'Thursday Night Football' food face-off: Arizona vs St. Louis
As the Arizona Cardinals face the St. Louis Rams in Week 15's Thursday night matchup, we put chicken enchiladas up against toasted ravioli.
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3 min read
Our second-to-last Thursday Night Football game takes us to the NFC West where the division-leading Cardinals look to stay atop the division, while the Rams continue to play outstanding football in the spoiler role.
With Arizona being one of four U.S. states to border Mexico, it is no surprise that Mexican food has a huge influence in Phoenix, so representing the Cardinals and Arizona, Chef Ingraham has prepared his chicken enchiladas. For St. Louis, barbeque would be the obvious choice, but since we already saw Will Brinson, Dave Richard and the gang stuff themselves with Hard 8 BBQ from Dallas last week, Chef Ingraham is going with the St. Louis toasted ravioli this week.
Tune in to Thursday Night Live right here on CBSSports.com starting at 6:30 p.m. ET as Joy Taylor, Jamey Eisenberg, Will Brinson and Dave Richard stuff their faces, preview the game and help you advance in your fantasy football playoffs.
Arizona: Chicken enchiladas
Ingredients:
• 3 tablespoons vegetable oil
• 1 pound skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 red onion, chopped
• 3 cloves garlic, minced
• 1/2 cup frozen corn, thawed
• 3 canned whole green chiles, seeded and coarsely chopped
• 2 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 8 corn tortillas
• 1 cup enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
Method:
1. Coat large sauté pan with oil.
2. Season chicken with salt and pepper.
3. Brown chicken over medium heat.
4. Sprinkle chicken with cumin, garlic powder, chili powder, and smoked paprika before turning.
5.Remove chicken from the pan and ,allow to cool.
6. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté.
7 Shred chicken breasts apart by hand.
8. Add shredded chicken to sauté pan, combine with vegetables.
9. Dust the mixture with flour to help set.
10. Soften tortillas by microwaving on high for 30 seconds.
11.Coat the bottom of a 13x9-inch pan with a ladle of enchilada sauce.
12. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat.
13. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place enchiladas in the pan with seam side down. Top with remaining enchilada sauce and cheese.
14.Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.
15. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.
St. Louis: Toasted ravioli
Ingredients:
• 6 whole eggs
• 1/2 cup whole milk
• 2 cups all-purpose flour
• 1 tablespoon dried Italian herbs
• 1 tablespoon creole seasoning
• 2 cups panko bread crumbs
• 24 whole frozen ravioli (cheese or meat)
• 2 cups marinara sauce, heated (recipe follows)
• 1/4 cup shredded Parmesan cheese
• Deep fryer with oil heated to 400 degrees
Ingredients for the marinara sauce:
• 3 tablespoons olive oil
• 2 onions, chopped
• 3 garlic cloves, minced
• 2 1/2 cups peeled, seeded, diced tomatoes
• 1/4 teaspoon dried oregano, crumbled
• 1/4 teaspoon sugar
• Pinch of dried basil, crumbled
• Salt and pepper
Method for the sauce:
1. Heat oil in heavy medium saucepan over medium heat.
2. Add onions and garlic and sauté until translucent, about 5 minutes.
3. Add tomatoes, oregano, sugar and basil and simmer until thickened, stirring occasionally, about 1 hour.
4. Season with salt and pepper.
Method for the ravioli:
1. Whisk together the eggs and milk in a shallow dish.
2. Combine Italian herbs and the flour in a separate shallow dish.
3. Incorporate the creole seasoning with the panko bread crumbs and pour into a third dish.
4. Working One at a time, drop the ravioli into the egg mixture, then dredge them in flour, then dunk them once again in the egg mixture, then coat them in the bread crumbs. Set the coated ravioli on a foil-lined pan as you go.
5. Working three or four at a time, drop the breaded ravioli into the oil and fry them for 1 1/2 to 2 minutes, until the surface is golden brown and the filling is hot.
6. Remove the ravioli and transfer to a paper towel-lined pan to drain. Repeat with the rest of the ravioli.
7. Transfer them to a serving platter. Sprinkle on the Parmesan and serve with the marinara sauce.
