet with parchment paper. Set aside.
Unfold the pastry sheet. Cut the sheet into 9 squares.
Toss pulled pork with BBQ sauce. Arrange pulled pork and cheese down the center of the pastry squares.

Fold two opposite corners of each square over the filling and press edges to seal. Place on prepared baking sheet.
Combine egg and water. Brush each pastry with egg wash. Optional: sprinkle with Bagel seasoning or sesame seeds. Use a toothpick to hold it together.

Bake 16-18 minutes, until golden brown. Serve warm or at room temperature.

Chicken Skillet Enchiladas

A one pot meal is ready to serve your guests.

The recipe serves 4.

Cooking Tip: Chicken partially frozen works well when dicing meat into small pieces.

Ingredients:

2 large chicken breasts, diced into 2 inch pieces
1 tablespoon olive oil
3/4 cup diced sweet onions
3/4 cup diced red and yellow sweet mini peppers
1 tablespoon dry taco seasoning or 1 teaspoon each cumin and dried oregano mixed with 1/2 teaspoon garlic powder
1/2 bag frozen roasted corn, no need to thaw
1-1/2 cups black beans, pinto, or Great Northern
6 corn tortillas, quartered or crushed corn chips
1- 14 oz. can of red enchilada sauce
1- 14. 5 oz. can diced tomatoes with oregano and basil
2 cup grated cheddar cheese or pepper jack cheese

Directions:

Heat oil and add chicken, spices, onion and peppers. Saute on medium low until chicken is cooked through. Add in corn, beans, enchilada sauce, and crushed tomatoes. Simmer on low 30 minures.
Add in grated cheese and mix well.
If using corn tortillas, add in quartered pieces and submerge in sauce.