If my favorite team isn't playing in the Super Bowl, you best believe I'm going to at least have all of my favorite people over for all of my favorite snacks representing the two opposing teams. This year we lucked out ... think whole hog vinegary Carolina Panther barbecue and Denver Bronco cheese buttons with hot mustard. If your Super Bowl party is a little more mainstream, I've got your back with a party-pleasing dipper.

I learned from my Mario by Mary catering pal, Mary Giuliani, that I want to serve a passed appetizer that doesn't actually look like I hired a caterer. I want hors d'oeuvres that taste and look beautiful on their own merit. So let me introduce you to chicken flautas with pickled jalapeno pico de gallo.

We usually make these delicious winners the day after roasted chicken night, using leftovers. But chicken thighs are still one of the most inexpensive cuts of meat if you are starting from scratch. The success of this dish is dependent on the amount of love you put in with the chicken filling. Be bold, add more. Make. A. Lot.

Chicken Flautas with Pickled Jalapeno Pico de Gallo

Makes 12 flautas

For the flautas:

2 pounds boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil, plus 3 tablespoons

2 Spanish onions, cut into 1/4-inch dice

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