BALLPARK BITESPresented by

Chili Dogs 10mPREP TIME

30mTOTAL TIME

16YIELDS

DIRECTIONSStep One: In a large pot or Dutch oven, fry bacon over me-dium-high heat until crispy. Add onions and garlic to pot, and cook until onions are translucent and soft.

Step Two: Season ground beef with Adobo and add to the pot mixture, breaking the meat into smaller pieces and cooking until brown.

Step Three: Once beef is browned, add beans, tomato sauce, 2 cups water and remaining ingredients. Bring mix-ture to a boil, cover and simmer 20 minutes.

Step Four: Meanwhile, grill hot dogs until they are lightly charred and warm throughout.

Step Five: Place each hot dog in a bun and top with cheese, if desired. Then, top each hot dog with chili and serve.

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INGREDIENTS1/2 lb. BACON, CUT INTO SMALL PIECES

1 LARGE ONION, DICED

1/2 tsp. GOYA® MINCED GARLIC

1 lb. GROUND BEEF

1 tbsp. GOYA® ADOBO ALL-PURPOSE SEASONING WITH PEPPER

1 can GOYA® SMALL RED BEANS, DRAINED AND RINSED

1 can GOYA® TOMATO SAUCE

1 packet GOYA® POWDERED BEEF FLAVORED BOUILLON

1 tbsp. GOYA® HONEY

1 tbsp. GOYA® GROUND CUMIN

1 tbsp. CAYENNE PEPPER (OPTIONAL)

FOR THE HOT DOGS16 HOT DOGS

16 HOT DOG BUNS

1 cup SHREDDED CHEDDAR CHEESE (OPTIONAL)

Spicy Chicken Bites 10mPREP TIME

35mTOTAL TIME

8YIELDS

DIRECTIONSStep One: In large zip-top bag (or in large container with lid), add chicken, olive oil, garlic, vinegar, bouillon, Sazón, Adobo, mustard and sugar. Seal bag and massage to coat chicken in marinade. Transfer chicken to refrigerator. Chill at least 30 minutes, or up to 24 hours.

Step Two: Bring chicken to room temperature 30 minutes before cooking. Meanwhile heat butter in medium sauce-pan over medium heat until melted. Stir in hot sauce, Sazón and brown sugar; bring hot sauce to boil. Reduce heat to low. Simmer, stirring occasionally, until sauce thick-ens, about 5 minutes. Remove pot from heat; keep warm.

Step Three: Heat 2” oil in large, heavy saucepan over medi-um-high heat until temperature registers 350°F on deep-fry thermometer. (Or, heat deep fryer to 350°F.) Toss chicken in flour, patting off excess. Fry chicken in batches until golden brown and cooked through, about 4 minutes per batch. Using slotted metal spoon, transfer chicken to paper towel-lined plate to drain.

Step Four: Transfer fried chicken to saucepan with hot sauce. Using spoon, stir chicken to coat in sauce. Transfer chicken to serving platter. Serve warm.

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INGREDIENTS4 BONELESS, SKINLESS CHICKEN BREAST HALVES

(ABOUT 2 LBS.), CUT INTO ¾” PIECES

2 tsp. GOYA® EXTRA VIRGIN OLIVE OIL

2 tsp. GOYA® MINCED GARLIC, OR 4 CLOVES GARLIC, FINELY CHOPPED

1 tsp. GOYA® RED WINE VINEGAR

1 packet GOYA® CUBITOS CHICKEN BOUILLON

1 packet SAZÓN GOYA® WITH CORIANDER AND ANNATTO

1/2 tsp. GOYA® ADOBO ALL-PURPOSE SEASONING WITH PEPPER

1/2 tsp. DIJON MUSTARD

1/2 tsp. SUGAR

GOYA® CORN OIL, VEGETABLE OIL OR CANOLA OIL, FOR FRYING

FLOUR, FOR DREDGING

FOR THE SAUCE:1/4 cup BUTTER (½ STICK)

