Super Bowl Snacks

Herb-infused Popcorn

and

Shrimp and Smoked Gouda Quesadillas

Kick off your Super Bowl party with simple snacks you can tackle before your special team arrives. Then, no matter what the numbers on the board say, you’re sure to score big with crowd-pleasers like Herb-infused Popcorn and Shrimp and Smoked Gouda Quesadillas. You’ll smile when you hear your fans cheer, “…and it’s GOOD!”

Herb-infused Popcorn

(makes 2 quarts popcorn, popped)

Ingredients:

         2 sprigs fresh thyme

            2 sprigs fresh rosemary

            4 sprigs fresh oregano

            ½ cup Extra Virgin olive oil

            ½ cup popcorn kernels

            1 teaspoon salt

            ½ cup freshly grated Parmesan cheese

            Directions:

1.       Remove woody stems from herbs and chop herbs until finely minced.

2.         Combine oil and herbs in a small jar with lid, cover and let sit overnight.

3.         Add herb-infused oil and popcorn to a 2-quart heavy pot and heat over high heat.

4.         Use pot holders and shake the pan until the first kernel pops.

5.         Then, cover the pot with a lid and continue shaking until all kernels have popped. Check periodically to make sure it is not burning. Popcorn will pop fast.      

6.         Pour hot popcorn into paper grocery sack and add salt and Parmesan   cheese. Fold bag over to seal and shake to distribute cheese and salt.

Shrimp and Smoked Gouda Quesadillas

(makes 24 quesadilla wedges)

Ingredients:

                  2 pounds medium cooked shrimp, tails removed

                        2 teaspoons chili powder

                        1 teaspoon salt

                        ¼ cup vegetable oil

                        16 ounces smoked Gouda cheese, grated

                        1 package Cheddar Jalapeno tortillas (6 tortillas)

                        ½ cup sour cream

                        additional chili powder for garnish

                        1 bunch fresh cilantro, snipped

            Directions:

         1.         Rinse and pat shrimp dry with paper towels.

            2.         In a medium bowl, combine shrimp, chili powder and salt.

            3.         Heat an electric griddle to 350 degrees.

            4.         Brush surface of heated griddle with vegetable oil.

            5.         Set two tortillas down next to each other on heated griddle and top with1/3 each of the shrimp mixture, spreading to cover tortilla.

            6.         Sprinkle 1/3 of the cheese over shrimp.

            7.         Set a second tortilla on top of each quesadilla and press to adhere.

            8.         Grill briefly until cheese begins to melt and bottom tortilla is nicely browned.

            9.         Carefully flip each quesadilla with a wide rubber pancake flipper and continue grilling until second side is browned.

            10.       Repeat to make third quesadilla, using remaining ingredients.

            11.       Using a pizza cutter, slice each quesadilla into eight wedges.

            11.       Serve with dollops of sour cream sprinkled with chili powder and freshly snipped cilantro, for garnish.

                                                                                                Enjoy!