Our Super Bowl Recipes

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Last night my husband and I had some yummy Super Bowl food. Our kids go to bed at 7pm so it’s hard for us to do anything at night.

Here’s what we had:

Burritos (Very close to Chipotle’s burritos!) Here’s where I found this great recipe! Thanks Spring Bargains!

• 1 London Broil roast (1.5-2 lbs)
• 1 onion, chopped
• 4 garlic cloves
• 2 T whole peppercorns
• 2 T apple cider vinegar
• 2 (8 oz) cans tomato sauce
• 1 chipotle pepper in adobo sauce – note: one pepper, not a whole can!
• 2 tsp chili powder, more or less to taste
• 2 packages (8 ct)  burrito-size tortillas

Cilantro-Lime rice, see recipe below
Anything else you like on burritos!

Cilantro-Lime Rice:

• 1 cup white rice (I used brown rice)
• 2-3 T minced cilantro (try cutting it with a scissor)
• 1-2 lime juice (I used bottled juice and it was fine)
• salt to taste

1. Place London Broil in slow cooker. Add chopped onions, garlic cloves, peppercorns, apple cider vinegar, and 2 cans of tomato sauce. Add enough water to cover the london broil. Cook on high for about 6 hours.

2. Remove meat from slow cooker and shred. (Use 2 forks to pull apart the meat) Remove the onions and peppercorns from slow cooker. I used a colander. Save the juices –  I almost threw them away. Cut up the chipotle pepper. Mix with chili powder until the chipotle pepper is really smashed. Add the meat back to the slow cooker. Pour the tomato liquid with the chipotle and chili pepper added to it. Cook on low for another hour. (I have also skipped this step and just ate the dinner.)

3. About 10 minutes before serving, cook the rice according to the package directions. When it’s done mix it with the cilantro, lime juice, and salt . ( I use the 5 minute rice.)

4. Now you can create your burrito! We used sour cream, cheddar cheese, rice, and beef. (Make sure you let the juices run out of the meat before you add it to your burrito tortillas so your tortilla does not fall apart.) You can really pile on the fillings! Burrito sized tortillas hold a lot of stuff! Fold the sides of your burrito over the mixture than roll the longer sides over the top. Cut in half and enjoy!

My husband really loves jalapeno poppers. They are a pain to make, so I found this recipe for a dip.

Jalapeno Popper Dip (I cut the recipe in half.)

• 2 8-oz. packages cream cheese, softened
• 1 c. mayonnaise (Maybe a little less if you are not a huge fan of mayo.)
• 1 c. Parmesan cheese
• 2 cloves garlic, pressed or finely minced
• 1 4-oz. can fire roasted green chilies
• 1/2-1 4-oz. can diced jalapeno peppers, drained (I would chop them smaller because I dont like chunks.)

1-2 sourdough baguettes, sliced, and/or crackers

Preheat oven to 350.Mix cream cheese, mayo, Parmesan, and garlic and stir until smooth. Add jalapenos and green chilies. Spread dip into a 9″ pie plate or a small baking dish. Bake for 20-25 minutes or until dip is bubbly and golden brown

Use bread or chips and enjoy!

Tip – Chipotles have a lot in the can. I put a chipotle pepper in a Ziploc bag and froze them. I also did that with the left over chilies and jalapenos because I halved the recipe.