Mexican Style appetizers for a pot luck?!
Next weekend I am attending a get together and the theme for the food is mexican, I have been asked to contribute!. The main dishes that are going to be served are Taco soup and carne asada!. What appetizers would go together well with these dishes!?
Thank you for any ideas!Www@FoodAQ@Com
Thank you for any ideas!Www@FoodAQ@Com
Answers:
Guacamole!!
And this is a VERY yummy recipe for it, trust me, you will like it!!
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
In a medium bowl, mash together the avocados, lime juice, and salt!. Mix in onion, cilantro, tomatoes, and garlic!. Stir in cayenne pepper!. Refrigerate 1 hour for best flavor, or serve immediately!.
Serves 5!.
---
Or you can make Quesadillas
Pico de Gallo Chicken Quesadillas - VERY YUMMY!
2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping
In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper!. Set aside!.
In a large skillet, heat 1 tablespoon olive oil!. Add chicken and saute until cooked through and juices run clear!. Remove chicken from skillet and set aside!.
Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender!. Stir in the minced garlic and saute until the aroma is strong!. Mix in half of the pico de gallo and chicken breast meat!. Set aside; keep warm!.
In a heavy skillet, heat one flour tortilla!. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture!. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla!. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side!. Remove quesadilla from skillet and cut into quarters!. Repeat with remaining ingredients!. Serve quesadillas with sour cream and remaining pico de gallo!.
Serves 4!.
---Www@FoodAQ@Com
And this is a VERY yummy recipe for it, trust me, you will like it!!
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
In a medium bowl, mash together the avocados, lime juice, and salt!. Mix in onion, cilantro, tomatoes, and garlic!. Stir in cayenne pepper!. Refrigerate 1 hour for best flavor, or serve immediately!.
Serves 5!.
---
Or you can make Quesadillas
Pico de Gallo Chicken Quesadillas - VERY YUMMY!
2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping
In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper!. Set aside!.
In a large skillet, heat 1 tablespoon olive oil!. Add chicken and saute until cooked through and juices run clear!. Remove chicken from skillet and set aside!.
Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender!. Stir in the minced garlic and saute until the aroma is strong!. Mix in half of the pico de gallo and chicken breast meat!. Set aside; keep warm!.
In a heavy skillet, heat one flour tortilla!. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture!. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla!. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side!. Remove quesadilla from skillet and cut into quarters!. Repeat with remaining ingredients!. Serve quesadillas with sour cream and remaining pico de gallo!.
Serves 4!.
---Www@FoodAQ@Com
If it's finger food appetizers you are looking for try a batch of Jalapeno cheese poppers!. Purchase a few dozen of fresh jalapenos cut off the stem pieces and clean out the seeds inside!. Stuff the pepper with shredded mexican style cheese mixed with a little taco seasoning (dry mix only)!.
ground seasoned cooked beef can also be added to the cheese mixture!.
Dip the stuffed pepper in an egg / milk batter then roll it in
corn flour !. Drop in in frying oil (heated at 350) for just about
20 to 25 seconds just enough to turn the flour a light golden color!. Do not leave any longer the cheese filling will melt and run out of the pepper!.Set aside on a cooling tray lined with a double layer of paper towels to absorb the oil drippings!.Www@FoodAQ@Com
ground seasoned cooked beef can also be added to the cheese mixture!.
