I think game-day parties are some of our favorites to host. Friends bring over cards and board games, and we get to make a bunch of hearty, winter-fuel and munchy foods.
Did some of you have to re-read that last sentence?
Even thought we’re in Wisconsin and do appreciate a good game, when we get together, it’s rare that the game takes center stage.
Sure, we’ll have it on in the background, and someone’s always got an eye on the game to give a shout if something exciting happens, so we can all focus in on the instant replay.
Even when the Packers were in the Super Bowl a few years back, the guys decided they were tired of sitting around come half time and headed out to play their own game. It didn’t seem to bother them in the slightest that they missed the first part of the second half.
Before coming the Wisconsin, I had only watched a handful of football games. But, apparently in Wisconsin football is kind of a big deal. My roommate in college wouldn’t miss a Packers game (despite her Chicago heritage), and I’m proud to say I’ve gone from not understanding a thing about the game, to being able to cheer at the right times, and even feeling a little tension if things get close.
But, the food is still the best part.
So, onto the food!
It’s no secret that we love spice. And, jalapeno poppers have been a guilty pleasure of mine for as long as I remember. (Mom would always make a special exception to buy a box for those occasional games we would watch as kids.)
We’ve tried making our own poppers, but have yet to find a baked version that really knocks our socks off.
However, these taquitos might replace our search.
Everything is there: the crunch from the whole wheat tortilla, the creaminess in the filling, and the heat that you can dial up as much as you want.
You could even cut the tortillas into 2 inch strips to make mini taquito bites, making them even more pop-able.
But, I’ll probably stick with the whole ones.
- 4 oz ⅓ fat cream cheese, room temperature
- 2 Tbsp plain, low-fat yogurt
- 2 oz shredded, sharp cheddar cheese
- 1 Tsp scallions, diced
- ¼ tsp garlic powder
- 12 6” whole wheat tortillas
- 2 large jalapenos, sliced*
- Preheat oven to 450⁰F.
- In a medium bowl, mix together cream cheese, yogurt, cheddar cheese, scallions, and garlic powder.
- Spread 1 Tbsp of filling in a line, slightly off-center of each tortilla. Top with jalapeno slices. Roll tortilla tightly around filling.
- Place, seam side down on a greased, foil-lined baking sheet. Lightly spray the tops of the rolled taquitos with cooking spray.
- Bake 15 minutes, until golden and crisp.
- Let stand 5 minutes before serving. (These babies are hot in more ways than one when they come out!) Serve with sour cream or salsa.
And of course, the #SundaySupper crew is bringing you their favorites for today’s game. You’ve still got time to whip up a new family favorite!
Thanks to Heather of Hezzi-D’s Books and Cooks for hosting us this week!
Game Day Appetizers:
- Honey Mustard Pretzel Crunch from Shockingly Delicious
- Salt and Vinegar Wings from Casa de Crews
- Saucy Wings and Thighs from Hot Momma’s Kitchen Chaos
- Macaroni and Cheese Spring Rolls from Jane’s Adventures in Dinner
- Steak Rolls from Cravings of a Lunatic
- Alpine Sliders from Manu’s Menu
- Hellfire Wings from Yours and Mine Are Ours
- Easy Nacho Bar from Momma’s Meals
- Jalapeno Popper Taquitos from Curious Cuisiniere
- Skinny Game Day Guacamole Potato Skins from Daily Dish Recipes
- Buffalo Chicken Lasagna Cups from Alida’s Kitchen
- Spinach-Stuffed Jalapeno Poppers from La Cocina de Leslie
- BBQ Veggie Mini Burgers from Happy Baking Days
- Spicy Roasted Corn Shrimp Dip from Food Lust People Love
- Honey-Sriracha Pigs in a Blanket from Hip Foodie Mom
- Beer Cheese Fondue from Melanie Makes
- Cheesy Artichoke and Garlic Bread from La Bella Vita Cucina
- Whole Wheat Pepperoni Pizza Bites from Meal Planning Magic
- Personal Chili Pots from MealDiva
- Italian Spring Rolls from Noshing with The Nolands
- Mexican Meatballs with Queso Blanco from Cooking on the Ranch
- Parmigiano Crisps from The Not So Cheesy Kitchen
- Buffalo Chicken Potstickers from Peanut Butter and Peppers
- Mediterranean Nachos from The Little Ferraro Kitchen
- Chinese Barbecue Wings from girlichef
- Mini Veggie Quesadillas from Cindy’s Recipes and Writings
- Roasted Tomato Hummus from The Wimpy Vegetarian
- Cashew Baba Ghanoush : Roasted Eggplant Dip from Sue’s Nutrition Buzz
- Buffalo Chicken Wing Dip Potato Skins from Family Foodie
- Lemon Bay Pan Roasted Shrimp from A Kitchen Hoor’s Adventure
- Honey Sesame Seed Crackers from Kudos Kitchen By Renee
Game Day Entrees:
- Super Sloppy Joes from The Foodie Army Wife
- Buffalo Chicken Chili from Hezzi-D’s Books and Cooks
- Mini Meatball and Mozzarella Sandwiches from Cookin’ Mimi
- Super Bowl Bento from Ninja Baking
- Vegetarian “Chorizo” and Black Bean Chili from Foxes Love Lemons
- Twice Baked Chili Cheese Potatoes from Neighborfood
- Barbecue Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
- Easy Vegetarian Chili from Delaware Girl Eats
- Game Day Chili from Bobbi’s Kozy Kitchen
- Dr. Pepper Turkey Chili from The Texan New Yorker
Game Day Desserts:
- Heavenly Hash Cookies from The Foodie Patootie
- Cookie Dough Billionaire Bars from That Skinny Chick Can Bake
- Chocolate Streusel Bars from Magnolia Days
- Coffee Chocolate Swirl Cheesecake Squares from Desserts Required
- Microwave Caramel Popcorn from Pies and Plots
- Mini Coconut Cups from Basic N Delicious
- Triple Chocolate S’mores Brownies from Take A Bite Out of Boca
- Cracker Jack Candy from What Smells So Good?
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