When it comes to parties and celebrations, I always tend towards Mexican cuisine. As my dad likes to say, “Mexican food is fun.”
He says that because he knows some Mexican food can be greasy, something you would eat with a drink at a bar
or a party.
I decided to make some healthy Mexican appetizers and snacks for the Super Bowl. I know a lot of people love eating spicy food
and would be happy with some good hot salsa, guacamole, and chips. So, I had to make it
spicy. These recipes have a kick with the jalapeño I added, but you can control the heat by adding less or substituting green
bell pepper instead. I have made Naked Sliders, Fajita Skewers, and Guacamole for you. I have also added a link to my previous
Pico de Gallo salsa
if you would like to add that at your party too. My thought was to make something quick and
easy so you could prepare it a day in advance if you needed too, but ultimately spend most of the time watching the game and
hanging with friends instead of cooking. I also wanted to give you the option to grill outside. Enjoy the Super Bowl!
Naked Sliders: 18 mini sliders
Fajita Skewers: 8 skewers
Guacamole: about 2 cups
- 1 lb lean ground turkey
- ½ medium onion, small chop
- 1 jalapeño, small chop
- 1 garlic clove, minced
- 1 teaspoon paprika
- 1 Tablespoon tomato paste
- 2 egg whites
- ¼ teaspoon salt
- ½ yellow bell pepper, small chop
- 1-2 teaspoons oil for cooking, or spray
- 1 lb chicken breast, chopped to 1 inch pieces
- 2 garlic cloves, smashed
- ½ medium red onion, chopped
- 1 green bell pepper, cut into 1 inch squares
- 1 red bell pepper, cut into 1 inch squares
- 1 yellow or orange bell pepper, cut into 1 inch squares
- 1 jalapeño, sliced
- 1 ½ teaspoon paprika
- ½ lemon juiced
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 1 Tablespoon grapeseed or vegetable oil
- 4 whole wheat lavash
- 2 avocados
- ¼ medium chopped onion
- ½-1 jalapeño, minced
- 1 ½ lemon, juiced
- ¼ teaspoon salt
- 2 tomatoes, chopped
- handful of cilantro, chopped (optional)
*Chef's secret: to check doneness, stick the tip of a paring knife into the center of the slider and leave for 10-15 seconds.
Then touch the knife to your bottom lip carefully for a brief second, flat side of course. If it's really hot, the slider is
done. But be careful not to burn yourself.
- Combine all the ingredients except the oil. Form into patties and cook on a nonstick skillet for 5-8 minutes, or until core
temperature reads 165° F.
- Top with guacamole, tomatoes, and chopped yellow bell pepper. You can also use ketchup, more jalapeño, or grilled onions.
Make it your own.
- Place all the ingredients in a Ziploc bag and seal. Move the bag around to make sure all pieces are coated well with
the spices. Leave in the fridge for at least 30 minutes, or overnight. Ideally, I would marinate for just 2 hours.
- You can use wood or metal skewers. If using wooden, soak skewers in water for 10 minutes to prevent burning in the
grill. Skewer the chicken and vegetables evenly on the skewers. I averaged 4 chicken pieces per skewer.
- Grill or cook on nonstick skillet, turning often. Cook until the chicken is firm to touch and no longer pink inside.
This takes about 10 minutes on a medium heat. I like to cover the pan with foil once all the chicken has nice color on its
exterior to further cook the inside. If you cover with foil, turn to a low heat.
- Serve with guacamole and warm lavash. Use the lavash like a mitt to unskewer the hot fajitas.
- Slice the avocados in your hand if you feel comfortable to do so. It makes it easier to mash up. Use a fork to mash
the avocado in a bowl. Mash to you desired consistency, I like a lot of texture.
- Add the remaining ingredients and stir to combine. I highly recommend adding cilantro, I just didn't have it on hand.
- Serve with blue corn chips. Its healthy to eat the rainbow, so I like to embrace the colors of food!
For photographs and detailed instructions, please visit