7 Great Tailgate Appetizer Recipes

In a small mixing bowl, combine the refried beans with the lime juice and water. In a separate small mixing bowl, combine the Crema Mexicana Agria and the taco seasoning.

Set 8 small 9-ounce clear plastic cups out in a row. Using a 1-tablespoon cookie scoop, layer 2 tablespoons of each of the following in this order: refried beans mixture, guacamole, Crema Mexicana Agria mixture, and pic de gallo. Smooth each layer out in between with a spoon. Sprinkle crumbled Cacique® Ranchero® Queso Fresco over the top and garnish with fresh chopped cilantro, as desired. Serve with tortilla chips.

Let’s start by making the southwestern sauce. Mix the mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne pepper, onion powder, and garlic powder together in a bowl until well combined. Place the sauce into a squeeze bottle and keep it chilled.

To make the pico de gallo, in a large bowl, mix together the onion, jalapeño, lime juice, sea salt, tomatoes, and cilantro. Keep it chilled as well.

Let’s get to those sweet corn tamale cakes by pulsing 1 cup of the frozen corn in a food processor until it’s coarsely pureed. Place the puree into a large mixing bowl with the sugar, salt, and butter. Mix until well combined. Add the flour and masa. Mix until no flour is visible. Mix in the remaining 2 cups of whole frozen corn kernels.

Use ½-cup measuring cup to portion out the corn cake mixture. Use your hands to form into 3-inch-wide patties. If the patties do not want to stay together, add a tablespoon or two of water to the mix until they do. Place the patties on a baking sheet with parchment paper.

Turn your griddle to medium-low heat and spread the olive oil out across your cooking surface. Once the griddle is up to temperature, lay each cake on the griddle. Shallow-fry the patties until they are golden brown on the bottom, 5–8 minutes. Flip and cook for another 5–8 minutes, until golden brown as well. Remove the cakes from the heat.

Place the tomatillo salsa in a microwave safe bowl and microwave for 1–2 minutes, until warmed.

On two serving plates, lay a tamale corn husk down flat. Spoon about ½ cup of the warmed tomatillo salsa and three corn cakes to each plate. Top each corn cake with a dollop of sour cream, Pico de gallo, diced avocado, and chopped cilantro to taste. Drizzle some of the southwestern sauce over each corn cake and serve hot.

MIX cheeses, ancho and chipotle chili peppers, cilantro, rosemary, garlic powder and bacon in medium bowl.

ROLL pastry into a 13- x 16-inch rectangle on lightly floured surface. Brush lightly with egg. Sprinkle bottom half of dough with half the cheese mixture. Fold top half over bottom half. Roll pastry into a 13- x 16-inch rectangle again. Brush with egg. Sprinkle with remaining cheese mixture, pressing lightly with rolling pin to adhere cheese. Cut pastry in half crosswise, and then cut into 36 (3/4-inch wide) strips.

PLACE strips on large baking sheets, a few inches apart. Twist the ends of strips to create a spiral. Refrigerate 30 minutes. 

PREHEAT oven to 400°F. Bake 10 to 12 minutes or until golden brown and puff ed. Cool on baking sheets 5 minutes. Serve warm or cooled.

Mix marinade mix, vinegar, oil, ketchup and red pepper in large bowl. Add wings; toss to coat evenly. Cover and refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

Grill over medium heat 15 to 18 minutes or until cooked through, turning frequently. Or, bake in preheated 400°F oven for 30 to 35 minutes. Serve with ranch or blue cheese dressing, if desired.

Cut the eggs lengthwise in half. Remove the yolks to a medium bowl. Set 24 of the white halves on a plate. Finely chop the remaining four white halves and set aside.

Mash the yolks with a fork. Add the mayonnaise, sour cream, mustard, lemon juice and pepper. Mix well until smooth. Add the chopped egg whites, bacon, cheese and chives. Mix well.

Spoon the yolk mixture evenly among each egg-white half. Refrigerate, covered, to blend flavors. Sprinkle with paprika just before serving, if desired.

Strain the corn to remove as much water as possible. Pat with paper towels to prevent the dip from getting runny. Set aside.

In a large bowl, combine mayonnaise & guacamole seasoning, mix well.

Add Salsa Verde to bowl and mix thoroughly.

Gently stir in the corn, making sure it is evenly distributed.

Chill for 15 minutes for the best taste or serve immediately if you prefer.

Preheat a grill or grill pan.

Put the ground beef in a bowl and season with a generous pinch of salt and pepper. Mix together with your hands to combine. Take a small amount (about 2 tablespoons worth) of the ground beef and roll it in the palm of your hand like you are making meatballs. Flatten the top slightly and put the mini burger patties on a side plate. Drizzle the burgers with oil and season the tops with salt and pepper. Turn the burgers over and season the other side.

Place the burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs. Put about 1/2 ounce of aged cheddar cheese on top of the burgers, allowing it to melt. While that’s cooking, put the brioche circles on the grill. Let them toast slightly on both sides, about 2 minutes total time.

To put the burgers together: Put the toasted brioche circles on a platter. Top each with a small spoonful of Remoulade. Put the burger on top (cheese side up), followed by an arugula leaf, a slice of tomato and a slice of cornichon.

For the Remoulade Sauce: In a saucepan, combine the heavy cream, garlic, rosemary and paprika. Reduce by half. Allow to cool to room temperature. In a sauté pan, heat the peanut oil. Sweat onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature. Combine with cream mixture.

Preheat oven to 225°F. Spray a 10- x 15-inch baking sheet with non-stick spray. Mix popcorn and almonds in a large bowl.

Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high, and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda.

Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.

Bake for 1 hour in preheated oven. Cool completely. Break into pieces, and store in airtight container.