3/4 cup HOT SAUCE

2 packets SAZÓN GOYA® WITH CORIANDER AND ANNATTO

1 tbsp. BROWN SUGAR

Bean Chili Plantain Chip “Nachos” 10mPREP TIME

35mTOTAL TIME

8YIELDS

DIRECTIONSStep One: In large zip-top bag (or in large container with lid), add chicken, olive oil, garlic, vinegar, bouillon, Sazón, Adobo, mustard and sugar. Seal bag and massage to coat chicken in marinade. Transfer chicken to refrigerator. Chill at least 30 minutes, or up to 24 hours.

Step Two: Preheat oven to 375ºF (190ºC). Scatter half of the plantain chips onto baking sheet. Spoon half of the chili over top. Sprinkle half of the cheese and jalapeños over top; repeat layers.

Step Three: Bake for 15 to 20 minutes or until cheese is melted. Scatter avocado, tomatoes, red onion, cilantro and radish over top. Serve with Taquera and Salsa Verde for dipping.

Note: Replace plantain chips with tortilla chips for a more traditional sharing platter.

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INGREDIENTS2 tbsp. GOYA® EXTRA VIRGIN OLIVE OIL

1 SMALL ONION, FINELY CHOPPED

1 tbsp. CHILI POWDER

1 tbsp. GOYA® MINCED GARLIC

2CHIPOTLE PEPPERS FROM 1 CAN (7 OZ.) GOYA® CHIPOTLE PEPPERS IN ADOBO SAUCE, FINELY CHOPPED

2 cans GOYA® PINTO BEANS, RINSED

1 can GOYA® TOMATO SAUCE

2 bags PLANTAIN CHIPS - ORIGINAL

3 cups SHREDDED MEXICAN CHEESE BLEND

1/4 cup GOYA® JALAPEÑO NACHO SLICES

1 LARGE RIPE AVOCADO, PITTED AND DICED

1/2 cup SEEDED AND DICED TOMATOES

1/2 cup FINELY CHOPPED RED ONION

1/2 cup FRESH CILANTRO LEAVES

1/3 cup SHAVED RADISH

SALSA TAQUERA, FOR DIPPING

SALSA VERDE, FOR DIPPING

Queso Fundido 10mPREP TIME

20mTOTAL TIME

4YIELDS

DIRECTIONSStep One: Heat oven to 350°F. Heat oil in medium sauté pan over medium-high heat. Add onions; cook until soft and translucent, about 5 minutes. Add chorizo; cook until lightly browned, about 2 minutes. Add jalapeño pepper and garlic, cook until fragrant, about 1 minute more. Stir in chipotle sauce; remove from heat.

Step Two: Meanwhile, fill 9”x13” glass baking dish halfway with water. Place 8”x8” glass baking dish inside to create a bain marie. Place shredded cheese in smaller dish. Top cheese with chorizo mixture; cover tightly with aluminum foil.

Step Three: Bake until cheese melts, about 10 minutes. Serve hot, with warm tortillas.

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INGREDIENTS1 tbsp. GOYA® EXTRA VIRGIN OLIVE OIL

1/2 cup SMALL ONION, FINELY CHOPPED

1 pkg. CHORIZO, FINELY CHOPPED

1 GOYA® JALAPEÑO PEPPERS, FINELY CHOPPED (ABOUT 1 TBSP.)

2 tsp. GOYA® MINCED GARLIC

2 tbsp. SALSITA CHIPOTLE CHILE

16 oz. CHEDDAR CHEESE, OR 1 LB. SHREDDED MONTEREY JACK OR MOZZARELLA CHEESE

1 pkg. GOYA® CORN TORTILLAS, WARMED

Arepa with Chicken and Avocado 25mPREP TIME

50mTOTAL TIME

8YIELDS

DIRECTIONSStep One: In a medium saucepan over medium-high heat, bring 4 cups water to a boil. Add bouillon, stirring until dissolved. Add chicken; cook until cooked-thorough, about 20 minutes; transfer to refrigerator until cold. Shred chick-en. In a medium bowl, stir together chicken, mayonnaise, onion, guacamole, garlic and cilantro. Season with adobo. Gently fold in avocado. Refrigerate until ready to use.

