The classic Super Bowl party foods are classics for a reason: They're made over and over again, at gatherings across the country.
But dishes such as Buffalo wings, nachos, chili and seven-layer salad have been done so many times, they don't add much excitement to the game.
This year, try mashups of your favorites.
Buffalo chicken nachos pack tons of big, bold flavor to get you through the big game. And because they are nachos, it's easy to make enough to feed a crowd.
Seven-layer potato skins takes the salad concept of shoveling piles of delicious toppings into your mouth, but instead of chips uses a slab of roasted potato.
A chili cornbread pie draws on inspiration from shepherd's pie and a Tex-Mex taco.
To keep things as easy as possible, we start with the meat from a rotisserie chicken. But if you'd prefer to grill or roast your own, have at it. The meat from the chicken then gets tossed with a killer Buffalo sauce, then spread over a thick bed of tortilla chips. Add cheese and the rest of the toppings, then pop them in the oven until melted.
Start to finish: 30 minutes. Servings: 8.
• ½ cup Frank's RedHot Sauce (original)
• ¼ cup barbecue sauce
• ¼ cup butter
• 2-pound rotisserie chicken
• 7½ ounces tortilla chips
• 8 ounces grated cheddar cheese
• 8 ounces Mexican-style shredded cheese
• ½ cup crumbled blue cheese
• 3.8-ounce can sliced black olives
• 1 bunch scallions, sliced
• Salsa, to serve
• Sour cream, to serve
Heat the oven to 400 F. Line a rimmed baking sheet with foil and coat with cooking spray.
To make the buffalo sauce, in a medium saucepan over medium heat, combine the RedHot sauce, barbecue sauce and butter. Heat, stirring, until the butter is melted and thoroughly blended. Set aside.
Remove all of the meat from the chicken, cut into bite-sized pieces and place in a large bowl. Pour the buffalo sauce over the chicken, then toss well to coat. Set aside.
Spread the tortilla chips in an even layer over the prepared baking sheet. Sprinkle the cheddar cheese evenly over the chips. Using tongs or a fork, spread the chicken evenly over the cheese and chips.
In a small bowl, toss together the Mexican-style cheese and the blue cheese, then sprinkle evenly over the chicken. Top with the olives and scallions. Bake for 10 to 15 minutes, or until the cheese is melted and just starting to brown. Serve with salsa and sour cream.
Nutrition information per serving: 710 calories; 400 calories from fat (56 percent of total calories); 45 grams fat (21 grams saturated; 1 gram trans fats); 190 milligrams cholesterol; 27 grams carbohydrate; 3 grams fiber; 4 grams sugar; 51 grams protein; 1560 milligrams sodium.
To create our seven-layer potato skins, we started with some of the traditional toppings for potato skins — bacon, scallions and cheese. From there, we added crumbled sausage (more pig!), a garlicky sour cream and caramelized onions. OK, so they're more like over-stuffed, almost twice-baked potatoes. But with party food this delicious, who cares?
Start to finish: 45 minutes (15 minutes active). Servings: 16.
• 8 medium potatoes
• 2 tablespoons vegetable oil, divided
• 2 large yellow onions, diced
• Salt and ground black pepper
• 8 ounces loose sausage meat, cooked and crumbled
• ½ cup sour cream
• 2 cloves garlic, minced
• 8 slices cooked bacon, crumbled
• 1 cup shredded cheddar cheese
• 2 scallions, sliced
Heat the oven to 400 F. Line a rimmed baking sheet with foil, then coat with cooking spray.
Poke the potatoes all over with a fork. Microwave on high until tender, 10 to 12 minutes depending on the wattage of your microwave. Allow to cool until easily handled.
Meanwhile, in a medium skillet over medium, heat 1 tablespoon of the oil. Add the onions and cook until softened and browned, 15 to 18 minutes.
When the potatoes are cool enough to handle, cut them in half. Scoop out and reserve the insides, leaving a ¼-inch-thick wall of potato flesh on the skin. Arrange the halves skin sides down on the prepared baking sheet. Brush the potatoes with the remaining tablespoon of oil. Sprinkle lightly with salt and black pepper, then bake for 15 to 20 minutes, or until crisped and browned.
Meanwhile, in a medium bowl stir together the reserved potato flesh and the sausage. Season with salt and pepper, if needed. In a small bowl, stir together the sour cream and garlic. Set aside.
Once the potato skins have baked, start layering them. Spoon a bit of the caramelized onions into the bottom of each shell. Top with the sausage-potato mixture. This should mostly fill the shell. Sprinkle crumbled bacon over the potatoes, followed by cheese. Bake for another 10 minutes. Top with a dollop of the garlic sour cream and sprinkle with the scallions. Serve immediately.
Nutrition information per serving: 160 calories; 70 calories from fat (44 percent of total calories); 8 grams fat (2.5 grams saturated; 0 grams trans fats); 20 milligrams cholesterol; 16 grams carbohydrate; 1 gran fiber; 2 grams sugar; 7 grams protein; 210 milligrams sodium.
After it has baked, the casserole gets finished with all the standard Super Bowl ingredients — guacamole, sour cream, shredded cheese and olives. You could even add some refried beans or shredded lettuce and pico de gallo.
Start to finish: 50 minutes (20 minutes active). Servings: 10
For the chili:
• 1½ pounds lean ground beef
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 16-ounce jar salsa
• 1 chipotle pepper, minced (from a can of chipotles in adobo)
• 2 tablespoons adobo sauce (from a can of chipotles in adobo)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and ground black pepper
For the cornbread:
• 1½ cups all-purpose flour
• 1 cup corn meal
• 3 tablespoons sugar
• 2½ teaspoons baking powder
• 1 teaspoon kosher salt
• 1¼ cups milk
• 1 egg
• ½ cup (1 stick) unsalted butter, melted
• 3 scallions, sliced
• 1 cup frozen corn kernels, thawed (optional)
• ¼ cup sliced pickled jalapenos, lightly chopped
• ½ cup guacamole
• ½ cup sour cream
• ½ cup shredded cheddar cheese
Heat the oven to 400 F. Coat a deep 9-by-9-inch pan with cooking spray.
In a large skillet over medium-high heat, cook the beef until browned, about 8 minutes. Add the onion, garlic, salsa, chipotle, adobo, chili powder, cumin and paprika. Bring to a simmer and cook for 10 minutes. Season with salt and pepper, then spoon the chili into the bottom of the prepared pan. Set aside.
To make the cornbread topping, in a large bowl stir together the flour, corn meal, sugar, baking powder and salt.
In a small bowl, whisk together the milk and the egg. Add the melted butter, whisking as you add it. Gently stir the liquid mixture into the dry mixture. Fold in the scallions, corn (if using) and jalapeños. Spoon the cornbread mixture over the chili and bake for 25 to 30 minutes.
Spoon into bowls and garnish with guacamole, sour cream and shredded cheese.
Nutrition information per serving: 400 calories; 170 calories from fat (43 percent of total calories); 19 grams fat (10 grams saturated; 0.5 grams trans fats); 95 milligrams cholesterol; 37 grams carbohydrate; 4 grams fiber; 7 grams sugar; 23 grams protein; 850 milligrams sodium.
Copyright 2014 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.