I know I’m not alone in food blogger land when I say that I’m not the hugest fan of the Super Bowl. There are lots of good things about the Super Bowl — the food, obviously, but also the commercials and the fact that it marks the point at which winter is halfway over — but the game itself is often pretty dull. Also, can we all agree that Sunday afternoon is not the most ideal time to have a party? Plus, Super Bowl parties always have that awkward dynamic where most people don’t care much about the game and just want to talk, but a handful of people are really into the game and it’s never clear how much non-football chatter is acceptable. Ugh.
But on to the important stuff: the food. This food? You should make it. Cheesy, spicy, bacon-y, perfectly dippable and handheld…it doesn’t get any more delicious or perfectly Super Bowly than these. Get to work!
JALAPENO POPPER TAQUITOS (windykitchen original)
4 oz cream cheese, softened (1/2 an 8-oz package)
1/4 cup Greek yogurt or sour cream
1 tbsp dry ranch dressing mix
4 oz pepperjack cheese, shredded (1/2 an 8-oz package)
8 slices cooked bacon, crumbled
2 jalapenos, chopped (or more if you like things spicy)
a few dashes hot sauce, to taste
8-10 small (six-inch) flour tortillas
olive oil spray
- Preheat oven to 425. Lightly coat 2-quart casserole dish or 8×8 square pan with olive oil or olive oil spray.
- Combine cream cheese, yogurt/sour cream, ranch dressing, pepperjack, bacon, jalapenos, and hot sauce in large bowl; stir. Add 2-3 tbsp of cheese mixture to each tortilla; wrap up tightly and place in casserole dish, seam-side down. Repeat with remaining tortillas.
- Once all taquitos have been added to dish, spray lightly with olive oil and sprinkle lightly with kosher salt. Bake for about 15 minutes, or until tortillas begin to crisp and turn golden.
You. Are welcome.