Mexican Appetizers
1 pkg. lg. size flour tortillas
(Recipe makes enough to cover 6 shells)
8 oz. cream cheese
1/3 c. mild chunky salsa
1/4 c. chopped green onion
1/2 tsp. garlic salt or powder
equivalent
1/2 tsp. chili powder
1/4 c. finely chopped black olives (optional)
Remove tortillas from refrigerator. Combine cream cheese, salsa, green onion, garlic salt and chili powder. (Add black olives if desired.) Spread thin layer of mixture on tortilla. Tightly roll up tortilla. Wrap individually in plastic wrap. Refrigerate. To serve, cut into 1 inch slices and set out with extra salsa for dipping.
- Star
Enchilada Casserole
8 ozs ground 90% lean turkey or beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup (8 oz) Hunt’s Tomato Sauce
1 cup Healthy Request tomato juice or any reduced-sodium tomato juice
1 tbsp JO’s Chili Seasoning
1 cup (3 oz) coarsely crushed Dorito’s Reduced Fat Nacho Chips
3/4 cup (3 oz) shredded Kraft reduced-fat Cheddar cheese
Place meat, onion and green pepper in a plastic colander. Set the colander in a glass pie plate. Cover and microwave on high (100 percent power) for 5 to 6 minutes or until meat is browned, stirring occasionally.
In a large bowl, combine tomato sauce, tomato juice, chili seasoning and browned meat mixture.
Arrange crushed nacho chips in an 8×8 inch baking dish. Layer meat mixture and Cheddar cheese over top. Cover and microwave on high for 6 to 8 minutes, turning baking dish after 3 minutes. Let set, covered, for 5 minutes. Divide into 6 servings.
Serves 6
184 Calories, 8g Fat, 13g Protein, 15g Carbs, 561mg Sodium, 2g Fiber
Hints:
1. Substitute any reputable brand for JO’s Chili Seasoning.
2. If you love green chili peppers, add a 4-ounce can of drained chopped green chilies when adding tomato juice.
- Mom2Sam Tiny
Mexican Shellfish Stew
1 quart vegetable stock or canned vegetable broth
2 cups canned clam broth or 2 cups fresh fish stock
2 large dried quajillos peppers, or any chiles, seeded
3 medium cloves garlic, peeled
1 8-ounce can tomatoes, drained
2 tablespoons olive oil
20 small clams 1 1/2 lbs. scrubbed
3/4 pound medium shrimp, peeled and deveined
1 small onion, minced
2 tablespoons minced cilantro
Bring the stock and the clam broth to boil in a soup kettle. Add the chiles; simmer until softened, about 10 minutes. Drain the chiles, reserving the cooking liquid. Transfer the chiles and 1/3 cup cooking liquid to a food processor. Add garlic and tomatoes; process until smooth. Strain puree chile mixture through a fine sieve, pressing on this puree to release its juice and pulp; discard the solids.
Heat olive oil in the soup kettle. Add the juice and the pulp; cook over medium heat, stirring occasionally until this mixture is slightly thickened and amber colored, about 5 minutes. Add the reserved chile cooking liquid; bring to boil. Add the clams and shrimp; simmer until the clams open and the shrimp are opaque throughout, about 3 minutes. (Discard any clams that do not open.)
Ladle soup and a portion of the clams and the shrimp into each warm soup bowl. Sprinkle each bowl of stew with a portion of minced onions and cilantro; serve immediately. Yields 4 servings.
- Ben T.
Antojitos Appetizers
4 (12 inch) flour tortillas
3 ounces shredded white Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces shredded Cheddar cheese
1 tomato, diced
1 cup chopped red bell pepper
1/8 cup chopped green onions
1/3 cup black beans, drained
2 tablespoons hot salsa
1/8 teaspoon chili powder
Preheat oven to 425 degrees. Lightly grease two 12 cup muffin pans. Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired. Bake in the preheated oven 4 to 5 minutes, or until the cheeses are lightly browned and bubbly.
- JennTinySam
Spindle Rolls (Bolillos)
These crusty rolls, called bolillos, are found in bakeries (panaderias) throughout Mexico. When you make these crusty rolls, your house will fill up with the heady aroma of a panaderia. Serve them with dinner or, for a bread-and-chocolate breakfast, enjoy them in the morning with a cup of Mexican Hot Chocolate.
3-3/4 to 4-1/4 cups all purpose flour
1 pkg. active dry yeast
1 TB sugar
3/4 tsp. salt
1-1/2 cups warm water — 120º F., to 130º F.
Cornmeal
1 egg white
1 TB milk or water
1. In a large mixing bowl combine 1-1/2 cups of the flour, the yeast, sugar, and salt; add warm water. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 12 portions. Shape each portion into an oval about 5 inches long. Pull and twist ends slightly. Sprinkle cornmeal over 2 lightly greased baking sheets. Transfer rolls to baking sheets. Use a sharp knife to make a cut about 1/4 inch deep down the center of each roll.
4. In a small bowl combine egg white and milk or water. Brush some of the egg white mixture over the tops and sides of rolls. Cover and let rise until nearly double in size (30 to 45 minutes).
5. Bake in a 375 degree F oven for 15 minutes. Brush again with some of the egg white mixture. Bake about 10 minutes more or until golden brown. Remove rolls from baking sheets. Cool on wire racks.
Makes 12 rolls.
Tip: Prepare and bake rolls as directed. Cool completely. Place rolls in a freezer container or bag and freeze for up to 3 months. Before serving, thaw rolls at room temperature.
- Joanie G.
Beer Bread
3 cups self rising flour
3 Tablespoons sugar
1- 12 oz can of beer
Mix all together until it looks like a good mud pie consistency. Put in a greased 9″x5″ bread pan. Bake 40-60 minutes in a 350 degree oven.
To get self-rising flour:
1 cup flour
1/2 tsp salt
1-1/2 Tablespoons baking powder
- Lorraine
