Game Day Recipe Roundup

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Game Day Recipe Roundup

Our team is prepping for a football-filled Sunday with all the fresh-milled snacks. Chef Tony loves nothing more than game day meal prep, so we're sharing 3 of his favorite crowd-pleasing recipes. 

Who knows whether the game will be close or the commercials watchable. One certainty is that One Mighty Mill can help you create the most snack-able, fresh-milled Super spread! Turn our tortillas, pretzels and mini bagels into the real draw for the big game. -- Chef Tony 

Buffalo Chicken Quesadillas with Feta & Roasted Lemon Broccoli 

Serves 8 as an appetizer 


3 cooked chicken breasts, cut in ¾-inch dice (about 3 cups) 

½ cup Frank’s RedHot sauce  

2 cups roasted broccoli florets 

Zest of 1 lemon  

10 oz. feta, crumbled (about 1 1/2 cups) 

OMM tortillas 

3 Tbs. olive oil 


1. In a medium bowl, toss the chicken with the hot sauce. In another bowl, toss the broccoli with the lemon zest.

2. To assemble the quesadillas, sprinkle half of the feta on 3 of the tortillas. Sprinkle the chicken and broccoli evenly across the cheese. Then top with the remaining feta and the remaining 3 tortillas.

3. To cook, working in batches, brown the quesadillas on both sides in a pre-heated cast-iron skillet (or heavy-based nonstick skillet) with 1 Tbs. oil over medium heat until the cheese melts and the quesadillas heat through, about 5 minutes total per quesadilla.  

4. Serve immediately or hold in a 250F oven for 30 minutes.    

OMM Sea Salt Pretzels with Lemon Hummus  

This one is simple and quick. You can make your own hummus or, even easier, doctor store-bought with some fresh lemon juice and lemon zest. Then serve with a healthy drizzle of olive oil, a sprinkling of pimenton de la Vera, and a handful of Mighty Pretzels


Two-Bite Pizzettas with Jalapeños & Roasted Corn (aka pizza bagels)

Serves 8 as an appetizer 


1 pack of OMM Mighty Mini Bagels (10 each, halved)

14.5-oz can diced tomatoes, drained 

12 leaves fresh basil, torn into pieces 

1 Tbs. olive oil  

Kosher salt and freshly ground black pepper 

1 cup corn kernels (from 2 ears roasted corn) 

1 – 2 jalapenos, thinly sliced 

12 oz. fresh mozzarella, thinly sliced 


1. Set the oven to 425F and arrange the halved bagels on a rimmed baking sheet lined with parchment paper or foil. Bake the bagels until they start to brown lightly, about 8 minutes.

2. Meanwhile, in a small bowl, toss the tomato with the basil, olive oil, 1 tsp. salt, and ½ tsp. pepper.

3. Spoon the tomato on top of the bagels and then top with the corn, jalapeno, and fresh mozzarella. Sprinkle lightly with salt.

4. Bake in a 425F oven until browned and melted, and 12 minutes. Serve immediately. 

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