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Chile con Queso
Back in 1939, Sunset published a dip recipe from reader M.K.C. of Elk Grove, California, for La Salsa con Queso—“a lively dish from Mexico,” as we described it, made with canned tomatoes, diced American cheese, and a whisper of fresh chile. While its origins are up for debate—Texas and Arkansas have also claimed the recipe—the dip (now called chile con queso, or simply queso) is still a crowd-pleaser. Our update on the classic, perfect for game day, is made with fresh hot salsa plus hot sauce—but keeps the Velveeta for that chip-coating cling.
Recipe: Chile con Queso
2 of28 Alex Farnum
Shrimp Jalapeño Poppers
Leyden is a Dutch cheese that's like gouda with cumin seeds mixed in. If you can't find it, use regular gouda and a few more toasted cumin seeds.
Recipe: Shrimp Jalapeño Poppers
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Cheddar and Bacon Mini Hasselback Potatoes
Score big at your game-day gathering with these addictive one-bite appetizers.
Recipe: Cheddar and Bacon Mini Hasselback Potatoes
4 of28 Photo by Thomas J. Story
Appetizers: Gabriel's Guacamole
This is the base recipe from Gabriel's in Santa Fe, New Mexico. It is intended only as a jumping-off point: Add more seasonings to your taste. We preferred it with 1/2 teaspoon jalapeño, 4 teaspoons onion, and 4 teaspoons lime juice.
Recipe: Gabriel's Guacamole
5 of28 Thomas J. Story
Chicken Enchilada Nacho Bowls
This campsite favorite works just as well at home.
Recipe: Chicken Enchilada Nacho Bowls
6 of28 Erin Kunkel
Main dishes: Grilled Buttermilk Chicken
Soak chicken in a buttermilk brine for extra moist and tender results, then add subtle Indian-inspired spices for a go-anywhere feast that's miles from boring.
Recipe: Grilled Buttermilk Chicken
7 of28 Annabelle Breakey
New Mexico Green Chile and Frito Burgers
Chiles spice up these burgers three ways: grilled, in the pepper jack cheese, and in the chipotle mayo.
Recipe: New Mexico Green Chile and Frito Burgers
8 of28 Jim Henkens (Food Styling: Stacy Ducharme; Prop Styling: Molly Hurd)
Green Chile-Chicken Stew
This gently spicy "white chili" is best made up to two days ahead and reheated so it's perfect for a pre-planned tailgating menu.
Recipe: Green Chile-Chicken Stew
9 of28 Leigh Beisch
Smoky Beef-and-Bacon Chili
Bacon, fire-roasted tomatoes, and spicy smoked paprika give this easy-to-make chili a deep, complex flavor. While it's great right after you make it, it's even better the next day.
Recipe: Smoky Beef-and-Bacon Chili
10 of28 Photo by Annabelle Breakey
Pressed Italian Sandwiches
These hearty sandwiches pack beautifully for toting along on a tailgate in the fall, and perfect for a picnic or the beach in the summer.
Recipe: Pressed Italian Sandwiches
11 of28 Leigh Beisch
Devilish Chorizo Chili with Hominy
Not only is this chili easy to make ahead, it actually improves with time. If you like your chili very spicy, add an extra teaspoon of chipotle powder.
Recipe: Devilish Chorizo Chili with Hominy
12 of28 Annabelle Breakey
Chorizo-Beef Nachos
Using two different types of meet gives these nachos extra-savory flavor.
Recipe: Chorizo-Beef Nachos
13 of28 Photo by Thmoas J. Story
Radicchio, Roasted Pepper, and Provolone Ciabatta Sandwiches
The vegetables in these sandwiches don’t get soggy as they stand, and the flavors benefit from a little time together.
Recipe: Radicchio, Roasted Pepper, and Provolone Ciabatta Sandwiches
14 of28 Ngoc Minh Ngo
California Nicoise Sandwich
Inspired by the classic French salad, this fancy tuna sandwich takes a Western turn with sourdough and avocados.
Tailgate tip: Go ahead and make these ahead of time because they pack perfectly.
Recipe: California Nicoise Sandwich
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Frito Pie with Red Chili
What's not to love about this retro ground-beef chili piled onto Fritos, with all the fixings?
Recipe: Frito Pie with Red Chili
16 of28 James Carrier
Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema
Purchase a roast chicken and shred it to make the preparation that much easier.
Recipe: Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema
17 of28 Photo by Iain Bagwell
Grass-Fed Burgers with Chipotle Barbecue Sauce
Top grass-fed burger with a sauce of smoked chiles, brown sugar, ketchup, molasses, orange juice concentrate, and garlic. The sauce is also excellent on grilled chicken and ribs. Recipe: Grass-Fed Burgers with Chipotle Barbecue Sauce
18 of28 Photo by Ngog Minh Ngo
Potato Salad with Artichokes, and Green Bean, Hazelnut, and Mint salad
Give your guests options by serving both these sides. This zingy potato salad with artichokes is rich and creamy, while the green bean salad topped with a bright lemon dressing is light and fresh.
Recipe: Potato Salad with Artichokes and Asparagus
Recipe: Green Bean, Hazelnut, and Mint Salad with Lemon Dressing
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The New Three-Bean Salad
No canned kidney beans here―and the flavors get even better if you start the salad a day ahead.
Recipe: The New Three-Bean Salad
20 of28 Photo by Thomas J. Story
Spinach and Orzo Salad
This herb vinaigrette-dressed pasta salad keeps better than a mayo-based one from the deli—and tastes better too.
Recipe: Spinach and Orzo Salad
21 of28 Photo by Sunset
Chicken, Corn, and Tomato Pasta Salad
Toss together shredded chicken with orzo pasta, sweet corn, chopped red onion, and basil. Add a ricotta-lemon dressing. Dinner's ready.
Recipe: Chicken, Corn, and Tomato Pasta Salad
22 of28 Photo by Jim Henkens
Tomato, Sweet Onion, and Parsley Salad
Soaking the onions in water smooths out all their rough edges.
Tailgate tip: You can make this salad up to 1 day ahead.
Recipe: Tomato, Sweet Onion, and Parsley Salad
23 of28 Photo by Iain Bagwell
Blue Cheese Cornbread
Add freshly cut corn kernels to your favorite cornbread batter along with blue cheese and chopped fresh chives.
Basic Cornbread Recipe: Cornbread
24 of28 Photo by Iain Bagwell
Roasted Tomato and Three-Chile Salsa
The layers of deep flavor come from roasted vegetables and pan-toasted chiles.
Recipe: Roasted Tomato and Three-Chile Salsa
25 of28 Photo by Annabelle Breakey; styling by Karen Shinto
Poblano and nopales chimichangas
Who needs the deep fryer when you can bake a flaky crust?
Recipe: Poblano and nopales chimichangas
26 of28 Photo by Thomas J. Story
Desserts: Chocolate Hazelnut Brownies
Chewy, and big enough to share—though you may want every bite. For the richest flavor, use dark chocolate and cocoa such as Scharffen Berger.
Recipe: Chocolate Hazelnut Brownies
27 of28 Photo by Jim Henkens
Chocolate Chip Peanut Butter Bars
These sinfully rich bars pack the benefits of whole-wheat flour, wheat germ, and rolled oats.
Recipe: Chocolate Chip Peanut Butter Bars
28 of28 Photo by Dan Goldberg
Butternut Squash Spice Cake
Remarkably moist and tender, this cake gets its fall warmth from spices like cinnamon, nutmeg, allspice, and a hint of black pepper. Whole-wheat pastry flour adds nutrients without compromising taste or texture.
Recipe: Butternut Squash Spice Cake