Football Party Fare

Football Party Fare

Super Bowl Day may not be a national holiday, but many families celebrate it as one. Coming up with a menu that’s tasty, easy to prepare and nutritious is not as difficult as you may think. Forego the fattening potato chips and chicken wings this year, and try these hearty, wholesome recipes with a Southwestern flair.

Larita Lang, of Lincoln, Neb., sent us her recipe for Cheesy Black Bean and Artichoke Dip. "I am always searching for ways to reduce fat and calories," she says. "By using low-fat cheese and baked tortilla chips, this appetizer is just right." This high-fiber, lower-fat dip can be assembled ahead of game time and baked before the opening kickoff.

Rosemary Reno, of Powell, Wyo., has been making her Chiles Rellenos Bake for more than 30 years. "It is simple but always gets many compliments," she says.

Both dishes can be baked simultaneously in a 350-degree oven and are great served with tortilla chips and garnished with salsa and sour cream or plain yogurt.

As always, American Profile looks forward to receiving—and publishing—your favorite recipes each week, and sharing them with our millions of readers across the nation.

Cheesy Black Bean and Artichoke Dip - Larita Lang, Lincoln, Neb.

• 2 15-ounce cans black beans, drained
• 1 10-ounce package frozen spinach, thawed, drained and chopped
• 1/2 cup medium-hot salsa
• 1 4-ounce can chopped green chilies, undrained
• 1 teaspoon minced garlic
• 2 cups shredded low-fat Cheddar cheese
• 1 14-ounce can artichoke hearts, chopped
• 1/2 cup shredded pepper Jack cheese

Preheat oven to 350 degrees. Combine beans, spinach, salsa, chilies, garlic, Cheddar cheese and artichoke hearts in a 1-quart casserole dish. Sprinkle pepper Jack cheese on top. Bake for 30 minutes or until the cheese is bubbly and golden. Serves 6 to 8.

Chiles Rellenos Bake - Rosemary Reno, Powell, Wyo.

• 4 4-ounce cans whole chilies
• 1/2 pound ground pork
• 1/2 pound ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 3 cups grated Cheddar cheese
• 4 eggs, beaten
• 1/4 cup all-purpose flour
• 1 and 1/2 cups milk
• 1 teaspoon salt
• 1/4 teaspoon Tabasco or other hot sauce
• 1 cup grated Monterey Jack cheese

Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch deep casserole dish. Remove seeds from chilies. Lay chilies from two cans flat on the bottom of dish. In a skillet, cook pork, beef, onion and garlic until meat is well browned. Drain grease. Spoon meat mixture over chilies in casserole dish. Add Cheddar cheese in an even layer. Place remaining chilies evenly over cheese. Whisk together eggs, flour, milk, salt and Tabasco. Pour mixture over the second layer of chilies. Sprinkle Monterey Jack cheese on top. Cover and bake for 25 minutes. Remove cover, and continue baking for an additional 15 minutes or until lightly browned. Serves 8.

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