Tailgating Spread

Buffalo Chicken Taquitos

1/4 -1/3 cup Buffalo sauce mild or hot
½ tsp garlic powder
1 lb ground chicken or fish or TVP (textured vegetable protein)
Pink Himalayan Salt and black pepper to taste
10-12 corn tortillas
1 cup shredded cheddar cheese
Olive oil or avocado oil
Guacamole and salsa for serving
Veggie straws chips
Quinoa chips

Rainbow Veggie Pinwheels

4 large tortillas
2/3 cup whipped cream cheese (use light if desired)
1 tablespoon dry ranch powder (you can use store bought)
1/2 cup thinly sliced red bell pepper strips
1/2 cup of thinly sliced carrot strips
1/2 cup of thinly sliced yellow bell pepper strips
1/2 cup of baby spinach leaves
1/2 cup shredded purple cabbage
Spicy Siracha dipping sauce

Chicken BBQ Balls

1 package of chicken tenderloins (6-10 in a package)
1 cup of chopped spinach
1 cup of chopped onion
1 tsp. of minced garlic
1 tsp. of Italian Herbs
1 tbsp. BariGirls Sweet Seasoning
½ cup of Sunflower oil
1-2 brown eggs
½ cup of chopped bell peppers

Buffalo Chicken Taquitos Instructions

Preheat oven to 425 and line a baking sheet with parchment paper
In a large skillet, add a splash of oil and the ground chicken, garlic, salt, and black pepper and cook for about 5-10 minutes on medium heat until ready.
Remove from heat and mix in buffalo sauce. Warm the tortillas in microwave for about 20 seconds so they are easy to roll.

Gentle brush oil on each tortilla on both sides then add a spoonful of chicken/TVP into the center followed by a sprinkle of cheese and roll up and add to baking sheet with folded side facing down Repeat for remaining tortillas.

Drizzle oil on top of the taquitos in the baking sheet then bake in oven for 8 minutes then flip and bake for another 8 minutes or so.
Serve with salsa and guacamole while hot!

Rainbow Veggie Pinwheels Instructions

Mix the cream cheese and ranch powder until thoroughly combined. Spread the cream cheese mixture evenly over the 4 tortillas. Leaving a 1-inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortillas.

Rolls up each tortilla tightly, if the ends don’t stay shut you can add a bit more cream cheese to seal. Cut crosswise into pinwheels and serve with dipping sauce.

Chicken BBQ Balls Instructions

Rinse off chicken tenderloins, place cookie sheet placing and separate, so they are not touching and in a single layer. Bake chicken in a 400 degrees oven for 30-35 minutes. Remove and let cool. When cool, place 2-3 pieces in a food processor or blender to mince. Remove minced pieces and continue to all chicken is minced and place in a bowl. Combine chopped spinach, onion, garlic, herbs, seasoning, peppers, and eggs and mix thoroughly.

Gather a palm size amount and mold into a quarter-size meatball. Oil griddle or electric skillet and turn to medium to high heat. Place into crock on low heat and coat them with your favorite BBQ sauce and stir. Allow flavor to absorb, about 15 minutes, and let sit for 10 minutes before serving.