This week the Broncos are playing the Oakland Raiders in Oakland at the venue better known as "The Black Hole." The name 'black hole' actually refers to the occupants of sections 104, 105, 106, and 107 in the Oakland Coliseum. That is where the rowdiest and most fervent Raider fans sit, according to Wiki.
There may be a few Bronco fans in attendance, but I believe a Tailgate is likely out of the question this Sunday. Especially if you want to keep your possessions safely intact. So this week’s food theme will probably be best served at home, although it could easily be produced at the game.
Which brings us to the topic (or topping) of today’s post: "Black Hole Black Bean Salsa." This Salsa will go great with some Orange and Blue Tortilla Chips (yes they make those). Additionally, I suggest a pairing with some delicious Chicken and Scallion Quesadillas to create more than a snack for your game day munchies.
Black Bean Salsa:
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 Spanish onion, chopped
- 2 cloves garlic, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 can black beans, drained
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1 cup frozen corn kernels
- 1/2 cup smoky barbecue sauce
- Salt and freshly ground black pepper
Heat a medium nonstick skillet over medium heat. Add the extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish.
Chicken and Scallion Quesadillas
Yield: 4 servings
Prep: 20 min
Cook: 25 min
Total: 45 min
- 1 to 2 tablespoons extra-virgin olive oil
- 8 scallions (white and green), trimmed and diced
- 2 diced jalapeno or Ortega chilies (depending on your heat tolerance)
- 2 cups shredded cooked chicken, about 8 ounces
- Salt, Pepper and Cumin (for the chicken)
- 2 teaspoons minced garlic (2 cloves)
- 4 ounces shredded Monterrey Jack or Cotijo cheese, about 1 cup
- 4 (10-inch) flour tortillas
- Optional garnishes: sour cream, cilantro sprigs
Preheat the grill (or stove top). In a pan, add the oil, scallions, garlic and chilies. Grill until soft and charred, about 5 minutes. Remove and place in a bowl to cool. Grill chicken, seasoning with salt, pepper and cumin. Add the chicken to the bowl with the grilled veggies.
Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Cook until the cheese is melted and the filling is hot. Repeat until you have enough to get your grub on. Grab the Salsa and enjoy the game.
Make sure you have enough to share and make it last through the 4th quarter. If more guests arrive, adjust recipe accordingly.
So if you can’t make it to the game, you can still Stick it to the Raiders by devouring the "Black Hole."
Good Eating and...