6 Delicious Appetizer Recipes for Super Bowl Sunday

Do you have your menu ready for Super Bowl Sunday? Even if your team didn’t make it to the big game, the Super Bowl is a great opportunity to try out fun recipes to wow your family and friends. That’s why we’ve curated a list of appetizer recipes from some of the top appliance manufacturers like Wolf, Big Green Egg, Miele, GE, Thermador, and LG to make putting your menu together quick and easy.

1) Chicken Enchiladas from Wolf
Chicken Enchiladas

First up, we have these crispy chicken enchiladas from Wolf Corporate Chef Ann Marie Soohoo. This easy appetizer can be made in the Wolf convection steam oven and is sure to have your guests reaching for seconds.


  • 2 pounds shredded cooked chicken – (rotisserie chicken from the grocery store works great!)
  • Butter – (a few tablespoons)
  • 12 oz. cream cheese
  • 2 – 7 oz. cans green chilies chopped – then drained on paper towel
  • 2 large onions chopped
  • 1 cup heavy cream
  • 2 tsp. cumin
  • 1-2 teaspoons fresh ground pepper
  • 1-2 tablespoons Maldon sea salt
  • Monterey Jack Cheese – shredded
  • Scallions – chopped
  • 8-10 fajita size flour tortillas

How to Make It:

  • In a 8 qt stockpot, add the butter over medium heat. Add the chopped onions and cook until they are soft – about 5 – 7 minutes.
  • Add the drained, chopped chili’s, salt, pepper and cumin. Sauté for a few minutes.
  • Add the cream cheese and let it melt. Add the chicken and mix everything together. Let the mix cool.
  • Lay the tortilla on your work surface – fill down the middle of the tortilla with about 1/2 cup of the chicken mix. Roll closed and set the seam side down in the baking dish. You should get about 8 enchiladas.
  • At this point you can wrap the baking dish tightly with plastic wrap and freeze.
  • If you are ready to bake – preheat the convection steam oven to 325 using convection humid mode.
  • Drizzle the heavy cream over the enchiladas. Bake for about 20 minutes – then sprinkle with the shredded Monterey Jack cheese and bake until dish is bubbly and cheese is melted.
  • Serve with scallions and sour cream – guacamole is good too

Looking for more creative ways to cook with steam? Check out our Wolf Convection Steam oven video, where Chef Ann Marie taught us about all the surprising things you can make with the help of a steam oven.

2) Buffalo Chicken Pull-Apart Bread from Big Green Egg
Buffalo Chicken Pull-Apart Bread

Nothing says Super Bowl Sunday quite like buffalo chicken. This hearty twist on a classic favorite comes courtesy of our friends at outdoor cooking favorite, Big Green Egg.


  • 6 tbsp butter, melted
  • 1/3 cups of Big Green Egg Cayenne Pepper Hot Sauce
  • 1½ cups of shredded roasted chicken
  • ½ cup blue cheese, crumbled
  • ½ cup cheddar, shredded
  • 2 tbsp chives, chopped
  • 2 tbsp cilantro, chopped
  • 1 lb. pizza dough

How to Make It:

  • Set the EGG for indirect cooking with the convEGGtor to 350°F/177°C.
  • Combine butter, hot sauce, rotisserie chicken, blue cheese, cheddar cheese and chives. Set aside.
  • Grease a Big Green Egg round drip pan. Separate pizza dough into 1-inch balls, then flatten the ball slightly to about ½ inch. Add the dough balls and the chicken mixture to the pan, alternating a bread ball and 2 tbsp chicken mixture in the outer circular area until the circle is closed.
  • Bake 40 minutes, uncovered, then cover with foil and bake 20 minutes more. Garnish with cilantro and serve with blue cheese dressing.

3) Gochujang Chicken Lettuce Wraps from Miele
Gochujang Chicken Lettuce Wraps

Looking for a healthy alternative to chicken tacos? These Korean-style chicken lettuce wraps from Miele Corporate Chef Mary Moulds might be just what you need.


