SUPER BOWL APPETIZERS – PHUIIS BLOG

Hosting game day? These Super Bowl appetizer recipes are guaranteed crowd-pleasers! This ultimate party food roundup includes baked tacos, sausage boats, boneless buffalo chicken wings, Texas Twinkies, a classic football cheese ball, and bundt pan nachos. Perfect for Super Bowl parties, tailgating, and game day snacks, these easy appetizers are cheesy, hearty, and full of bold flavor. Save this pin for the best Super Bowl food ideas and stress-free party planning!

1. 5 Minute Baked Tacos

Ingredients

10 hard stand & stuff taco shells, these are the wide hard corn taco shells with the flat bottoms
1 tablespoon olive oil
1 ½ pounds ground beef, 85%-15% ground round used
¾ cup diced yellow onion
½ teaspoon salt
¼ teaspoon black pepper
¾ cup tomato sauce
1 ounce packet taco seasoning
1 ½ cups shredded cheddar-jack cheese
1 tablespoon finely chopped fresh cilantro, optional garnish

Instructions

Preheat the oven to 400°F.
Place the hard taco shells, standing upright, into a 9×13 baking dish being sure not to overcrowd the dish. This will allow the shells to crisp up evenly when baked.
To a large skillet, over medium-high heat, add the olive oil. Once the oil is hot, add the diced yellow onions, ground beef, salt and black pepper. Cook for 8-10 minutes or until no pink remains. Break up the ground beef while cooking for even browning. Drain off as much of the excess grease as possible before adding the remaining ingredients to the skillet.
Stir in the tomato sauce and taco seasoning to the cooked ground beef and cook for another 2-3 minutes or until the taco meat has absorbed as much of the sauce as possible without drying out. If your taco filling is too wet when you add it to the taco shells, it can cause the bottoms of the shells to become soggy when baked.
Fill each of the hard taco shells with approximately ⅓-½ cup of the taco filling. Be sure to divide the filling evenly between each of the hard taco shells.
Sprinkle the tops of each of the filled taco shells with the shredded cheddar-jack cheese being sure to evenly distribute the cheese between each of the tacos.
Bake for 5-7 minutes or just until the cheese is melted and the hard taco shells are crispy.
Remove the baked tacos from the oven and lightly sprinkle the optional garnish of chopped fresh cilantro over the baked tacos before serving.

Notes

If not using the stand & stuff hard taco shells, you will fit more of the standard hard taco shells in your 9×13 baking dish. Be sure to place them into the baking dish so they are not falling over, but standing upright.
A family sized box (9.4 ounces) of Old El Paso brand Stand & Stuff hard taco shells contains 20 shells. Making this a great option to easily double the recipe if feeding a larger crowd or if your family eats more than two tacos a serving.
You can substitute the cheddar-jack cheese with another good melting block cheese such as monterey jack, mild cheddar, colby-jack or spicy pepper jack cheese. Any combination of these cheeses would taste delicious. Be sure to shred by hand a block of your choice of cheese as I find that it melts much smoother than the pre-shredded bagged varieties that contain additional ingredients to prevent clumping.
You can add your favorite additional taco toppings such as shredded lettuce, diced tomatoes, diced avocado or sour cream after removing the baked tacos from the oven and before serving.
If using a homemade taco seasoning blend, you will need three tablespoons for this recipe.

Nutrition

2.Sausage Boats

Ingredients

19 ounces mild italian sausage links
5 ounces cold cream cheese, sliced into 1 ounce segments
2 ½ teaspoons mesquite bbq rub
20 sliced pickled jalapenos, nacho pickled jalapenos slices
1 ¼ cups freshly shredded sharp cheddar cheese
10 slices smoked bacon, 2 slices per sausage or 4 to 5 slices smoked bacon, cooked crisp and crumbled (optional topping)

