It is time to dust off your foam finger and get your pom moms ready! Football season kickoff on Thursday and for many High Schools this weekend. I am a football mom. I carry that title with much pride. It is my job to keep my “player” well rested, energized to play on Friday nights and wash all of that unbelievably stinky laundry. Lord…that is for another post! Anyway, once that is done I love to tailgate with my football family! We typically all bring something to share and fellowship. Here are this season’s menu touchdowns!
Green Chili Cheesy Pork Mini Burritos
1 pork tenderloin
2 cups Beth’s Green Chili Sauce (see past post for recipe)
2 cups water or beer
1 teaspoon seasoning salt
2 cups shredded Mexi cheese blend
large flour tortillas
Place the pork tenderloin, water/beer, and seasoning salt in a slow cooker and cook for 6 hours on low. Drain out 1/2 of the juice and shred the pork. Return the pork back to the slow cooker and top with the green chili sauce. Cook on low for 30 minutes. To make the mini burritos: Cut the large tortillas into fourths. Stir the cheese into the pork and toss together. Place between 1-2 teaspoons of pork in the middle of the widest part of the tortilla wedge. Roll up starting from the wide edge, tuck in sides and continue rolling to the “point.” Place in a metal baking pan seam side down. Continue with the rest of the wedges. Heat your burritos my placing a damp paper towel over the top and covering with foil. Place in a 350 degree oven for 15 minutes to warm or on the grill with indirect heat. Serve with sour cream and salsa.
Doritos Chicken Tenders
3 cups Dorito chips, crushed into dust
12 boneless skinless chicken tenders
1/3 cup flour
1 cup Egg Beaters
3 cups Panko Break crumbs
1 teaspoon Mrs. Dash Southwest Lime seasoning
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Using 3 shallow pans (pie tin or a plate with a “lip”) add the Doritos and flour to one pan. Then add the Egg Beaters to another and then the Panko bread crumbs and seasoning to another. Dredge one chicken tender in the Dorito/flour mixture and then transfer to the Egg Beaters. Make sure to coat it completely. Then dredge in the Panko crumbs. Place the chicken strips on the baking sheet and cook for 20-25 minutes or until golden brown. Serve with Jalapeño Ranch Dressing.