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Recipes

Cheez-It Spicy Chicken Tenders, So Easy an NFL Running Back Can Do It

Cheez-It Spicy Chicken Tenders Super Bowl Football

You don’t need anything fancy to satisfy Football-lovers during this Superbowl Season…especially when you have this recipe for Cheez-It smothered and breaded spicy chicken tenders.

And apparently it’s endorsed by LaDainian Tomlinson, running back for the NON playoff bound New York Jets this season (ouch?). I guess that helps? Since the truth of the matter is, you’ll be hard pressed to find a running back who doesn’t love Cheez-Its and chicken tenders, so putting them together must be magical.

To the dude that claims that he can only make a bowl of cereal, this recipe is for you. It combines a whopping 3 ingredients and 5 whole steps. It’s not going to get much easier. Trust me.

Preparation Time: 15 Mins.
Total Time to Serve: 1 Hour
Servings: 5

Ingredients

  • 1 pound chicken tenders
  • 3/4 cup buffalo chicken wing sauce
  • 2 cups Sunshine® Cheez-It® Hot & Spicy crackers

Directions

  1. Place chicken tenders in large plastic, zip-tip bag. Pour in buffalo chicken wing sauce. Refrigerate at least 30 minutes.
  2. Spray large baking sheet with cooking spray. Set aside.
  3. Preheat oven to 375ºF.
  4. Place crushed crackers on large plate.  Remove each chicken tender from marinade and roll in crackers to coat.  Place on prepared baking sheet.  Repeat with remaining tenders.  Discard any remaining marinade.
  5. Place prepared chicken in preheated oven.  Bake 15-20 minutes or until thermometer reaches 165ºF.  Serve hot.

 

Categories
Recipes

Tabasco’s Buffalo Chicken Chili

Tabasco Buffalo Chicken Chili

Our friends at Tabasco sent us a pretty cool recipe featuring their Buffalo Hot Sauce. We’re a big fan of all types of chili and chilli (/bad TLC joke), and figured this one was right up the alley for anyone who’s in the business of trying out new chili recipes. The crumbled blue cheese flavors will contrast well with the spiciness of the dish, so give it a go!   Recipe below!

 

3 tablespoons vegetable oil

2  celery stalks, diced

1  medium onion, diced

1  green bell pepper, seeded and diced

2  large garlic cloves, minced

1 pound ground chicken or turkey

2  tablespoons chili powder

2  tablespoons ground cumin

1 1/2 teaspoons salt

1  28-ounce can fire-roasted diced tomatoes

1/2  cup water

1/4  cup Tabasco brand Buffalo Style Hot Sauce

1  15.5-ounce can pinto beans, rinsed and drained

3  tablespoons crumbled blue cheese

Heat oil in 4-quart saucepan over medium heat. Add celery, onion, green pepper and garlic; cook about 5 minutes or until vegetables are tender-crisp. Remove vegetables to bowl with slotted spoon.

Add remaining tablespoon oil to same saucepan. Cook ground chicken over medium high heat until well browned on all sides, stirring constantly. Stir in chili powder, cumin and salt; cook 1 minute.

Add tomatoes with their liquid, water and Tabasco Buffalo Style Hot Sauce. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Add beans; cook 5 minutes longer.

To serve, top each serving with some crumbled blue cheese.

Makes 6 servings.