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Hard to believe that it’s already time for the big game this weekend. My wife sure will be happy that there’s no more football in the house! Nando, our Brazilian exchange student this year, took quite a liking to the Vikings and football in general, so she had double the headaches this year, especially a couple of weeks ago when the Vikings torpedoed out of the top spot and the playoffs.

Maybe some day the Vikings will be in it.  I know I won’t be able to cook anything for that one because I’ll be too nervous, but until then, Super Bowl parties it is!

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ROTEL DIP

1 Tbsp. olive oil

1 lb. ground beef

1 yellow onion, diced

1 (2-pound) block processed cheese (such as Velveeta), cubed

2 (10-ounce) cans diced tomatoes and green chiles (such as Rotel)

1/2 tsp. chipotle chile powder

Chopped fresh cilantro, for serving (optional)

In a large nonstick skillet, heat the oil over medium heat. Add the beef and onion and cook, breaking up the beef with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Once browned, drain off any excess fat.

Reduce the heat to low and add the processed cheese, tomatoes and green chiles, and chile powder. Cook, stirring constantly, until the cheese melts and the dip is smooth and combined, 2 to 3 minutes. Sprinkle with cilantro, if you like. Serve with tortilla chips. 

The dip should serve 10-12 people!

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There is a lot to this recipe, but I promise you, it will be a hit! Also, you can save quite a bit of ingredients and effort if you just buy a  jar of queso cheese and use that instead of homemade stuff. They are easily available, especially around Super Bowl time.

QUESO TOTCHOS

PICKLED RED ONIONS

1 large red onion, sliced thinly

1/2 cup cup apple cider vinegar

2 Tbsp. sugar

1 tsp. kosher salt

TOTCHOS

1 1/2 tsp. onion powder

1 tsp. garlic powder

1 tsp. ground black pepper

1 (28-ounce) bag frozen tater tots

QUESO

1 lb. fresh chorizo, casings removed

1 small yellow onion, diced small (about 1 cup)

12 oz. processed cheese (such as Velveeta), cut into large cubes

1 (10-ounce) can diced tomatoes and green chiles (such as Rotel)

1 (4-ounce) can chopped green chiles

FOR SERVING

1 jalapeño, thinly sliced

1 (2.25-ounce) can sliced black olives, drained

Fresh cilantro, coarsely chopped, for serving

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. 

For the pickled red onions: Place the red onions in a heat-proof, pint-size container with a lid. In a small saucepan, combine the vinegar, sugar, salt, and ½ cup water. Bring to a boil, stirring until the sugar and salt are dissolved. Carefully pour the hot liquid over the onions, pressing down with a spoon to submerge them completely. Let cool to room temperature, about 30 minutes. Cover and set aside until ready to serve. Any leftover pickled red onions will keep, refrigerated, for up to one week.

For the totchos: In a small bowl, combine the onion powder, garlic powder, and black pepper. Spread out the tater tots on the prepared baking sheet, sprinkle over the spice mixture, and toss to evenly coat. Spread the tater tots in an even layer and bake until crispy, 24 to 26 minutes.  

For the queso: Meanwhile, add the chorizo and yellow onion to a large, nonstick skillet set over medium-high heat. Cook, breaking up the chorizo into smaller pieces with a wooden spoon, until the chorizo is browned and the onion is translucent, 3 to 4 minutes.

Remove from the heat and carefully drain off any excess fat. Return to medium-high heat and add the processed cheese, tomatoes with green chiles, and the chopped green chiles. Stir to combine and reduce the heat to low. Cook, stirring occasionally, until the cheese is melted and the queso is hot, about 2 minutes. Keep warm until the tater tots are done.

To serve: Roughly divide the tater tots in half on the pan, spreading half in the middle of the pan and pushing the other half to the side. Spoon a good layer of queso over the tater tots in the middle of the pan. Top with some of the jalapeño slices, olives, pickled red onions, and cilantro, then layer on the rest of the tater tots. Spoon on another generous layer of queso and top with the remaining jalapeño and olives, and some cilantro and pickled red onions. Transfer any remaining queso to a bowl to serve on the side of the totchos for dipping.

These will serve 8-10 people!

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CHEESEBURGER SLIDERS

16 oz. package dinner rolls

1 Tbsp. vegetable oil

1/2 yellow onion, peeled and chopped

1 1/4 lb. ground sirloin (90/10)

1 1/2 Tbsp. Worcestershire sauce

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1/4 cup mayonnaise

2 Tbsp. ketchup

1 Tbsp. mustard

8 oz. shredded cheddar-jack cheese, divided

1/2 cup dill pickle slices

2 Tbsp. olive oil

1 Tbsp. everything bagel seasoning

Preheat the broiler. Remove the rolls from the packaging in one piece. Using a serrated knife, cut crosswise through all of the rolls at once to divide the top half from the bottom (keeping the sides of the rolls intact). Place both halves cut-side up on a sheet tray and broil for 2 minutes until lightly toasted. (If using slider rolls, separate the tops from the bottoms and place cut-side up on the sheet tray, sides touching; broil as instructed). Set aside.

In a large skillet, heat the vegetable oil over medium heat. Add the onion and cook until just slightly softened, 3 minutes. Add the ground sirloin and cook, breaking up into small pieces with a wooden spoon. Increase the heat to medium-high. Add the Worcestershire sauce, salt, and pepper, and stir well to combine. Cook until the beef is no longer pink and the liquid from the pan has almost fully evaporated, about 8 minutes. Remove from the heat.  

Preheat the oven to 375°F. In a small bowl, combine the mayonnaise, ketchup, and mustard.

Spread the cut sides of the rolls with the mayonnaise mixture, then sprinkle with half of the cheese in an even layer. Layer the meat mixture over the cheese, then top with the remaining cheese and the pickles. Cover with the top half of the rolls.

Brush the tops of the rolls all over with the olive oil and sprinkle with the everything bagel seasoning. Bake until the cheese is melty and the tops of the rolls are golden and toasted, 10 to 12 minutes. Pull sliders apart and serve warm.  These will serve 4-6 people.

SPINACH

ARTICHOKE CUPS

10 oz. frozen chopped spinach, thawed

4 oz. cream cheese, at room temperature

1/2 cup grated monterey jack cheese

1/2 cup grated parmesan cheese

1/4 cup mayonnaise

1 tsp. grated lemon zest, plus 1 tablespoon lemon juice

1/2 tsp. hot sauce

2 garlic cloves, chopped

14 oz. artichoke quarters in brine, drained and chopped

Cooking spray

24 square wonton wrappers

Squeeze the spinach very dry in a kitchen towel, then finely chop. Combine the spinach in a large bowl with the cream cheese, monterey jack, parmesan, mayonnaise, lemon zest and juice, hot sauce, garlic, and artichoke. Mash with a spoon to combine. 

Preheat the oven to 350º. Lightly spray a 24-cup mini muffin tin with cooking spray. Line each cup with a wonton wrapper, pressing to make the bottoms flat; spray again. Bake until firm but not browned, about 5 minutes. 

Divide the spinach filling  into the wonton cups. Return to the oven and bake until the edges of the wrappers and the filling are golden brown, about 14 minutes. Let cool 5 minutes before serving. This makes 6-8 servings

TFD: "The most valuable player is the one who makes the most players valuable." – Peyton Manning.

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