Host a Hall of Fame Homegate


From kickoff to the final whistle, taking your game day party to the next level starts with serving an all-star lineup of menu items. With a flavor-packed, vibrant recipe, the lineup of Fresh Cravings Salsa offers a homemade-tasting alternative to softer, duller blends of jarred salsa. Made with high-quality ingredients like vine-ripened tomatoes, crisp vegetables, zesty peppers and spices, the salsas make a perfect addition to these recipes from celebrity chef and entertainer George Duran, author of “Take This Dish and Twist It” and host of Food Network’s “Ham on the Street” and TLC’s “Ultimate Cake Off.”

Kickoff your menu with an app like these Jalapeno Bacon and Salsa Biscuit Bites that meld together traditional tailgate tastes. Then put a Tex-Mex twist on a traditional favorite with this Enchilada Lasagna, perfect for feeding a crowd of hungry fans. To round out the playbook, this Layered Mediterranean Hummus Salad can make for an accompaniment to a variety of main courses. Find more game-winning recipes made for homegating and tailgating at


Recipe courtesy of chef George Duran  ~  Servings: 4-6

  • 2  tablespoons olive oil
  • 1  large onion, chopped (1 cup)
  • 1  deli roasted chicken, skin and bones removed, shredded 
  • 2  tablespoons taco seasoning
  • 1  cup chicken stock or broth
  • 8  ounces cream cheese, at room temperature
  • 2  cups shredded Tex-Mex cheese blend
  • 16  ounces Fresh Cravings Chunky Salsa, plus additional for serving
  • 1  cup fresh cilantro, chopped
  • nonstick cooking spray
  • 6  flour tortillas (9 inches each)
  • 1  cup tortilla chips, crushed
  • 1  cup shredded cheddar cheese

Preheat oven to 350° F. In large skillet over medium-high heat, add olive oil. Add onions and cook until soft and translucent, 4-5 minutes. 

Add shredded chicken and stir in taco seasoning. Add chicken broth and bring to simmer, about 5 minutes. 

Add cream cheese, Tex-Mex cheese, salsa and cilantro. Stir until cream cheese is melted and simmer 3-4 minutes until slightly thickened. 

Spray square baking dish with nonstick cooking spray. Place two tortillas in bottom of pan, folding over or trimming sides of tortillas to fit. 

Spoon half chicken mixture over tortillas. Repeat then place remaining tortillas over top. Mix crushed tortilla chips with cheddar cheese and sprinkle over top. Bake 30 minutes, or until lasagna is bubbling and lightly browned. 

Let stand 10 minutes then top with additional salsa before serving.


Recipe courtesy of chef George Duran  ~  Servings: 4-6

  • 2  containers (10 ounces each) Fresh Cravings Hummus, any flavor
  • 1  cup sliced cucumbers
  • 1/2  cup Kalamata olives, seeded and roughly chopped
  • 1/2  cup canned garbanzo beans, drained
  • 1/4  cup crumbled feta cheese
  • 3/4  cup cherry tomatoes, quartered
  • 1/4  red onion, finely chopped
  • 2  tablespoons finely chopped fresh parsley 
  • 1/2  lemon, juice only
  • extra-virgin olive oil
  • zaatar, for sprinkling (optional)
  • pita bread or tortilla chips

On bottom of large, flat serving dish or platter, use spoon to evenly spread hummus. Layer cucumbers, olives, garbanzo beans, feta cheese, cherry tomatoes, red onion and parsley throughout hummus. Squeeze lemon juice over top. Drizzle with olive oil and sprinkle with Zaatar, if desired.  Serve immediately with pita bread or tortilla chips.