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GAMEFood DAY Guide Football season is here and no matter what team you support, these local restaurant recipes are our game day winners.
Buffalo Ranch Grilled Quesadilla Courtesy Boxi Park Executive Chef, Jonathan Fahey
Pimento Cheese Jalapeño Poppers
YIELDS: 6 Quesadillas
Courtesy Boxi Park Executive Chef, Jonathan Fahey
INGREDIENTS:
• 3 lbs. boneless skinless chicken thighs • 6 oz. Hidden Valley ranch seasoning • 3 c. blended oil • 3 oz. Franks Red Hot buffalo sauce • 5 oz. sour cream • 8 oz. shredded smoked gouda & mozzarella • Flour tortilla 12”
DIRECTIONS: Buffalo Crema
1. In a small bowl, whisk your sour cream and Franks buffalo sauce. Place into smaller container and use when needed.
Shredded Ranch Chicken
1. Open your chicken thighs, and put in a bowl, and mix with all your ranch seasoning well with your chicken. Plastic wrap bowl. Let sit for 4 or more hours, or overnight for better flavor.
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Central Florida Lifestyle | September 2021
2. Preheat oven to 300 degrees. Place your marinated chicken in a baking pan and cover with your 3 cups of oil. Wrap in foil, place in oven, and cook for an hour. 3. Pull your chicken out the oven, strain, and discard your oil. Pull apart with two forks and set aside.
Cooking
1. Preheat your grill or pan. 2. Build your quesadilla, add about 3-to-4 oz. of cheese on half your tortilla, then spread your ranch chicken from side to side, and then add on more cheese. 3. On a grill, cook your quesadilla for about 2 to 3 minutes on each side. Turnover and repeat. 4. Cut your quesadilla in four and dip into your buffalo crema and enjoy.
YIELDS: 10 stuffed jalapenos INGREDIENTS:
• 5 whole jalapenos, cut length wise & deseeded
• 10 slices thin cut bacon • Pimento cheese stuffing Pimento Cheese Stuffing
• 1.5 c. smoked cheddar cheese, shredded
• 6 oz. cream cheese, softened • 6 oz. mayo • 1.5 oz. roasted garlic • ¼ tsp. onion powder • 1 ea. Chipotle pepper, canned in adobo
• ¼ tsp. ground cayenne pepper • ½ c. pimento peppers, drained/ diced
• Salt & pepper to taste DIRECTIONS:
1. Combine all ingredients with exception of ½ cup of shredded cheese into food processor. 2. Puree until smooth.
