With over 3 million people in the U.S. diagnosed with Celiac disease, restaurants and other establishments are changing their menus to accommodate their gluten-free clientele. Many stadiums across the country have begun to offer gluten-free options, from gluten-free hotdog and hamburger buns to cookies and beer!
Unfortunately, for those of you headed to Dallas for Super Bowl weekend will have to bring your own game day snacks, the new stadium doesn’t have gluten-free options. However, according to the website, they do permit people with “medical requirements and special needs” who can call ahead to bring in food and beverages. If you are planning on attending the game and want to bring in some gluten-free snacks, or some New Planet Beer, give the Cowboys Stadium Guest Services a call at (817) 892-4161.
For those of you watching the game from home or at a friends house, pick up some New Planet Beer at your local Colorado liquor store.
Here is a recipe to go along with your New Planet Beer.
Emeril’s Black Bean and Corn Quesadillas
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc
- 2 teaspoons olive oil, plus more for cooking quesadilla
- 1/2 cup diced red pepper
- 1 cup frozen corn
- 1/2 cup canned black beans, rinsed and drained
- 1 teaspoon ground cumin
- Kosher salt and black pepper
- 1 lime, juiced
- 12 corn tortillas
- 1 tablespoon chopped fresh cilantro
- 3/4 cup grated queso blanco cheese or Monterey jack cheese
- Salsa for serving
- Light Sour Cream for serving
Method: Heat 1 teaspoon olive oil in a medium sized saute pan over medium heat. Add red peppers, corn, and black beans. Season with cumin, salt and pepper, cook for 3 to 5 minutes.
Add the lime juice, stir to combine, and remove from heat.
To assemble: Lay one tortilla in a hot skillet. Add 1/4 cup filling and then top with 2 tablespoon grated cheese. Top with another tortilla and cook for 2 to 3 minutes, until slightly browned on the bottom tortilla. Flip and cook on the other side until slightly browned and the cheese has melted.
Cut each quesadilla into six triangles and serve warm with Salsa and light sour cream. Serves 6 to 8