Touchdowns, field goals, half-time and game faces. They are all a part of football season, none of which would be complete without the perfect tailgate menu. Hearty snacks, flavorful appetizers and finger foods are the perfect complement to the big game.
Kick-off your favorite football game with recipes from the Wisconsin Milk Marketing Board, featuring the state's most valuable player – Wisconsin Cheese. If you need something simple to prepare, easy to eat and full of taste, try these recipes next game day:
- Individual Fritos® Pies, Wisconsin Style – The epitome of simple with layers of corn chips, chili con carne, green onion, chiles and your favorite shredded Wisconsin Cheese.
- Meatballs in Chipotle Chile Sauce with Wisconsin Queso Fresco Cheese – Rich and hearty meatballs drenched in a spicy chipotle salsa sauce mixed with flavorful Wisconsin Queso Fresco.
- Wisconsin Gouda and Beer Spread – Creamy Gouda, fresh chives and savory Dijon mustard combine with the flavors of dark beer to create a delicious spread for your favorite pumpernickel bread or crackers.
For more information or for recipe images, contact Krista Ledbetter at kledbetter@stephanbrady.com or 608.241.4141 ext. 266.
Individual Fritos® Pies, Wisconsin Style
Serves 6
Ingredients:
4 1/2 cups traditional size corn chips, such as Fritos®
3 1/2 cups (14 ounces) Wisconsin Colby or Cheddar Cheese (or use these in a mixture with Monterey Jack cheese), shredded
3/4 cups thinly sliced green onions (scallions)
4 1/2 cups chili con carne with beans, homemade or canned
3/4 cups sliced fresh or pickled jalapeño chiles, mild or hot, or a mixture
Salsa, shredded lettuce, cilantro, chiles, and sour cream for garnish, optional
Cooking Directions:
Choose six microwaveable dishes, about 5 inches in diameter and 2 1/2 inches deep, such as cereal bowls or large custard cups. In each, layer as follows, spreading each ingredient evenly in the bowls:
1/2 cup corn chips
1/3 cup shredded cheese
2 tablespoons sliced green onion
3/4 cup chili
1/4 cup corn chips
2 tablespoons sliced jalapeño chiles
1/4 cup shredded cheese
Microwave each pie on high for about 1 1/2 to 2 minutes or until the chili is heated through and the cheese melts. Top each serving with a spoonful or two of your favorite salsa. Eat with a spoon.
For conventional oven: Bake at 350° F for about 20 minutes or until cheese is melted and bubbly.
Meatballs in Chipotle Chile Sauce with Wisconsin Queso Fresco Cheese
Serves 4 as main course, 10-12 as appetizers
Ingredients:
Meatballs:
1/2 pound ground beef
1/2 pound ground pork
3/4 cup Wisconsin Cotija or Parmesan Cheese, grated
1/4 cup flat leaf parsley, minced
1/2 large white onion, grated
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin, or to taste
1 teaspoon salt
2 eggs, beaten
2 slices coarse white bread, crust removed and soaked in 2-3 tablespoons milk
Salt and pepper
Sauce:
1/4 teaspoon ground cinnamon
1 16-ounce jar Chipotle chile salsa
1/4 cup olive or vegetable oil
1 cup chicken broth
1 sprig mint (or pinch ground dried mint)
1 cup Wisconsin Queso Fresco Cheese, crumbled
1/4 cup cilantro, chopped
Cooking Directions:
With your hands, combine meatball ingredients in bowl. Refrigerate one hour. Shape meatballs in desired size, depending on use–main course or appetizer.
Make sauce: Add cinnamon to chile salsa. Heat oil until quite hot (not smoking) in heavy, deep skillet. Add the salsa and "fry" until thick (it will splatter). Add broth. Bring to boil. Stir in mint. Add meatballs. Simmer 30 minutes, or until meatballs are done. Garnish each serving with crumbled Queso Fresco, cilantro and additional mint, if desired.
Wisconsin Gouda and Beer Spread
Serves 4
Ingredients:
1 waxed 2-pound ball Wisconsin Gouda Cheese*
3/4 cup (1 1/2 sticks) butter, cubed and softened
2 tablespoons fresh chives, snipped
2 teaspoons Dijon mustard
1/2 cup amber or dark beer, at room temperature
Cocktail rye or pumpernickel bread slices, for serving
Cooking Directions:
Cut a thick slice off top of the cheese to create flat surface. With butter curler or melon baller, scoop cheese from center of ball, leaving 1/2-inch thick shell. Shred or finely chop enough removed cheese to measure 4 cups. Reserve remaining cheese for another use.
In large bowl, blend shredded cheese, butter, chives, and mustard. Stir in beer until blended. Spoon spread into hollowed cheese ball; reserving remaining spread for refill. Chill until serving time. Serve spread with cocktail bread.
*Edam can be substituted for Gouda. If the cheese is not available in ball form, this spread may be served in your favorite serving bowl.
The Wisconsin Milk Marketing Board, a nonprofit organization funded by the state's dairy farmers, promotes the consumption of Wisconsin Cheese and other dairy products.
Source: The Wisconsin Milk Marketing Board
