The best tailgating recipes are the ones that you can whip up in a hurry. Which is why we have a list of 5 easy-to-make dishes for your next tailgate event! From traditional favorites like chili and ribs to more unique ideas such as Cajun Sausage Puffs With Bourbon Mustard or Mini Portobello Burgers, you're sure to find something new and delicious here. And don't forget about dessert and drinks! We've included some tasty dessert recipes and a few of our favorite drink recipes perfect for any occasion. So what are you waiting for? It's time to start planning your next tailgating party!
DELICIOUS CHICKEN QUESADILLAS
by Charlyne Mattox
YIELDS: 4 servings
PREP TIME: 0 hours 25 mins
TOTAL TIME: 0 hours 25 mins
INGREDIENTS
1 tbsp. plus 1 tsp olive oil, divided
4 tsp. all-purpose flour
2 tsp. chili powder
1/2 c. chicken stock
1/2 red bell pepper, chopped
4 oz. sliced mushrooms
6 oz. shredded cooked chicken breasts (about 1 1/4 cups)
6 oz. shredded sharp Cheddar cheese (about 1 1/2 cups)
4 large flour tortillas
Salsa, sour cream, fresh cilantro, lime wedges, and sliced avocado, for garnish
DIRECTIONS
Heat 1 tablespoon oil in a medium saucepan over medium heat. Add flour and chili powder. Cook, stirring, 1 to 2 minutes. Gradually whisk in stock. Add bell pepper, mushrooms, and chicken. Cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Remove from heat and stir in cheese.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Spread half of vegetable mixture on a tortilla, leaving a 1-inch border all around. Top with a second tortilla. Cook, turning once, until golden brown, 2 to 3 minutes per side. Repeat with remaining oil, tortillas, and vegetable mixture.
Slice into wedges and serve topped with desired garnishes.
YUMMY BACON CHEESEBURGER BUNS
by Taste of Home
TOTAL TIME: Prep: 1 hour + rising Bake: 10 min.
MAKES: 2 dozen
Ingredients
2 packages (1/4 ounce each) active dry yeast
2/3 cup warm water (110° to 115°)
2/3 cup warm 2% milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
2 large eggs, room temperature
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
filling:
1 pound sliced bacon, diced
2 pounds ground beef
1 small onion, chopped
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 pound Velveeta, cubed
3 to 4 tablespoons butter, melted
Optional: Sesame seeds and ketchup or barbecue sauce
Directions
In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat.
Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12x8-in. rectangle; cut each into 6 squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal.
Place 2 in. apart on greased baking sheets. Bake until lightly browned, 9-11 minutes. Brush with butter. If desired, sprinkle with sesame seeds and serve with ketchup.
Grab all the ingredients for this tailgate pleaser at Taste of Home.
LICK YOUR FINGERS BUFFALO CHICKEN DIP
by Taste of Home
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: about 2 cups
This recipe would go great served in an aluminum pan with our perfect pan lid, QuikLid!
Ingredients
1 package (8 ounces) cream cheese, softened
1 cup chopped cooked chicken breast
1/2 cup Buffalo wing sauce
1/2 cup ranch or blue cheese salad dressing
2 cups shredded Colby-Monterey Jack cheese
French bread baguette slices, celery ribs or tortilla chips
Directions
Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.
Bake, uncovered, until cheese is melted, 20-25 minutes. Serve with baguette slices.
Grab some more Buffalo Chicken Dip Tips at Taste of Homes Recipes.
FOR THE NON-MEAT LOVERS: MINI PORTOBELLO BURGERS by Country Living
YIELDS: 12
PREP TIME: 0 hours 10 mins
COOK TIME: 0 hours 35 mins
TOTAL TIME: 0 hours 45 mins
INGREDIENTS
12 medium portobello mushrooms
2 small Italian eggplants
2 yellow squash
2 zucchini
1/2 tsp. Sea Salt
12 mini brioche buns or dinner rolls
1 1/2 tsp. sesame oil
1/2 tsp. sesame seeds
9 oz. Swiss cheese
Grab all of the ingredients on Country Living.
DIRECTIONS
Heat grill or grill pan to medium-high heat.
Trim the stems from the mushrooms. Slice the eggplant, squash, and zucchini into 1/4-inch-thick rounds. Brush vegetables with canola oil, sprinkle with salt, and grill until softened and grill marks have formed — about 10 minutes each side. (Brush with oil as needed to prevent sticking.)
Transfer to a baking pan. Heat broiler to low. Split the buns, brush the tops with the sesame oil, and sprinkle with sesame seeds. Layer the squash, zucchini, eggplant, and mushroom on the bottom bun halves. Top each with cheese and broil until cheese melts, about 1 minute. Top with remaining seeded bun tops and serve hot.
THE WALKING TACOS
by Taste of Home
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 5 servings
Ingredients
1 pound ground beef
1 envelope reduced-sodium chili seasoning mix
1/4 teaspoon pepper
1 can (10 ounces) diced tomatoes and green chiles
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
5 packages (1 ounce each) corn chips
Toppings: Shredded cheddar cheese, sour cream and sliced green onions
Directions
In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally.
Just before serving, cut open corn chip bags. Add beef mixture and toppings.
Grab the ingredients for this recipe twist on Fritos at Taste of Home.
GATORADE MARGARITA
by Food Network
Level: Easy
Total: 10 min
Active: 10 min
Yield: 4 to 6 servings
Ingredients
1/4 cup blue sanding sugar
1/4 cup kosher salt
One 20-ounce bottle blue sports drink, such as Cool Blue Gatorade ®, chilled
1 cup thawed frozen limeade concentrate
1 cup silver tequila
1/3 cup blue curacao
Fresh orange slices, for serving
Directions
Mix the sugar and salt in a shallow dish. Wet the rims of 4 to 6 rocks glasses with water and then dip in the sugar-salt mixture to coat.
Combine the sports drink, limeade concentrate, tequila and blue curacao in a large pitcher and stir. Fill the rocks glasses with ice, pour the margarita over and garnish each with an orange slice.
Grab all the ingredients at Food Network.
VIRGIN MANGO MARGARITAS
by Food Network
Level: Easy
Total: 5 min
Active: 5 min
Yield: 8 servings
Ingredients
Two 20-ounce jars mango chunks, drained
Ice, for blending
One 250-milliliter bottle lemon-lime soda
2 tablespoons sugar
Directions
Throw the mango chunks into the blender.
Top off the blender with ice. Pour in the soda and sugar and blend until completely smooth, adding more ice if necessary to get it the consistency you want. Pour the drinks and serve them immediately.
Grab all the ingredients at Food Network.
For the next few weeks, we're celebrating football season with game-day recipe inspiration. Keep checking our blog for more great tailgating recipes! #QuikLidBlog
What are your favorite tailgate party recipes? Let us know in the comments.
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