Step Two: In medium bowl, stir together masarepa and salt. Add 2 ½ cups lukewarm water. Stir until combined; let sit 5 minutes. Using wet hand, knead dough until smooth. Divide dough into 8 portions. Form dough into small balls.

Step Three: Heat oil in large comal or non-stick skillet over medium-high heat. Add balls, leaving at least 3” space between dough. Using palm of hand, flatten balls to ½” thickness. Cook, flipping once, until golden brown on both sides, about 7 minutes total. Repeat with remaining dough.

Step Four: Using knife, halve arepas horizontally without detaching end. Divide filling evenly among arepas..

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INGREDIENTS2 packets GOYA® POWDERED CHICKEN FLAVORED BOUILLON

2 BONELESS CHICKEN, SKINLESS CHICKEN BREASTS (ABOUT 1 LB.)

1/2 cup GOYA® MAYONNAISE

1/2 SMALL YELLOW ONION, FINELY CHOPPED (ABOUT ½ CUP)

1/4 cup GUACAMOLE, THAWED

1 tsp. GOYA® MINCED GARLIC

2 tsp. FINELY CHOPPED FRESH CILANTRO

GOYA® ADOBO ALL-PURPOSE SEASONING WITH PEPPER, TO TASTE

1 AVOCADO, FINELY CHOPPED

FOR THE AREPA:

2 cups GOYA® MASAREPA – PRE-COOKED WHITE CORN MEAL

1 tsp. SALT

2 tsp. GOYA® EXTRA VIRGIN OLIVE OIL

Chipotle Chicken Sandwich 15mPREP TIME

35mTOTAL TIME

5YIELDS

INGREDIENTSDIRECTIONSStep One: Transfer chicken to gallon-size zip-top bag. Add chopped chipotle pepper, 3 tbsp. chipotle sauce, gar-lic, lime juice and adobo; seal bag. Rub to coat chicken in marinade; transfer to refrigerator. Marinate at least 30 minutes, or until ready to grill

Step Two: In small bowl, stir together mayonnaise and remaining 1 tbsp. chipotle sauce until well combined; cover and set in refrigerator until ready to use.

Step Three: Heat grill to medium-high heat. Add chicken to hot, greased grill grates. Grill, flipping once, until chicken is golden brown and cooked through (internal temperature registers 165° on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Lightly toast cut sides of rolls on grill.

Step Four: To assemble each sandwich, spread both cut sides of roll with 1 tbsp. reserved chipotle mayonnaise. Add chicken to bottom roll. Layer with 2 avocado slices, 2 tomato slices and 1 lettuce leaf. Replace top of roll and serve immediately.

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1 pkg(1.5 lbs.) BONELESS, SKINLESS CHICKEN BREASTS

1CHIPOTLE PEPPER, FINELY CHOPPED, PLUS 4 TBSP. SAUCE FROM 1 CAN (7 OZ.) GOYA® CHIPOTLE CHILES IN ADOBO SAUCE, DIVIDED

1 tbsp. CHIPOTLE PEPPERS IN ADOBO SAUCE

1 GOYA® MINCED GARLIC, OR 4 CLOVES GARLIC, FINELY CHOPPED

2 tsp. LIME, JUICED (ABOUT 2 TBSP.)

1/2 cup 2 TBSP. MAYONNAISE

5 KAISER ROLLS, HALVED

10 AVOCADO SLICES (FROM 1 AVOCADO)

10 TOMATO SLICES (FROM 2 MEDIUM TOMATOES)

5 LEAVES FROM 1 HEAD GREEN LEAF LETTUCE