Game Day Half Page Menu Recipe

Prepare chicken mixture

In a medium bowl combine shredded chicken, Buffalo wing sauce, melted unsalted butter, 1/4 cup ranch dressing, blue cheese crumbles, finely diced celery, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mix until evenly coated. Taste and adjust seasoning or hot sauce as desired.

Toast buns and assemble

Preheat oven to 350°F (175°C). Slice slider buns and place cut side up on a baking sheet. Lightly brush tops with a little melted butter if desired. Toast in the oven 5 minutes until just golden. Spoon about 2 to 3 tablespoons of the buffalo chicken mixture onto the bottom half of each bun (adjust to fit bun size). Drizzle a small spoonful of remaining ranch over the chicken on each slider and top with a sprinkle of extra blue cheese. Close with top bun and serve warm.

Cook beef

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if desired. Stir in taco seasoning and 1/4 cup water; simmer 2–3 minutes until sauce is slightly thickened. Stir in drained black beans and cooked corn (if using), and season with 1/2 teaspoon salt. Keep warm.

Assemble and melt cheese

Arrange tortilla chips in a single large layer on an ovenproof platter or sheet pan. Spoon seasoned beef and bean mixture evenly over chips. Scatter shredded cheddar evenly across the chips and meat. Place under a broiler or in a 400°F (200°C) oven 3–5 minutes until cheese is fully melted and bubbly—watch closely to avoid burning.

Finish and serve

Remove nachos from oven and top with pickled jalapeños and sliced green onions. Dollop sour cream and spoon salsa over or serve on the side for guests to add. Serve immediately so chips remain crisp.

Heat pretzel bites

If using store-bought frozen pretzel bites, bake according to package directions until warmed and golden (typically 12–15 minutes at 375°F/190°C). If using refrigerated or fresh, warm 6–8 minutes at 350°F/175°C. Transfer to a serving bowl and sprinkle with coarse salt.

Make mustard dip

In a small bowl whisk together honey mustard, Dijon mustard and honey until smooth. Adjust sweetness or tang by adding more honey or Dijon to taste. Serve in a small dipping bowl alongside the warm pretzel bites.

Make guacamole

Place mashed ripe avocados in a medium bowl. Add lime juice, finely diced red onion, chopped cilantro, diced tomato, 3/4 teaspoon salt and 1/4 teaspoon black pepper. If using, add the minced jalapeño. Gently fold ingredients together until combined but still slightly chunky. Taste and adjust seasoning or lime juice.

Serve

Transfer guacamole to a serving bowl and cover tightly with plastic wrap pressed directly onto the surface to minimize browning if not serving immediately. Serve with tortilla chips alongside the nacho platter.