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Starters

College Basketball Tournament Finger Foods

These meatball and chicken nacho recipes are the perfect hearty snacks to eat while enjoying College Basketball playoffs (or any sports fan gathering)!   

Close up of meatballs on skewers Close up of meatballs on skewers

Cheer on your favorite teams and score points with your guests with these easy and delicious finger foods.

Ingredients

Yields: 6
Cook: mins
Prep: 20 mins

Grilled Game Day Nachos with Chicken

•4 boneless, skinless chicken breast
•1- 16 ounce bag tortilla chips
•2 cups Monterey jack cheese, shredded
•1- 15 ounce can refried beans
•1/2 cup sour cream
•1/2 cup tomatoes, diced
•1/2 cup pickled jalapeño slices
•1/2 cup green onions, sliced
•1/2 cup olives, sliced
•1/4 teaspoon salt
•1/4 teaspoon pepper

Bacon-and-Beef Grilled Meatballs

•1 pound ground beef chuck, at least 20 percent fat
•1 egg
•1/2 cup bread crumbs
•1/2 cup parmesan cheese
•1 yellow onion, diced
•1 teaspoon garlic, minced
•1 teaspoon parsley, chopped
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•1/4 cup olive oil
•6 slices of bacon, chopped

Preparation

Grilled Game Day Nachos with Chicken

•In a large bowl, soak Cowboy Natural Wood Chips in water for at least 30 minutes
•Fill half of grill with Cowboy Harwood Lump Charcoal and light
•Season chicken breasts evenly with salt and pepper
•Once grill is hot and coals have ashed over, drain water from wood chips and add them to hot coals
•Place chicken over indirect heat on grill grate
•Cover grill and allow chicken to cook for 5 minutes each side, adding additional lump charcoal and soaked wood chips as needed
•Once chicken breasts have reached an internal temperature of 165 degrees, remove from grill and allow to cool before cutting into 1-inch cubes
•Place a large cast iron skillet on grill and allow to heat over direct heat for 5 minutes
•Transfer half of tortilla chips into preheated skillet
•Spread half can of refried beans over chips, top with half of chicken and sprinkle with 1 cup of cheese
•Forming a second layer, top with remaining chips, beans, chicken and cheese
•Cover skillet with lid and allow to cook for 5-7 minutes, or until cheese has melted
•Remove from grill and top with sour cream, tomatoes, jalapeño slices, green onions and olives
•Serve and enjoy!

Bacon-and-Beef Grilled Meatballs

•Add bacon and onion to food processor and pulse until finely chopped
•Transfer mixture to a medium bowl and add ground beef, egg, bread crumbs, parmesan cheese, garlic, parsley, salt and pepper and mix until just combined, taking care not to overwork the meat
•Dampen your hands with water and form mixture into 1 inch meatballs, about 2 tablespoons each
•Secure meatballs in place with a toothpick and place on tray
•Cover and refrigerate for at least 1 hour
•Prepare grill with Cowboy Hardwood Lump Charcoal and light
•Brush meatballs evenly with olive oil
•Transfer meatballs to grill over indirect heat
•Cover grill and allow meatballs to cook for 12-15 minutes, flipping once
•Remove meatballs from the grill and allow to cool for several minutes
•Serve with your favorite dipping sauces and enjoy!

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