You’ve planned your party, bought the food, the game has been played but what about all of those leftovers? Here are some easy go to recipes from Puckett’s chef, Keith West, utilizing the most recognized Super Bowl staple foods all in a new way.
Chili Breakfast Omelet
– 1 tbl. butter
– 4 oz. beaten eggs
– 1/3 cup cheese (leftover)
– 4 oz. chili (leftover)
Serve with pico de gallo and sour cream (leftover).
Shrimp Quesadillas
– 12-inch tortillas
– 1 tbl. butter
– 1/2 cup cheese (leftover)
– 1/2 cup shrimp, chopped & cooked (leftover)
– 1/4 cup pico de gallo (leftover)
Garnish with sour cream (leftover).
Buffalo Chicken Wraps
– 12-inch tortillas
– 1 cup lettuce, shredded
– 2 oz blue cheese dressing (leftover)
– 5 oz. pulled buffalo chicken (leftover)
– 2 tbl. celery, diced (leftover)
– 1 tbl. bacon bits
Buffalo Cheese Soup
– 2 tbl. oil
– 1/4 cup celery, finely diced (leftover)
– 1/4 cup yellow onion, finely diced
– 1/2 tbl. grated garlic
– 2 tbl. flour
– 2 oz. beer (leftover)
– 8 oz. chicken stock
– 5 oz. pulled buffalo chicken (leftover)
– 1/4 cup hot sauce
– 2 oz blue cheese dressing (leftover)
– 8 oz. cheese dip (leftover)
– salt & pepper to taste
Thanks to Chef, Keith West, at Puckett’s for these great recipes.
