Spicy Snacks

Give your game-day party a kick with these fiery bites.

Photo By: JUSTIN WALKER

Photo By: JUSTIN WALKER

Photo By: JUSTIN WALKER

Photo By: JUSTIN WALKER

Photo By: JUSTIN WALKER

Photo By: JUSTIN WALKER

Photo By: JUSTIN WALKER

Photo By: JUSTIN WALKER

Chile Pepper Tips

Color does not relate to heat; chiles change from green to orange or red as they ripen.

 

Small chiles are generally hotter than large ones.

 

To reduce the heat of a chile, remove the seeds and inner membranes.

 

Wear gloves or wash your hands right after handling — and don't touch your eyes or skin while you work!

Jalapeno Guacamole (No. 1)

Mash 3 avocados with 1/2 cup chopped cilantro, 1 minced jalapeno, 1 tablespoon jalapeno hot sauce, the juice of 2 limes, 1/2 minced red onion and 1 teaspoon each ground cumin and kosher salt.

Chorizo Nachos (No. 8)

Spread 6 cups regular or spicy tortilla chips in a baking dish. Top with one 15-ounce can hot chili beans (warmed), 1 pound cooked crumbled chorizo, 2 cups shredded pepper jack and 1/2 cup pickled jalapenos. Bake at 425 degrees F until the cheese melts, 15 minutes. Top with sour cream, cilantro and scallions.

Sausage French Bread Pizza (No. 20)

Spread both halves of a split baguette with spicy marinara. Top with 1 pound cooked crumbled hot Italian sausage and 2 cups shredded smoked mozzarella. Bake at 450 degrees F until bubbling, 10 minutes. Top with Parmesan and parsley.

Triple Jalapeno Poppers (No. 23)

Mix 1/2 cup diced rotisserie chicken, 1/4 cup chunky blue cheese dressing and 1 tablespoon each jalapeno hot sauce and minced pickled jalapenos; spread in 10 seeded halved jalapenos. Dip in 2 beaten eggs to coat; dredge in 3/4 cup breadcrumbs mixed with 3/4 teaspoon chili powder and 1/2 teaspoon kosher salt. Deep-fry in 350 degrees F vegetable oil until golden brown, about 3 minutes.

Chipotle Pigs in a Blanket (No. 26)

Combine 2 teaspoons each chipotle chile powder, hot smoked paprika and ground coriander. Unroll one 8-ounce tube crescent-roll dough; sprinkle both sides with the spice mixture. Separate into triangles and cut each in half lengthwise. Wrap each around a cocktail frank; press to seal. Bake at 375 degrees F until golden, 15 minutes.

Buffalo Cauliflower (No. 27)

Whisk 2 cups each flour and seltzer with 1 teaspoon kosher salt. Cut 1 small head cauliflower into 1-inch florets; dip in the batter. Deep-fry in 360 degrees F vegetable oil until golden, 3 minutes. Toss with 1 stick melted butter whisked with 1/4 cup Buffalo hot sauce; serve with blue cheese dressing.

Pimiento Cheese Sliders (No. 41) and Fried Chicken Sliders (No. 42)

Pimiento Cheese Sliders: Puree 1/2 cup shredded pepper jack, 2 ounces cream cheese, 2 tablespoons each hot sauce, mayonnaise and chopped pimientos and a pinch of salt. Form 1 pound ground beef into sixteen 2-inch patties; season with ancho chile powder and salt. Cook in an oiled skillet over medium-high heat, 1 minute per side. Serve on slider rolls with the pimiento cheese, barbecue sauce and pickles.

 

Fried Chicken Sliders: Whisk 1 1/2 cups buttermilk with 2 tablespoons cayenne, 1 tablespoon each garlic powder and chopped parsley and 1 teaspoon each chopped thyme, kosher salt and pepper. Add 4 quartered skinless, boneless chicken thighs; marinate 30 minutes. Dredge in 2 cups flour mixed with 2 teaspoons each cayenne and kosher salt. Deep-fry in 350 degrees F vegetable oil until golden, 7 minutes. Serve on potato rolls with coleslaw.

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