Football playoff games stir up a big appetite, and lots of excitement this time of year. The Super Bowl has practically become a national holiday. In recent years there is evidence that lots of football fans even take off work the Monday after the big game. And many employers see an increase in “sick” day call-ins that particular day.
Every year, as we go into January with plans to work off the holiday cheer we enjoyed from Thanksgiving to New Year’s, we tend to make resolutions regarding diet and exercise, or just generally to take better care of ourselves. Then before we know it, Super Bowl Sunday rolls around and caution is thrown to the wind—at least for me. I plan out those particular snacks for quite some time, and regard it as an important task.
This year will be no different. There is sure to be a new batch of commercials, and a stunning halftime performance. All this, while eating like a champion and enjoying all the things you dream about enjoyin on Super Bowl Sunday.
You can still dine like a winner with these trendy, healthy-ish, folded quesadillas—all while maintaining the integrity of the food one desires for a proper Super Bowl party. And there’s something for everyone, as the contents are endless. When my son was little, he would eat anything as long as it was in a tortilla.
Whether you like them on the light side, or a little indulgent, try your hand at these handy, handheld snacks for the big game, and you’ll live up to the standard of good football-watching food during the 2022 league championship. Enjoy food made fresh!
Folded Fajita Quesadillas
4 large flour tortillas
½ pound cooked fajita meat (see note below)
1 cup grated cheddar cheese
1 avocado, peeled, pitted, and sliced
1 cup sautéed onions and bell peppers (fajita-style), or a few pickled jalapeno slices
Make sure the tortillas are pliable enough to fold. If they seem a little dry, place between damp paper towels and microwave for about 10 seconds per tortilla, one at a time.
Place tortilla on a cutting board and cut one slit from the edge to the center, with the cut in the middle of lower half, (the half closest to you). Begin to place the portions onto the tortilla, placing fajita meat in the bottom-left quadrant of the tortilla. Next, place grated cheese in the top-left quadrant. Add avocado slices to the top-right quadrant, and onions and peppers, or jalapenos, in the lower-right quadrant.
Fold fajita meat up over the cheese, then fold those two quadrants over the avocado, and lastly, fold the 3 quadrant down over the last one.
Warm a skillet over medium heat, (a tad of butter or oil may be used in the skillet to toast the quesadilla, but I prefer it without). Toast both sides of the quesadilla and serve warm with salsa or sour cream, if desired. Repeat 3 times with remaining ingredients. Makes 4.
Tip: All can be assembled and waiting in the fridge so you can toast them and serve warm at any time.
Note: For a quick marinade for fajitas that’s packed with flavor, rub skirt steak (silver skin removed) with a little olive oil, lime juice, fresh garlic, oregano, salt, and pepper. Let rest for at least 1 hour before cooking. Throw it on the grill and cook to desired doneness, then slice on the diagonal, against the grain, into thin strips.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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