BIG GAME. BIG TASTE.

BIG FIESTA.

Win 1 of 31 prizes, perfect for the ultimate sports lover!

season tickets, gift cards and more!

1 GRAND PRIZE WINNER

PAIR OF SEASON TICKETS

10 FIRST PRIZE WINNERS

$500 Restaurant Gift Card & COOKING CLASSES

20 Second Prize Winners

$500 VISA GIFT CARD

SORRY!

This contest has ended!

Experience Big Taste!

Make your home game-day ready with our favorite Mission Fiestagating recipes!

Buffalo Chicken Tortilla Pizza

South of the Border Guacamole Dip

Baked Taquitos

Mediterranean Nachos

Buffalo Chicken Tortilla Pizza

  1. 2 Mission® Burrito Carb Balance® Whole Wheat Tortillas
  2. ¼ Cup of low-fat Ranch dressing
  3. 2 Cups of prepared and shredded Rotisserie chicken
  4. ½ Cup of prepared Buffalo wing sauce
  5. ½ Cup of crumbled Bleu cheese
  6. ½ Cup of shredded Mozzarella cheese
  7. ¼ Cup of diced Red onions
  8. ¼ Cup of diced celery

Buffalo Chicken Tortilla Pizza

INSTRUCTIONS

  1. Preheat oven to 400°F. Place a cookie sheet upside down in the oven on a rack.
  2. In a bowl, combine the shredded rotisserie chicken and buffalo wing sauce. Mix well.
  3. To assemble: Spread each tortilla with 2 tbsp. ranch dressing. Top the dressing with 1 cup chicken mixture, ¼ cup mozzarella, ¼ cup blue cheese, 2 tbsp. red onions, and 2 tbsp. celery. Repeat.
  4. Carefully place the pizzas on the hot cookie sheet in the oven. Bake the pizzas in the oven until the cheese has melted and the edges of the tortillas are golden brown, 7 to 10 minutes. Once baked, remove from oven and cut the pizzas into wedges and serve.

South of the Border Guacamole Dip

  1. 2 Large, ripe avocados
  2. 1 Chopped, medium tomato
  3. 1 Chopped, green onion
  4. 2 Green, seeded and chopped chile peppers
  5. ¼ Tsp. of black pepper
  6. 3 Tbsp. of lemon juice
  7. 1 lb. of Mission® Tortilla Strips

South of the Border Guacamole Dip

INSTRUCTIONS

  1. Chop avocados coarsely and mash until smooth. Add tomato, onion and chiles and mix gently. Add pepper and lemon juice. Stir. Cover tightly with plastic wrap until ready to serve. Serve with Mission® Tortilla Strips.

Baked Taquitos

  1. 8 Gluten Free Mission® Tortillas
  2. 2 Cups of prepared, bbq sauced pulled pork
  3. ½ Cup of crispy, crumbled bacon
  4. 2 Lightly beaten eggs
  5. 1 Cup of pico de gallo salsa
  6. Salt and pepper to taste

Baked Taquitos

INSTRUCTIONS

  1. Pre-heat a conventional oven to 350°F.
  2. Warm the tortillas by heating in a sauté pan over medium heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds. In the center of each tortilla, spread ¼ cup sauced pulled pork and 1 tbsp. bacon. Fold the bottom of the tortilla up over the pulled pork, pull down and roll until almost closed. Using the lightly beaten egg, brush a little egg over the edge, and finish rolling to seal. Place seam side down on a parchment lined cookie sheet. Repeat for the remaining tortillas. Using remaining beaten egg, brush each taquito with egg wash to coat the outside to give it a golden brown color for the finished taquitos.
  3. Bake in the pre-heated oven for 10-12 minutes, or until the internal temperature reaches 165°F on a thermometer.
  4. To serve: place two taquitos on a plate with 2 tbsp. salsa.

Mediterranean Nachos

  1. 6 Cups of Mission® Organics Tortilla Chips
  2. 1 ½ lbs. of ground lamb
  3. 2 Tbsp. of Greek seasoning
  4. 1 Tbsp. of hot sauce (or more for some extra spice)
  5. 1 Cup of low fat shredded Jack cheese
  6. 1 pt. of each (halved farmers market cherry tomatoes and yellow tomatoes)
  7. 1 English cucumber (peeled, seeded and chopped)
  8. 1 Cup of halved, pitted Kalamata olives
  9. ½ Red onion, cut into thin slices
  10. ½ lb. crumbled Feta cheese
  11. Mediterranean dressing
  12. Tzatziki sauce

Mediterranean Nachos

INSTRUCTIONS

  1. Combine Greek seasoning with ground lamb. Using medium fry pan, cook meat until done, crumble and add hot sauce. Set aside.
  2. Combine tomatoes, cucumber, olives and onion with Mediterranean Dressing and gently toss. Set aside.
  3. Place ¼ bag of Mission® Organics Tortilla Chips on microwave safe plate.
  4. Top chips with ¼ cup of meat mixture and ¼ cup of Jack cheese. Place in microwave for 30-40 seconds or until cheese melts.
  5. Top chips and melted cheese with tomato, cucumber, olive, onion and dressing mixture
X

Thank you!

Your registration has been confirmed.