Dip the stuffed pepper in an egg / milk batter then roll it in
corn flour !. Drop in in frying oil (heated at 350) for just about
20 to 25 seconds just enough to turn the flour a light golden color!. Do not leave any longer the cheese filling will melt and run out of the pepper!.Set aside on a cooling tray lined with a double layer of paper towels to absorb the oil drippings!.Www@FoodAQ@Com
Fiesta Dip
Ingredients
* 16 cream cheese
* 12 oz sour cream
* 2 tsp cumin
* 1 12 oz jar salsa
* 1 bag shredded lettuce
* 1 orange bell pepper, chopped
* 1 large or 2 medium tomatoes, chopped
* 3-4 green onions, sliced on diagonal with greens separated from white ends
* 1-2 bags tortilla chips
* 1-2 tbsp fresh chopped cilantro
* 4 cups shredded Monterrey Jack
Method
Beat cream cheese until soft and smooth!. Beat in sour cream and cumin until smooth!. Add salsa and beat until completely blended!. Pour entire batch onto a large serving platter with a lip around the edge!. For best appearance, layer remaining ingredients in this order: lettuce, whites of green onions, shredded cheese, chopped orange pepper, chopped tomato, green tops of green onions and chopped cilantro!. Serve immediately!. Put chips in a bowl beside the dip and set out for a party!.
Www@FoodAQ@Com
Ingredients
* 16 cream cheese
* 12 oz sour cream
* 2 tsp cumin
* 1 12 oz jar salsa
* 1 bag shredded lettuce
* 1 orange bell pepper, chopped
* 1 large or 2 medium tomatoes, chopped
* 3-4 green onions, sliced on diagonal with greens separated from white ends
* 1-2 bags tortilla chips
* 1-2 tbsp fresh chopped cilantro
* 4 cups shredded Monterrey Jack
Method
Beat cream cheese until soft and smooth!. Beat in sour cream and cumin until smooth!. Add salsa and beat until completely blended!. Pour entire batch onto a large serving platter with a lip around the edge!. For best appearance, layer remaining ingredients in this order: lettuce, whites of green onions, shredded cheese, chopped orange pepper, chopped tomato, green tops of green onions and chopped cilantro!. Serve immediately!. Put chips in a bowl beside the dip and set out for a party!.
Www@FoodAQ@Com
Mini- taco bites!!
Take regular can of biscuits roll out each one and then cut in half, place one table spoon of prepared taco meat (like from the packages you add hamburger meat to and cook) in the center and pull the corners to the middle and roll the round edge down, follow directions on can for baking instructions of biscuits as the meat is already cooked, makes about 20 to 30 depending on the can of biscuits you buy!. Serve with dips like salsa, picante' sauce and/or sour cream!.Www@FoodAQ@Com
Take regular can of biscuits roll out each one and then cut in half, place one table spoon of prepared taco meat (like from the packages you add hamburger meat to and cook) in the center and pull the corners to the middle and roll the round edge down, follow directions on can for baking instructions of biscuits as the meat is already cooked, makes about 20 to 30 depending on the can of biscuits you buy!. Serve with dips like salsa, picante' sauce and/or sour cream!.Www@FoodAQ@Com
Appetizer Cheese Empanadas with Chimichurri Sauce
Makes 3 dozen two-bite appetizers
http://herbivoracious!.com/2007/08/block-!.!.!.
For the dough:
5 cups flour
5 t!. baking powder
1 1/2 t!. salt
5 tbsp cold butter
3 eggs
1 1/4 c!. whole milk
For the filling:
6 c!. grated cheese (see above)
1/2 sweet white or red onion, minced
1 t!. cayenne or chili powder
For the sauce:
2 bunches flat-leaf parsley
1/2 sweet white or red onion, rough chopped
4 cloves garlic, rough chopped or pressed
1/2 c!. extra-virgin olive oil
juice of 2 lemons
1 t!. dried (or 2 t!. fresh) oregano
Preheat the oven to 425!.
In a food processor or by hand, cut the butter into the dry ingredients!. Beat the milk with the eggs and add them to the dry ingredients!. Working as quickly as possible, form a ball of dough!. Divide the dough into 3 balls and refrigerate for at least 20 minutes, covered!.
Working with one ball at a time on a lightly floured surface, either divide into twelve equal pieces and roll out into 5" circles, or roll into a large thin sheet (just short of transparent) and use a 5" pastry cutter to make a dozen circles, gathering the scraps to finish the job!. You may have to let the dough relax a bit if it has gotten too elastic!.