Garnish

1 teaspoon chopped fresh parsley

Instructions

Place the sausages on the curved spine and lightly press down.
Beginning about ¼ inch from the top of the sausage, use a sharp kitchen knife to split down the center of the sausage (be careful not to slice all the way through) to about ¼ inch from the bottom.
Use your fingers to gently press the sausage meat to the bottom and the sides forming a canoe or boat shape. Repeat for the remaining sausages.
Place the 1 ounce segments of cream cheese in the center of each sausage boat.
Sprinkle ½ teaspoon of the mesquite bbq rub over the cream cheese.
Lay 4 sliced pickled jalapenos in a line on top of each seasoned cream cheese segment.
Next measure out ¼ cup freshly shredded sharp cheddar cheese for each sausage boat. Gently press the shredded cheese into the stuffed sausage boats.
Tightly wrap 2 slices of bacon around each sausage boat, or you can sprinkle each sausage boat with the crispy bacon. Place the filled and / or wrapped sausage boats on the prepared rack.
Place the sausage boats in the refrigerator for 15 minutes while you preheat the propane grill to 300°F, or start the charcoal in a traditional charcoal grill.
If you are using a propane grill, turn 1 side of the grill off, to create indirect heat. If using a traditional charcoal grill, carefully move the charcoal to 1 side of the grill.
Place the entire rack with the sausage boats on the grill, and close the lid. Cook for 15 minutes, rotate the sausage boats and close the lid. Repeat this process 2 more times for the unwrapped sausage boats. Once the cheese is melted, the outside of the sausage is nicely browned. Once the sausage reaches an internal temperature of 165°F and the cheese is melted, carefully remove them from the grill.
If you have wrapped your sausage boats in bacon, you will need to cook them for an additional 15 minutes until the bacon is a crispy golden brown. Allow the sausage popper boats to rest for just a few minutes before garnishing with the chopped parsley and serving.

Notes

If you prefer a spicier alternative, you can use hot italian sausage in place of the mild italian sausage.
You can substitute mild cheddar, medium cheddar, colby jack or even pepper jack cheese for the sharp cheddar.
Goats cheese or blue cheese can be substituted for the plain cream cheese.

Nutrition

3.Boneless Chicken Wings

Ingredients

Canola oil for frying
1 pound boneless skinless chicken breast cut into 1 inch pieces
2 cups all-purpose flour
2 teaspoons seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
1 cup buttermilk room temperature
1 large egg room temperature
1 cup bottled buffalo wing sauce

Instructions

Add enough canola oil to a large heavy duty pot (5-6 quart Dutch oven works well) so that you have 4-5 inches deep, or to the container of an electric fryer to the fill line, and heat the oil to 375° F.While the oil is heating, line a large baking sheet with paper towels and top with a wire cooling rack. This will be for the fried boneless chicken wings to be placed to allow the excess oil to drain off before tossing in the buffalo wing sauce.
In a large shallow dish add the all-purpose flour, seasoned salt, garlic powder, onion powder and black pepper. Stir to evenly incorporate all the spices into the flour. Set aside.
To a second, large shallow dish, add the buttermilk and egg. Whisk to incorporate the egg completely into the buttermilk and set aside.
Add 12-15 pieces of chicken pieces to the buttermilk mixture and toss to coat.
Transfer those buttermilk coated pieces to the seasoned flour mixture and toss to coat.
Transfer the coated pieces of chicken back into the buttermilk mixture, toss to coat and lastly back into the flour mixture to toss and fully coat the chicken pieces with the breading mixture.
Transfer the coated chicken pieces to a plate and repeat, in batches of 12-15 pieces of chicken, until all the chicken pieces have been coated.
Add 12-15 pieces of coated chicken pieces to the hot oil and fry the boneless chicken wings for 5-6 minutes or until golden brown and the internal temperature reaches 165° F.
Using a wire spider strainer, or the basket of the electric fryer, lift the fried chicken pieces from the oil and allow some of the excess oil to drip back into the pot of hot oil. Transfer the fried boneless chicken wings to the prepared baking sheet to cool slightly and allow the excess oil to drip off.
Repeat steps 9-10 until all the coated chicken pieces have been fried.
To a large bowl add the fried boneless chicken wings and bottled buffalo wing sauce. Using a large slotted spoon, gently toss to completely coat the chicken with the sauce.
Using the slotted spoon, transfer the boneless chicken wings to a serving platter. Be sure to allow any excess sauce to drip back into the bowl before adding to the platter.
Add some celery sticks, carrot sticks and a small bowl of ranch dressing to the platter and serve while the boneless chicken wings are still warm.

Notes

To freeze the fried, and cooled, chicken pieces, place them in a single layer onto a parchment paper lined baking tray. Flash freeze the fried boneless chicken wings, that have not been tossed in sauce, for 30-45 minutes, then transfer to an airtight container and freeze for up to 2 months. Thaw the boneless chicken wings in the refrigerator before reheating and tossing in the buffalo wing sauce.
Be sure that your boneless skinless chicken breasts are at room temperature before cutting them into 1 inch pieces. This will ensure that your chicken pieces fry up evenly and reach 165°F. internal temperature when done.
You can choose your favorite brand of bottled buffalo wing sauce for this recipe.
Depending on the size of your heavy duty pot, or electric fryer, you may have to fry the chicken pieces in 2-3 batches.
The total amount of canola oil will vary as well according the the size of your pot or electric fryer

