Rae Udy

RECIPES: Tortilla Towers, Tex-Mex Mini Pizzas, Nacho Bread Snacks, Spicy Popcorn

By Rae Udy

Super Bowl food is almost as important as the game itself. This year follow a Tex-Mex theme with these tasty and nutritious finger foods.
Tortilla Towers looks impressive to football fans with eight layers of low-fat goodness. Tex-Mex Mini Pizzas are a snap to make with English muffins and you can top them with all your favorites.
Nacho Bread Snacks are very easy to make but your guests will think you spent hours making homemade bread for them. Spicy Popcorn adds crisp and crunch to the menu.
Add a tray of crunch veggies, fresh fruit and dips for a super Super Bowl party.

   

Tortilla Towers

2 teaspoons chili powder
1 cup low-fat sour cream or soy sour cream
1 15-ounce can vegetarian refried beans
1 15-ounce can black beans, drained and rinsed
1 medium tomato, chopped
1/4 (one-quarter) cup sliced black olives, drained
1 cup shredded low-fat cheddar cheese or soy cheese
1 large avocado, peeled, seeded and chopped
1/4 (one-quarter) cup green onion, thinly sliced with tops
6 six-inch whole wheat flour tortillas
Salsa

In small bowl, mix chili powder with sour cream and set aside. Place one tortilla on plate and top with one-quarter of the refried beans, black beans, tomatoes, olives, cheese, avocado, sour cream and green onion. Arrange toppings towards the outside edge of tortilla so the tower looks flat. Repeat layers starting with another tortilla and ending with a tortilla. On another plate, prepare a second tower. Wrap both with plastic wrap and refrigerate until ready to serve. When ready to serve, slice into wedges. Top wedges with spoonful of salsa. Yields 12 servings.

   

Tex-Mex Mini Pizzas

6 whole wheat English muffins, split and toasted
1 14-ounce meatless pizza sauce
1/2 (one-half) cup chopped onion
1 tablespoon finely chopped jalapeno pepper
1/4 (one-quarter) cup green olive slices
12 tortilla chips, crumbled
2 cups shredded low-fat Monterey Jack cheese or soy or rice cheese
1 tablespoon chili powder

Preheat oven to 425 degrees. Spoon two tablespoons pizza sauce on each toasted muffin half. Evenly top with onion, jalapeno pepper, olives, tortilla chips and cheese. Sprinkle with chili powder. Bake at 350 degrees for 10 minutes or until cheese melts. Serves 12

   

Nacho Bread Snacks

1 cup warm water
1 package dry yeast
3/4 (three-quarter) cup cornmeal
1/4 (one-quarter) cup vegetable oil
1/2 (one-half) teaspoon salt
1/2 (one-half) teaspoon garlic powder
2 1/2 two and one-half) cups all-purpose whole wheat pastry flour
3 cups grated low-fat American cheese or soy cheese alternative
1 4-ounce jar sliced pimientos, drained
1/2 (one-half) cup chopped mild or hot green chilies, drained
2 tablespoons sliced green onion

Place warm water in large warm bowl. Add yeast and stir until dissolved. Stir in cornmeal, oil, salt, garlic powder and one cup flour. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about five minutes. Cover and let rest on floured surface 20 minutes. Roll and stretch dough to 11×16-inch rectangle. Place on greased 10×15-inch cookie sheet. Evenly sprinkle cheese, pimientos, chilies and green onion over dough. Bake in preheated 375 oven for 30 minutes or until golden brown and cheese is melted. Serve warm, cut into 12 squares.

   

Spicy Popcorn

2 1/2 (two and one-half) quarts air-popped popcorn
1/4 (one-quarter) cup butter or vegan butter, melted
1 teaspoon paprika
1/2 (one-half) teaspoon onion powder
1/2 (one-half) teaspoon garlic powder
1/4 (one-quarter) teaspoon cayenne pepper
1 teaspoon lemon pepper

Pour butter over warm popcorn. Combine seasonings and sprinkle over popcorn. Toss to mix. Keep warm in a 300 degree oven for crispy popcorn. Yields 12 servings.