This post is sponsored by BabbleBoxx.com on behalf of popchips®
As far as I'm concerned, the best part of any football party is the food. I mean, sure, there's a game on the tv while the party's going on, too, but we all know what everyone really came over for: the chips, the dips, the delightful little hand-held bites that everyone is talking about long after the game ends.
So when I'm planning for the big game, I make sure to not just have some killer recipes up my sleeve, but to have my own game plan that has nothing to do with football and is all about the food.
The first part of my plan to keep things easy but delicious, is to set out some salty, crunchy snacks to occupy the masses while I whip up anything else I'll be serving that needs to be cooked. I put out a bowl full of chips, and then toss another, unopened bag with the bowl so that people know what's in the bowl ( particularly when it's delightfully spicy like my favorite Jalapeno Cheddar popchips! ). With the "backup" bag behind the bowl, I know that I don't need to keep an eye on the bowl for refills all night - my friends are usually smart and helpful enough to open the bag on their own and toss the extra chips in the bowl. Bonus points for popchips not leaving our fingers greasy ( and being completely free of anything artificial, woot woot! )
Of course, it's just not a football party if there isn't something deliciously creamy to dip the chips into! I take a classic like queso and jazz it up with some new textures and added protein. Full of chicken, roasted poblanos, and corn, this dip could easily leave a small group satisfied without a full dinner.
This chicken corn queso is great for the kids and wimpy palates, with a creamy, mild flavor when served with plain chips, but I always put out a few different flavors, including some with zing, to spice it up for those who like it hot.
Chicken Queso Dip
- ½ lb sliced White American Cheese get this from the deli counter!
- ¼ cup milk
- 1 cup Shredded Cooked Chicken
- ½ cup Corn
- 2 Roasted Poblano Peppers skin removed, peppers diced
- 5 slices pickled jalapenos diced
- 1 teaspoon chili powder
- In a small sauce pan, melt the American Cheese with the milk, stirring frequently until the two combine into a smooth sauce.
- Add the chicken, corn, diced peppers, and chili powder and stir to combine.
- Simmer for approximately 3 minutes, or until all ingredients are heated through.
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