Nutrition

4.Texas Twinkies

Ingredients

12 large-sized fresh jalapenos
8 ounces cream cheese, softened
1 cup pepper jack cheese, freshly shredded
12 ounces chopped smoked beef brisket, home smoked or store bought
2 teaspoons kosher salt
1 ½ teaspoons garlic powder
1 teaspoon fresh cracked black pepper
24 ounces thick cut bacon
Rounded toothpicks, to secure the bacon
¾ cup sweet and tangy barbeque sauce, your favorite brand (I used Sweet Baby Ray’s)

Instructions

Preheat the oven to 375°F. Line a baking sheet with heavy duty aluminum foil. Place a cooling rack over the baking sheet and generously spray with nonstick cooking spray.
Carefully slice a T into the jalapeno, just under the cap, or stem. Scrape out the seeds and membranes, leaving the cap or stem attached. (I strongly recommend wearing nitrile gloves to reduce irritation to your hands)
In a medium size bowl, stir together the softened cream cheese, kosher salt, garlic powder and pepper.
Next stir in the shredded pepper jack cheese and set it aside.
Fill the hollowed-out jalapenos with the chopped brisket.
Using either a spoon or a piping bag, squeeze or spoon the cream cheese mixture on top of the brisket. (You will be wrapping the stuffed jalapenos in bacon, so stuff as much cream cheese as you can on top of the brisket)
Wrap 2 slices of the bacon tightly around the stuffed jalapenos. Secure the bacon in place with 1-2 toothpicks.
Place the wrapped jalapenos on the rack over the baking sheet. Bake them for 45 minutes or until the bacon is crisp.
After 45 minutes, increase the oven temperature to 400°F.
Remove the pan from the oven and brush the jalapenos with BBQ sauce.
Return them to the oven for another 10 minutes until the bacon is crisp and caramelized.
Remove them from the oven and allow the wrapped jalapenos to rest for just a few minutes before serving.

Notes

You can substitute Chihuahua shredded cheese for the shredded pepper jack cheese for a milder flavor.
Sharp cheddar cheese can also be substituted for the pepper jack cheese.
Cayenne pepper powder or chipotle powder can be added for an even spicier twist.
Seasoned flank steak can be substituted for the smoked brisket.
Keep the bacon in the fridge until ready to use, as wrapping it is easier if it is cold.

Nutrition

5.Football Cheese Ball

Ingredients

16 ounces cream cheese, room temperature (two 8-ounce packages)
3 tablespoons bottled ranch dressing
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons chopped chives divided
2 cups sharp cheddar cheese finely shredded
12 ounces center-cut bacon, cooked & crumbled, divided (this will yield about ¾ cup bacon crumbles)
1 cup walnuts finely chopped
2 slices white cheddar cheese, from the deli and sliced thin
butter crackers like Ritz brand, to serve with

Instructions

In a large skillet, on medium-low heat, cook your bacon until crisp (this can take anywhere between 10 to 15 minutes). Once cooked, drain your bacon on a paper towel-lined plate. Once cooled, chop your bacon, then set it aside.
In a large bowl, with a rubber spatula, combine the cream cheese, ranch dressing, garlic powder, kosher salt, black pepper, and 2 tablespoons chopped chives. Cream together until smooth and all the ingredients are evenly incorporated.
Add the finely shredded cheddar cheese and ½ cup of the bacon crumbles. Gently fold them into the cream cheese mixture until all the ingredients are thoroughly combined.
Lay a large piece of plastic wrap on your counter surface. You will transfer all your bacon cheddar ranch mixture to the center of the plastic wrap in a rough ball.
Pull up the two long sides of the plastic wrap to cover the cheese mixture and gently shape the mixture into a football shape. It is much easier to do this while the plastic wrap is covering the cheese mixture. As you shape the cheese football, you will just tuck in the short sides of the plastic wrap to ensure that the cheese mixture is covered completely.
Transfer the football-shaped bacon cheddar ranch cheese ball, while still wrapped in the plastic wrap, onto a plate and refrigerate for 2 hours to allow the cheese ball to hold its shape as a football.
Once your bacon cheddar ranch cheese football has been refrigerated, you can place the remaining bacon, chives, and chopped walnuts onto a large plate, or a large pie plate works well also.
Unwrap your football cheeseball and very carefully place it onto the plate of chopped walnut mixture. Using your hands, gently coat the outside of the cheeseball with the nut mixture, being careful to keep the football shape. Once your bacon cheddar cheese football is completely covered, then transfer it to your serving plate.
You will garnish your football with “cheese” laces. To do this, you will slice two thin strips, about ¾ inch thick, from the long edge of one of the pieces of the deli sliced white cheddar cheese.
You will then slice, length-wise, another two thin pieces, this time about an ⅛ to ¼ inch thick, of the deli white cheddar cheese. You will cut one of these very thin slices into four equal parts.
Using the two thick strips of the white cheddar cheese, lay one strip on one end, making sure that it drapes all the way from one side to the other, and repeat with the other piece on the opposite side of the football. You will want to place these pieces about 2 to 3 inches up from each point on the football shape.
With the very thin pieces, you will place the long one going lengthwise down the center of the middle of the football shape. You may need to trim your piece slightly so that it does not go all the way end to end and touch the thicker strips. Place the four smaller strips across the center strip of white cheddar cheese, making the laces pattern as seen on a football.

