Sure, chips and salsa are all well and good, but wouldn't it be nice to spruce up your Sunday afternoon beer-and-football routine with something a little more upscale? To commemorate its new line of tortilla chips, Popchips has teamed up with The Food Network's chef Aarón Sanchez to create the classiest — and yummiest — snack recipes this side of the freezer aisle.Luckily for you (and your taste buds!), we got our hands on these exclusive recipes. From crab dip to ceviche, these munchies will impress all your friends on game day. Read on to learn the steps, and get to cookin'.
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Grilled Chicken Cemitas With Garlic Chipotle Love Sauce
For the Chipotle Love Sauce:
1 cup of canola oil
12 garlic cloves
3 tbsp chopped canned chipotle chiles in adobo sauce
1/4 cup finely chopped cilantro
Zest of one lime
2 tsp kosher salt
For the Cemitas:
2 large boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tsp cumin
1 ripe Haas avocado
Juice of 1 lime
4 cemita rolls or hamburger rolls with sesame seeds
Olive oil
1 cup refried beans, warmed (from 1 15-ounce can)
8 oz Oaxaca or mozzarella cheese, grated
Sliced ripe tomato
Thinly sliced lettuce
Fresh cilantro leaves
Instructions:
1. Make the Chipotle Love: In a dry, medium-heavy, nonreactive sauce pot, place oil and garlic cloves and cover with foil and place in 300 degree oven for 45 minutes 'til garlic has browned and become soft. Remove from oven and allow to cool. Then place remaining ingredients and cooled garlic oil mix in a food processor and puree till a smooth paste.
2. Prepare a medium-hot charcoal fire or preheat a gas grill with the lid down for 10 minutes on high.
3. Split each chicken breast in half horizontally and lay each piece between two pieces of plastic wrap. Pound each breast half until it’s one-quarter inch thick (if you don’t have a meat pounder, use the bottom of a small saucepan). Sprinkle each piece with salt, pepper, and cumin on each side.
4. Mash the avocado with the lime juice and season with salt, and warm the refried beans on the stove top or in the microwave.
5. Grill the chicken breasts for four to five minutes, turning once. Set aside and keep warm. Split the buns and brush lightly with olive oil. Grill, cut sides down, until just golden brown, about a minute.
6. To assemble each sandwich, spread the bottom half of each toasted roll with a quarter of the mashed avocado. Top with a chicken breast, then spoon on a quarter of the refried beans. Divide the cheese among the sandwiches, and top with tomato, lettuce, and a sprinkle of cilantro. Drizzle on a generous amount of Chipotle Love and top with the remaining bun half. Cut each sandwich in half before serving.
Photo: Courtesy of Alison Brod
Grilled Chicken Cemitas With Garlic Chipotle Love Sauce
For the Chipotle Love Sauce:
1 cup of canola oil
12 garlic cloves
3 tbsp chopped canned chipotle chiles in adobo sauce
1/4 cup finely chopped cilantro
Zest of one lime
2 tsp kosher salt
For the Cemitas:
2 large boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tsp cumin
1 ripe Haas avocado
Juice of 1 lime
4 cemita rolls or hamburger rolls with sesame seeds
Olive oil
1 cup refried beans, warmed (from 1 15-ounce can)
8 oz Oaxaca or mozzarella cheese, grated
Sliced ripe tomato
Thinly sliced lettuce
Fresh cilantro leaves
Instructions:
1. Make the Chipotle Love: In a dry, medium-heavy, nonreactive sauce pot, place oil and garlic cloves and cover with foil and place in 300 degree oven for 45 minutes 'til garlic has browned and become soft. Remove from oven and allow to cool. Then place remaining ingredients and cooled garlic oil mix in a food processor and puree till a smooth paste.
2. Prepare a medium-hot charcoal fire or preheat a gas grill with the lid down for 10 minutes on high.
3. Split each chicken breast in half horizontally and lay each piece between two pieces of plastic wrap. Pound each breast half until it’s one-quarter inch thick (if you don’t have a meat pounder, use the bottom of a small saucepan). Sprinkle each piece with salt, pepper, and cumin on each side.
4. Mash the avocado with the lime juice and season with salt, and warm the refried beans on the stove top or in the microwave.
5. Grill the chicken breasts for four to five minutes, turning once. Set aside and keep warm. Split the buns and brush lightly with olive oil. Grill, cut sides down, until just golden brown, about a minute.
6. To assemble each sandwich, spread the bottom half of each toasted roll with a quarter of the mashed avocado. Top with a chicken breast, then spoon on a quarter of the refried beans. Divide the cheese among the sandwiches, and top with tomato, lettuce, and a sprinkle of cilantro. Drizzle on a generous amount of Chipotle Love and top with the remaining bun half. Cut each sandwich in half before serving.
Photo: Courtesy of Alison Brod