The Seahawks and Patriots will square off in Super Bowl XLIX this coming Sunday in Phoenix. If you’re not already set on what kind of food to serve for the big event, a Southwestern menu may fit nicely into your game day plans.
Baked tortilla shells, fashioned into “bowls” with the help of non-stick mini tortilla bakers, create a good foundation for fun Super Bowl meals and work nicely as edible containers, too, for casual party dishes like Southwestern Cornbread Layered Salad and 15-Minute Pantry Chili.
In addition, the tortilla bowls may be utilized to hold topping for the chili, such as sour cream, salsa, shredded cheese and the like. (To keep the bowls from getting soggy, fill them just before using.) In the event you decide to serve some kind of dip, the baked shells may be broken into large pieces for use as chips.
The recipes here are extremely easy to prepare and meant to get you out of the kitchen fast, a plus when you’d rather spend your time watching the game than fussing over the meal. And, should you be tasked with contributing food to a meal that will be served somewhere other than home, you’ll find these foods easy to transport, as well.
Sue Ade is a syndicated food columnist with broad experience and interests in the culinary arts. She has resided and worked in the lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.
Mini tortilla bakers were used to make these tortilla “bowls,” but small brioche molds work well, too.
With pre-baked tortilla shells, some ground beef and a few items from the pantry, a colorful and fun chili dish can be pulled together in just 15 minutes.
To keep baked tortilla shells from becoming soggy, fill with chili toppings, such as salsa, cheese and sour cream, just before serving.