With a pastry brush, wet the edge around the back half of each circle!. Fill each empanada with a heaping tablespoon of the cheese mixture!. Fold over and press firmly to seal!. You really want a good seal to minimize cheese leakage!. Optionally use your thumb and forefinger to create a decorative "rope edge"!. To do this, hold the empanada in one hand, and starting at the end neareast you, pull out a 1/2" "tab", and fold it back over and toward you, then work your way towards the other end!. Put each completed empanada on a non-stick baking sheet (or use a silpat or parchment paper)!.
Brush the empanadas with a little whole milk to help the brown up with little shine, and bake for about 20 minutes, until deep golden brown!. You can do this all well-ahead and refrigerate or freeze, and reheat on baking sheets for a few minutes!.
For the chimichurri (and this is really a quickie version, but it tastes great), just whir all the ingredients in the food processor until you have a medium-coarse sauce, and then adjust salt, pepper and lemon juice as needed!. It will taste best if it gets to marry flavors for half an hour or so!.
----Www@FoodAQ@Com
Makes 3 dozen two-bite appetizers
http://herbivoracious!.com/2007/08/block-!.!.!.
For the dough:
5 cups flour
5 t!. baking powder
1 1/2 t!. salt
5 tbsp cold butter
3 eggs
1 1/4 c!. whole milk
For the filling:
6 c!. grated cheese (see above)
1/2 sweet white or red onion, minced
1 t!. cayenne or chili powder
For the sauce:
2 bunches flat-leaf parsley
1/2 sweet white or red onion, rough chopped
4 cloves garlic, rough chopped or pressed
1/2 c!. extra-virgin olive oil
juice of 2 lemons
1 t!. dried (or 2 t!. fresh) oregano
Preheat the oven to 425!.
In a food processor or by hand, cut the butter into the dry ingredients!. Beat the milk with the eggs and add them to the dry ingredients!. Working as quickly as possible, form a ball of dough!. Divide the dough into 3 balls and refrigerate for at least 20 minutes, covered!.
Working with one ball at a time on a lightly floured surface, either divide into twelve equal pieces and roll out into 5" circles, or roll into a large thin sheet (just short of transparent) and use a 5" pastry cutter to make a dozen circles, gathering the scraps to finish the job!. You may have to let the dough relax a bit if it has gotten too elastic!.
With a pastry brush, wet the edge around the back half of each circle!. Fill each empanada with a heaping tablespoon of the cheese mixture!. Fold over and press firmly to seal!. You really want a good seal to minimize cheese leakage!. Optionally use your thumb and forefinger to create a decorative "rope edge"!. To do this, hold the empanada in one hand, and starting at the end neareast you, pull out a 1/2" "tab", and fold it back over and toward you, then work your way towards the other end!. Put each completed empanada on a non-stick baking sheet (or use a silpat or parchment paper)!.
Brush the empanadas with a little whole milk to help the brown up with little shine, and bake for about 20 minutes, until deep golden brown!. You can do this all well-ahead and refrigerate or freeze, and reheat on baking sheets for a few minutes!.
For the chimichurri (and this is really a quickie version, but it tastes great), just whir all the ingredients in the food processor until you have a medium-coarse sauce, and then adjust salt, pepper and lemon juice as needed!. It will taste best if it gets to marry flavors for half an hour or so!.
----Www@FoodAQ@Com
Buy some taquitos! They are pre made at costco or are easily made!. Make any meat of your preference and wrap in a corn tortilla, fry lightly, top with guac, cheese, or salsa!Www@FoodAQ@Com
Can't go wrong with chips and salsa or a queso dip!.
The 5 layer bean dip is really good!. It's easy to make, and many grocery store delis can make it in large batches!.Www@FoodAQ@Com
The 5 layer bean dip is really good!. It's easy to make, and many grocery store delis can make it in large batches!.Www@FoodAQ@Com
quesadillasWww@FoodAQ@Com