  • 1 Tablespoon vegetable oil
  • 1 lb. ground chicken
  • 1/3 cup diced bell pepper
  • 1/3 cup diced water chestnuts
  • 1/2 teaspoon sesame oil
  • 1 Tablespoon agave syrup or maple syrup
  • 2 Tablespoons soy sauce
  • 3 Tablespoons gochujang paste (Korean chili paste)
  • 2 Tablespoons water
  • 1 cup shredded carrots
  • 1 cup cucumber, thinly sliced in julienne (matchstick pieces)
  • 1 head butter lettuce, leaves separated
  • Sliced scallions and toasted sesame seeds for garnish

How to Make It:

  • Heat a large pan over medium-high heat.
  • Add oil, bell peppers and sauté for 2 minutes.
  • Add the ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks.
  • Add water chestnuts.
  • Add sesame oil, agave syrup, soy sauce, gochujang paste and water.
  • Stir to coat chicken well with the sauce and remove from heat.
  • To serve, place some of the chicken on each lettuce leaf and top with carrot, cucumber, scallions and sesame seeds.

4) Deviled Eggs with Dill from GE
Deviled Eggs with Dill

These quick and easy deviled eggs are guaranteed to be a hit with your guests. GE utilized the fresh taste of dill to put a twist on this classic appetizer favorite.


  • 12 eggs, hard cooked
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh dill, minced
  • 2 medium sized dill pickles, diced
  • 1-teaspoon juice from dill pickles
  • Salt & pepper to taste

How to Make It:

  • To make eggs easier to peel, place them in ice water immediately after they’ve finished cooking.
  • Carefully remove shells and cut eggs into halves. Remove egg yolks and set egg white halves aside.
  • Combine egg yolks with mayonnaise, Dijon, dill, pickles and pickle juice. Mash the yolks and mix well. Season with salt and pepper to taste.
  • Transfer egg yolk mixture into a zip top plastic bag. Cut off the corner of the bag and pipe the egg yolk mixture into the egg white halves.
  • Serve immediately or keep in the refrigerator for up to 2 days.

5) Baked Coconut Shrimp from Thermador
Baked Coconut Shrimp

These crispy golden brown coconut shrimp from Thermador are perfect for a cold night in. When combined with the zesty orange chili sauce, we can pretty much guarantee your guests will be asking for the recipe.


  • 2 pounds large tiger shrimp, peeled and deveined
  • kosher or sea salt, to taste
  • fresh ground black pepper, to taste
  • ½ cup all purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 large eggs
  • 1 cup sweetened coconut flakes
  • 1 cup Panko bread crumbs
  • ¼ cup minced flat leaf parsley, for garnish

For the Orange Chili Dipping Sauce
Whisk all ingredients together until smooth

  • 1/2 cup orange marmalade
  • zest of 1 medium orange
  • 2 tablespoons orange juice
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon kosher or sea salt, or to taste

How to Make It:

  • Pre-heat your Thermador oven to 375. Line a baking sheet pan with parchment paper.
  • Rinse and pat dry the shrimp. Season with salt and pepper. Set aside.
  • In medium bowl combine flour, ground cumin and paprika.
  • In another medium bowl, whisk together eggs.
  • In another medium bowl combine coconut flakes and panko bread crumbs.
  • Dip the shrimp in flour mixture, then dip in egg mixture, then coat the shrimp with the coconut/panko mixture.
  • Place shrimp on prepared baking sheet. Repeat coating process on all the shrimp.
  • Bake the shrimp for about 15-20 minutes or until the crust is golden brown. If needed, turn the shrimp for more even coloring after baking for 10 minutes.
  • Serve on a bed of shredded cabbage or garnished with parsley/cilantro and the orange chili dipping sauce.

6) Garlic Smashed Potatoes from GE
Garlic Smashed Potatoes

What’s better than garlic mashed potatoes? Baked garlic mashed potatoes. These golden brown potato pancakes from GE are best served with a dollop of sour cream for dipping.


  • 12 small potatoes (each about 1 1/2-inch to 2-inches in length, about 2 1/2 to 3 lb)
  • 3 tablespoons canola oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoon chopped fresh dill
  • Sour cream (optional)

How to Make It:

  • Cook potatoes in salted boiling water for 15 to 20 minutes or until just tender. Do not overcook. Drain well and pat dry. Cool slightly.
  • Preheat your GE oven to 425F. Brush baking sheet with 2 tablespoons oil. On a clean work surface, smash each potato gently with the palm of your hand to about 3/4-inch thickness. Arrange on prepared pan.
  • Combine remaining oil and garlic. Brush potatoes generously with oil mixture. Sprinkle each with salt and pepper. Bake for 30 to 35 minutes or until golden brown and crispy.
  • Sprinkle with dill and serve with sour cream, if desired.

Whether you’re hosting your immediate family or having a few close friends over for Super Bowl Sunday, these recipes are sure to have everyone talking. Be sure to follow us on Instagram for more recipes and entertaining tips and tricks.

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