Game Day Foiled Fiesta Dip Rsc Recipes

GAME DAY FOILED FIESTA DIP #RSC

Steps:

• Using your favorite knife, chop the bell pepper and cherry tomatoes into small pieces.
• Place in a medium bowl.
• Cut lemon and squeeze juice onto tomatoe/pepper mix.
• Add one can black beans, can of green chiles, cumin, salt and pepper (to taste).
• Stir together.
• Cover and refrigerate or let sit for at least one hour.
• Using football (or round for other balls) shaped cookie cutter, measure out and cut enough foil to insert in and wrap slightly over cookie cutter.
• Remove cookie cutter and trim or fold under corners. You should now have a football shaped bowl for serving your dip inches.
• You may also form by hand.
• Fill bowls with fiesta dip and serve with your favorite chips.
• Extra point! Pipe sour cream over the top with an arc and three "stripes" across it to represent the seam of the football. Thin slices of red bell pepper will work also.

STUFFED FIESTA PORK TENDERLOIN #RSC

Steps:

• Place tenderloin in a large storage bag with Ranch dip mix and lemon juice. Marinate for at least 30 minutes or as long as overnight.
• Preheat oven to 400 degrees.
• Heat a small skillet to medium-high heat. Add olive oil. Sauté onion, garlic, beans, tomatoes, corn, spinach, chili powder, pepper and paprika for 5 minutes or until onions are softened.
• Slice open the tenderloin enough to allow for stuffing. Add sautéed fiesta infused vegetables to the inside of the tenderloin. Tie 3-5 sections with butcher's cooking twine/string leaving the opening slightly exposed. Place stuffed tenderloin in an un-greased casserole dish.
• Spread mayonnaise on the sides and top of the stuffed pork. Press Parmesan cheese on the sides and top of the stuffed pork. Lastly press breadcrumbs on the sides and top of the stuffed pork. Roll side to side if necessary.
• Bake stuffed pork for 20 minutes or until the thickest part reads 140 degrees. Let rest for five minutes, slice and serve.

GAME DAY FIESTA DIP

Steps:

• To assemble football field: Spread guacamole evenly onto rectangular serving platter. Spoon sour cream into decorating bag fitted with writing tip. Pipe goal lines, numbers and borders onto guacamole.
• Cut 6 (1 3/4x1/2-inch) strips from bell pepper. Place 2 strips on each side of field for goal posts. Pipe small amount of sour cream on each bottom corner of remaining 2 bell pepper strips; place on tops of goal posts. Cut carrot in half for safety cones; place on one side of each goal post. Place 1 pretzel nugget on each end of the field. Arrange broccoli florets and tomatoes along side lines for people. Serve with additional vegetables and pretzel nuggets.