Notes

If you do not want to get your white cheddar cheese from the deli, you can use a block of white cheddar cheese to make the football laces. You will want to make sure to cut it thin enough so that the cheese is pliable. You can also use a string cheese stick the same way by cutting it lengthwise into long strips then into smaller strips.
I like to pre-chop my raw bacon before cooking it. It cooks a little faster and yields more evenly sized bacon crumbles.
I like using the bagged, pre-shredded cheese for this recipe because you can buy the very finely shredded kinds, and they tend to mix into the cream cheese better and not clump up. However, if you prefer to shred your own cheese, I suggest you place your block of cheese into the freezer about 20 minutes prior to shredding it. It helps the cheese shred better on the fine side of your box grater.
If you prefer, you can lightly toast your walnuts before chopping them. This adds a great elevated flavor but is not necessary.

Nutrition

6.Bundt Pan Nachos

Ingredients

½ pound lean ground beef
½ cup yellow onion, diced
½ teaspoon salt
¼ teaspoon black pepper
¼ cup water
2 tablespoons taco seasoning
8 ounces Colby jack cheese, shredded
12 ounces tortilla chips, Tostitos brand – you will only use about ⅔ of the bag

Optional Garnish

Sour cream
Diced tomatoes
Chopped fresh cilantro

Instructions

Preheat oven to 450°F. Spray a bundt pan (12-cup capacity) with cooking spray. Set aside.
In a large skillet over medium-high heat, add the lean ground beef, diced yellow onion, salt, and black pepper. Cook the meat for 6-7 minutes or until no pink remains. Drain as much excess fat as possible from the skillet.
Return the skillet to medium heat and stir in the water and taco seasoning until all the ground beef is coated in the seasoning. Continue to cook for another 2-3 minutes or until most of the liquid has evaporated. Remove from the heat.
Add a layer of half the shredded cheese to the bottom of the sprayed bundt pan, followed by half the ground beef mixture and then ⅓ of the bag of tortilla chips. Do not pack the chips down into the bundt pan.
Add the remaining shredded Colby jack cheese, ground beef mixture, and another ⅓ of the tortilla chips. You do not want to overfill your bundt pan with all the tortilla chips; however, you want an even layer.
Bake for 10 minutes.
Remove the bundt pan from the oven and place a heat-proof large plate (larger than the width of the bundt pan) inverted over the top of the bundt pan. Carefully flip the bundt pan over so that the plate now has the bundt pan placed on it upside down. Carefully remove the bundt pan to reveal the nachos on the plate. If you have some of the cheese stuck to the bottom of the pan, you can carefully remove it and place it back onto the top of the nachos.
You can serve these bundt pan nachos just as they are, or you can top them with some optional nacho toppings such as sour cream, diced tomatoes, and chopped fresh cilantro.

Notes

A standard-sized bag of Tostitos original nachos is 12 ounces and slightly too much for using the whole bag for this recipe. If your favorite brand comes in smaller bags, they will work for this recipe. Resist the urge to stuff the bundt pan full of cheese, meat, and chips. When it is too full, the cheese sticks to the sides and the chips do not warm through evenly.
The ground beef mixture can be cooked beforehand to make assembling this nacho recipe even quicker. Store it in the fridge or freezer so it is ready to go when you want to make this meal.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your nachos as the suggested baking time approaches.

Nutrition

1. 5 Minute Baked Tacos

Ingredients

Instructions

Notes

Nutrition

2.Sausage Boats

Ingredients

Garnish

Instructions

Notes

Nutrition

3.Boneless Chicken Wings

Ingredients

Instructions

Notes

Nutrition

4.Texas Twinkies

Ingredients

Instructions

Notes

Nutrition

5.Football Cheese Ball

Ingredients

Instructions

Notes

Nutrition

6.Bundt Pan Nachos

Ingredients

Optional Garnish

Instructions

Notes

Nutrition

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