Super Bowl 50 is only a week away. When I think of Super Bowl Sunday, I think of wings, mozzarella sticks, and quesadillas. And when I think of football, I think of that artificial green turf. What better way to represent that turf than with healthy guacamole.


Guacamole Ingredients
Guacamole Ingredients


Guacamole is such an easy appetizer. No cooking is necessary, and all you need are some fresh avocados, tomatoes, onion, lime, and spices. I must admit I have had guacamole as a meal more than once because it is so simple to make and can be made in one bowl (fewer dishes).


Cheese Quesadillas
Quesadillas Ready to Become Wedges


For a football party, you can add quesadillas for your guests to enjoy with the guacamole. Quesadillas were my go-to meals for a while in college. Everything can be cooked using just one pan (let me emphasize fewer dishes). And you will cover most of your food groups if you add in some beans, peppers, onions, and tomatoes. For this recipe, I am just making a cheese quesadilla because the guacamole is really the star of this dish.


Guacamole Football Field Closeup
Guacamole Football Field Closeup


It will take some practice to “paint” the lines onto the football field. I practiced on a clean surface before I piped onto the guacamole football field. And since it is Super Bowl 50, I only painted the number “50” at the 50 yard line.


Guacamole Football Field Appetizer

This is a simple guacamole recipe. The football field is made of guacamole turf and sour cream yard lines. If you are looking for a somewhat healthy appetizer for your next game day party, this is an excellent option.

Yield: Serves 6 – 8

Prep time:
Cook time:
Total time:

  • 3 medium avocados (about 3 cups) – peeled, pitted, and mashed
  • 2 medium tomatoes (about 1 cup) – diced
  • ½ cup red onion – diced
  • 1 lime – juiced
  • Pinch of crushed red pepper
  • ¼ tsp cumin
  • ¼ tsp cayenne
  • ½ tsp salt (or to taste)
  • ¼ tsp pepper (optional)
  • ¼ tsp olive oil
  • 6 flour tortillas (soft taco size)
  • 1 cup cheddar cheese – grated
  • ¼ cup sour cream
  • tortilla chips
  1. Place the avocados in a large bowl. Add the lime juice, crushed red pepper, cumin, cayenne, salt and pepper. Mash the mixture with a potato masher.
  2. Layer the bottom of a 1.5 quart rectangular container with the diced tomatoes. Sprinkle the diced red onions on top. Pour the avocado mixture on top of the tomatoes and red onions.
  3. Using a spatula, smooth out the top of the avocado mixture.
  4. Gently cover the entire surface with room temperature water to prevent browning.
  1. Spread the olive oil in a skillet and heat over medium heat. Lay a flour tortilla in the skillet. Heat one side of the tortilla for 30 seconds, then flip to the other side with a spatula or a pair of tongs.
  2. Add cheese to one half of the tortilla. Once the cheese has mostly melted, use a spatula to fold the empty half over the cheese half. Cook until both sides are golden brown.
  3. Repeat with remaining tortillas. Cut the quesadillas into wedges.
  4. Cut the quesadillas into wedges.
  1. Place sour cream into a piping bag and squeeze bag tightly to remove excess air. Pipe some sour cream onto a surface to ensure continuous flow.
  2. Think of the guacamole football field like a 12 x 5 grid. Along the length on both sides, make 11 equally spaced dots for the grid. Along the width on both sides, make 4 equally spaced dots.
  3. Connect the 11 length-wise dots with solid piped sour cream lines, except for the two outer dots (where the end zones are). You will end up with 9 equally spaced yard lines. Pipe a line from one edge towards the center, then pipe a line from the other edge and meet at the center.
  4. Use the 2 inner width-wise dots as a guide to pipe sour cream dots across the field. Use the 2 outer width-wise dots as a guide to pipe the number “50” at the 50 yard line.
  5. Place the guacamole football field into the center of a large rectangular container such as a 13 x 9 baking pan. Arrange the quesadilla wedges like “fans” around the football field, and add the tortilla chips.

  1. If you do not have a potato masher, a spoon works just as well.
  2. You can blend the avocado and the spices in a blender to make the avocado mixture as smooth as possible.
  3. You should not need to use oil if you are using a cast iron skillet for the quesadillas.
  4. Instead of a piping bag, you can just use a ziplock bag. Make a very small snip to one of the corners. And use like you would a normal piping bag.