8 oz. pkg. cream cheese
1 can Hormel chili (no beans)
1 sm. can chopped green chilies
2 tbsp. chopped green onions
1 sm. can chopped black olives
1 pkg. (9 oz.) Monterey Jack cheese, shredded
Layer in a glass pie pan starting with cream cheese on bottom. Microwave on high 2 to 3 minutes, or bake at 350 degrees for 7 to 9 minutes. Serve with corn chips.
OR
MEXICAN SNACK SQUARES
2 (8 oz.) cans Crescent Dinner Rolls
16 oz. can refried beans
1 c. sour cream
2 tbsp. taco seasoning mix
6 oz. shredded Cheddar cheese
1/2 c. green onion, chopped
1/2 c. green bell pepper, chopped
1 c. tomatoes, chopped and seeded
1/2 c. sliced ripe olives
Salsa (optional)
Heat oven to 375 degrees. Unroll dough into 4 long rectangles. Place cross wise in ungreased 15 x 10 x 1 inch pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Bake at 375 degrees for 14 to 19 minutes or until golden brown. Cool completely. Spread beans over crust to within 1/2 inch of edges. In a small bowl, combine sour cream and taco seasoning; mix well. Spread sour cream mix over beans. Sprinkle with cheese, onions, peppers, tomatoes and olives over sour cream. Cover and refrigerate 1 hour. Cut into squares. Serve with salsa if desired. 30 appetizers. I used 1 1/2 cans of beans and 1 1/2 cups sour cream with entire package of taco seasoning mix for a heartier appetizer.Have quick %26amp; easy appetizer recipes for Cinco De Mayo party?
maybe try looking at this thread?
http://www.recipezaar.com/bb/viewtopic.z鈥?/a>Have quick %26amp; easy appetizer recipes for Cinco De Mayo party?
BLACK BEAN AND CORN SALSA:
1 can sweet corn
1 can black beans
1 can ro-tel
1 jalapeno - diced
8 oz crumbled feta cheese
tbsp lime juice
2 tbsp italian dressing
diced onion (as much as you like...i don't like onion, so i leave it out)
drain corn, black beans, and about 3/4 of the juice out of the ro-tel. rinse black beans. mix all ingredients in a large bowl, serve cold with chips...it is delicious!
Layer refried beans, then shredded cheddar cheese, top with sour cream and diced tomatoes. Serve with tortilla chips.
Cream cheese, chili without beans and cheddar jack cheese. Cream cheese on the bottom of a 8'; by 8'; pan, top with chili and cheese. Bake at 350 until hot and bubbly. Serve with tortilla chips.
Mexican Quiche Cups
We liked this with tomatillo salsa as well as traditional tomato salsa.
4 (4-inch) chorizo sausage links (about 3/4 pound), chopped
2 (10-ounce) cans refrigerated pizza crust
1 cup (4 ounces) shredded Mexican four-cheese blend
5 large eggs
1/2 cup milk
1/2 teaspoon ground cumin
1/8 teaspoon pepper
Salsa (optional)
Sour cream (optional)
Cook chorizo sausage in a large skillet over medium heat 5 minutes or until browned. Drain and set aside.
Roll or pat 1 can pizza crust dough into a 15- x 10-inch rectangle; cut into 6 (5-inch) squares. Press squares into a lightly greased 12-count muffin pan, skipping every other muffin cup. Repeat procedure with remaining 1 can pizza crust dough and another lightly greased 12-count muffin pan.
Spoon sausage evenly into prepared cups; sprinkle evenly with cheese.
Stir together eggs and next 3 ingredients; pour evenly over cheese.
Bake at 375掳 for 20 minutes or until golden brown. Serve with salsa and sour cream, if desired.
Mexican Pizza: Unroll 1 can pizza crust dough, and press into a lightly greased 15- x 10-inch jellyroll pan. Cook sausage as directed. Sprinkle sausage and cheese evenly over dough; top with egg mixture and 1 cup salsa. Bake at 400掳 for 20 minutes or until set. Makes 6 to 8 servings. Prep: 10 min., Bake: 20 min.
Yield: Makes 1 dozen
Quick Quesadillas
For easier flipping, place one tortilla in the skillet, top with fillings, and fold in half. Cook as directed, and cut into three triangles.
6 (6-inch) flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese
3/4 cup (3 ounces) shredded Cheddar cheese
1 (4-ounce) can chopped green chiles, undrained
3 medium plum tomatoes, chopped
Vegetable cooking spray
Sour cream
Salsa
Place 1 flour tortilla in a small lightly greased nonstick skillet. Sprinkle with 2 tablespoons each of shredded cheeses. Spread with 1 tablespoon chiles; sprinkle with 3 tablespoons tomatoes. Top with 1 tortilla, and coat with cooking spray.
Cook quesadillas over low heat 2 to 3 minutes on each side or until golden. Remove from skillet; keep warm.
Repeat procedure with remaining tortillas, cheeses, chiles, and tomatoes. Cut each quesadilla into 6 triangles. Serve with sour cream and salsa.
Yield: 6 appetizer servings
Okra Rellenos
4 ounces Monterey Jack cheese with peppers
1 pound fresh okra (4-inch-long pods)
1 cup self-rising flour
1/3 cup self-rising cornmeal
1 large egg
1/2 cup buttermilk
1/2 cup dark beer
Corn oil
1/2 teaspoon salt
Cut Monterey Jack cheese into 3- x 1/4- x 1/4-inch sticks.
Cut a lengthwise slit in each okra pod, cutting to but not through ends; push seeds aside. Stuff pods with cheese sticks, and set aside.
Combine flour and cornmeal in a large bowl; make a well in center of mixture.
Stir together egg, buttermilk, and beer; add to dry ingredients, stirring until smooth.
Pour oil to depth of 3 inches into a Dutch oven; heat to 375掳. Dip stuffed okra in batter, coating well; fry, a few at a time, in hot oil until golden. Drain on paper towels. Sprinkle with salt; serve immediately with salsa.
Yield: 2 dozen
No comments:
Post a Comment