Latin-Inspired Gameday Appetizers

Latin-Inspired Gameday Appetizers

If you’re hosting a gameday party, try one of these delicious Latin-inspired appetizers.


By: Lucy Lopez

As a girl who isn’t familiar with all the technical parts of football, I can confidently say that the food is my favorite part of sports season. And gameday gatherings are the perfect opportunity to mesh Latin food with all-American snacks. These 3 bite size appetizers, plus a tasty dessert, are a surefire way to get a roar of applause from your audience… I mean, guests.

1. Fried Tostones Nachos
It’s safe to say that almost everyone loves nachos. Their creamy cheesy goodness is taken to the next level using tostones (fried plantain chips) instead of plain old tortilla chips. Tostones are naturally gluten-free, so this is great option if you have guests with that dietary restriction.

Ingredients
5 tablespoons oil (for frying)
3 cups cold water
1 green plantain
Salt and garlic powder to taste

Toppings
2 tablespoons guacamole
2 tablespoons salsa
1 dollop sour cream
Desired amount of queso blanco

Directions

1. Peel the plantain and cut into large chunks. To get a chip-like effect, try cutting them thinner, about 1/2” slices

2. Heat oil in a large skillet and carefully place plantains directly into the hot oil. Fry on both sides, about 3 minutes per side

3. Remove plantains from the pan and flatten by placing a plate over them and gently pressing down

4. Dip flattened plantains into cold water, pad them dry with a paper towel, then place back into hot oil, frying about 1 more minute on each side. Season with salt and garlic powder

5. Lay out your toston nachos on a serving platter. Drizzle desired amount of queso blanco over top of your bed of nachos. Top with guacamole, salsa and a dollop of sour cream. Feel free to put your own twist on the nacho toppings! You can also add taco meat or beans, if desired

Tip: Make sure you have some Bounty quilted napkins on hand when serving. Though delicious, these nachos can get a little messy!

2. Baked Buffalo Chicken Jalapeño Poppers
In my hometown, chicken wing dip is one of the most popular gameday snacks. Instead of simply pairing it with tortilla chips, this appetizer merges the iconic dip and jalapeño poppers together for a snack that bites back. If you’re not a spicy food fan, opt for less hot sauce or save your appetite for one of my other ideas! But in my world, I say bring on the heat.

Tip: I usually go to the grocery store deli and buy part of a rotisserie chicken, since it’s already cut up, then shred it a bit more at home.

Ingredients (Dip Filling)
10 jalapeño peppers, sliced in half lengthwise
1 cup blue cheese salad dressing
1 cup shredded Colby jack or cheddar cheese
2 cups shredded rotisserie chicken
1 cup hot sauce
2 (8-ounce) packages cream cheese
1 green onion, chopped

Ingredients (Breading)
1/2 cup egg whites, beaten
3/4 cup breadcrumbs
1/8 teaspoon paprika
1/8 teaspoon garlic powder
Salt and pepper to taste

Directions

1. Preheat the oven to 350 F. Spray a baking pan lined with parchment or foil with cooking spray

2. For the dip filling, mix together cream cheese and hot sauce until well blended in a large bowl. Stir in blue cheese dressing, shredded chicken and cheese. Set aside

3. Wearing rubber gloves, cut jalapeño peppers in half lengthwise and scoop out the insides to make hollow. Using a small spoon, fill in halved peppers with dip

4. In a small bowl, separate egg whites and set aside. In another small bowl, mix together your breading mixture

5. First, dip the peppers into the egg whites, then breading mixture to coat. Place on the baking sheet and bake until golden, about 25 to 30 minutes. Serve hot

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3. Mini Ceviche-Style Tostada Bites
Paired with a refreshing twist on ceviche, this snack definitely puts a spin on traditional chips and dip. Ceviche is a popular seafood dish throughout many Latin American countries, found mostly in coastal areas. From Peru, Chile and Mexico to your living room, this appetizer might just become a new gameday essential for you and your family.

Ingredients (Ceviche)
1/2 pound grilled shrimp, chopped
1 cup lump crabmeat
3/4 cup diced tomatoes
2 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon Sriracha sauce
Juice from 1/2 lime
1/2 cup cilantro, chopped
24 scoop tortilla chips

Ingredients (Cream)
1/2 cup cilantro, finely chopped
1/4 cup light sour cream
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
Juice from 1/2 lemon

Directions

1. Mix together all ceviche ingredients in a large bowl. Cover the mixture and chill in the refrigerator for at least 2 hours

2. Once chilled, spoon a little of the mixture into each scoop tortilla chip and set aside

3. In a small bowl, mix together all ingredients for the cream. Pour the mixture into a plastic sandwich bag, cutting off a tiny piece of a bottom corner to create a piping bag

4. Use the bag to carefully drizzle cream on top of each ceviche chip cup and serve

4. Hazelnut Churro Donut Holes
Now for the final quarter: dessert. A little bit of chocolate hazelnut and cinnamon will definitely entice your guests to save room for dessert!

Ingredients (Donuts)
1 cup self-rising flour (or all-purpose flour)
1 tablespoon granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder (1/2 teaspoon baking soda, if using all-purpose flour)
2 tablespoons canola oil
1 large egg
2 teaspoons vanilla extract
1/2 cup low fat milk

Ingredients (Filling)
1/3 cup chocolate hazelnut spread, melted

Ingredients (Coating)
1 tablespoon light butter, melted
1/3 cup granulated sugar
2 teaspoons ground cinnamon

Directions

1. Preheat oven to 350 F. Spray 24-count mini muffin tray with cooking oil spray, set aside

2. In a large bowl, whisk all dry donut ingredients together. Add in canola oil, egg, vanilla and milk

3. Whisk donut batter until smooth and lump free. Then, scoop about 2 teaspoons of batter into each muffin hole, until about 3/4 full

4. Bake 10 to 15 minutes until golden brown, then allow to cool for about 5 minutes. After cooled, transfer to a cooling rack

5. Brush each donut with a little bit of melted butter. Combine sugar and cinnamon together in a shallow bowl and carefully coat each donut hole into mixture evenly

6. Fill a piping bag with melted chocolate hazelnut spread. Using a narrow nozzle, fill each donut with the spread until they puff up and expand

Tip: For easy cleanup, use Gain Dish Soap! This dishwashing liquid smells so amazing, it may inspire you to learn a new dance move: “The Dish-co.”

Even if your favorite team doesn’t come out victorious, these gameday snacks will be a big “W” for your guests. Which of these recipes are you most excited to try out? Let us know in the comments below!


Lucía (Lucy) Lopez was born and raised in Buffalo, New York and lucky enough to have a second home on the pretty little island of Puerto Rico. With writing as her passion, she’s beyond excited to be a part of the Orgullosa community and getting to learn more about Hispanic cultures, other than her own, along the way.

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