Appetizers

  Mexican Salsa
6 Ripe tomatoes, chopped
1/2 teaspoon salt
1/2 Cup Jalapeno pepper, chopped
6 Green chilis, chopped
1 Clove Garlic, crushed
2 Onions, diced
1/2 Cup cilantro, chopped

Back to Top

Guacamole
2 large ripe avocados
1/4 cup salsa
2 tablespoons sour cream
2 tablespoons finely chopped onion
1/8 teaspoon garlic salt
dash of pepper

In small bowl, mash avocados with fork. Add remaining ingredients and mix well. Serve immediately.

Back to Top

Taco Dip
2 8-ounce packages cream cheese, softened
1 8-ounce carton sour cream
1 package taco seasoning

Blend cream cheese, sour cream, and taco seasoning together. Spread on a glass serving plate (approx. 10-inch diameter). Top dip with desired toppings, such as: finely chopped lettuce, shredded cheddar or monterey jack cheese, diced tomatoes, sliced black olives, sliced green onions, etc. Serve with your favorite tortilla chips.

Back to Top

Quick Con Queso Dip
1 10-ounce can Rotel Tomatoes & Chiles
1 pound package of Velveeta Cheese

Cube Velveeta; place in glass casserole dish and add tomatoes. Cover and microwave 10 - 12 minutes on high, stirring every 3 minutes. This recipe also works well in a small crock pot (heat on low for 2 hours before serving). Serve dip with your favorite tortilla chips or carrot and celery sticks.

Back to Top

Chile Con Queso Dip
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons flour
1 cup half & half
1 pound sharp cheddar cheese, shredded
1 cup chopped green chiles

Saute onion and garlic in butter until softened. Add flour and cook 1 minute. Add remaining ingredients and cook until thick. Serve with tortilla chips.

Back to Top

Flour Tortillas
3 Cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
Pinch of sugar (optional)
3 tablespoons vegetable oil (more for softer tortillas)
1 cup water

Mix together flour, baking powder, salt, sugar and oil. Add water and mix with hands. Divide into 10 small balls. Roll each flat with rolling pin and cook on very hot UN-greased griddle until lightly brown on each side.

Back to Top

Pineapple Salsa
Mix drained canned crushed pineapple with chopped cilantro and chopped red onion; add minced jalpeno pepper and lime juice to taste.

Back to Top

Chile 'N Cheese Roll-ups
4 ounces cream cheese, softened
1 cup (approx. 4 ounces) shredded cheddar cheese
1 (4-ounce) can diced green chiles
1/2 cup sliced green onions
1/2 cup pitted ripe olives, chopped
4 (6-inch) flour tortillas
Salsa (optional)
In bowl, blend cheeses, chiles, onions, and olives. Spread 1/2 cup cheese mixture on each tortilla. Roll up each tortilla jelly-roll fashion. Wrap each roll in plastic wrap and chill at least 2 hours. To serve, cut each roll into 12 (1/2-inch thick) slices. Serve with salsa if desired.

Back to Top

Mexican Roll-ups
8 ounces cream cheese, softened
4 green onions, chopped fine
8 ounces sour cream
1 (4-ounce) can diced green chiles
4 (10-inch) flour tortillas
Taco or Picante sauce (optional)
In bowl, blend cheese, onions, sour cream and chiles. Spread mixture on tortillas and roll. Wrap each roll in plastic wrap and chill at least 2 hours. Slice into bite-size pieces. Serve with dip of taco sauce.

Back to Top

Bean Dip
1 (16-ounce) can refried beans
2 cups shredded cheddar cheese
1 (8-ounce) package cream cheese
1/2 cup milk
1 (1.5-ounce) envelope onion soup mix
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin seed
In a 2-quart saucepan, over low heat, combine beans, cheeses, milk, soup mix, pepper and cumin until well blended. Heat, stirring occasionally, until bubbly. Serve immediately over tortilla chips.

Back to Top

Chili Cheese Ball
Beat 1 package chili seasoning mix with 2 packages (8 ounces each) cream cheese and 3 tablespoons salsa. Shape into a ball and chill until firm. Roll in shredded monterey jack cheese or chopped nuts.

Back to Top

Quick Nachos
Plain or taco-flavored tortilla corn chips
1 (10 1/2 ounce) can jalapeno bean dip
grated cheddar cheese
Mound a teaspoon of bean dip on each chip. Top with grated cheese. Place on baking sheet and bake at 350 degrees until cheese is melted, about 10 minutes. Serve hot.

Back to Top

Mexican Chocolate Drink
1 1/2 ounces unsweetened chocolate
1/4 cup sugar
2 tablespoons instant coffee
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup water
2 cups milk
Whipped Cream

Heat all ingredients except milk in 2 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Heat to boiling; reduce heat. Simmer uncovered, stirring constantly, 4 minutes. Stir in milk; heat through. Just before serving, beat with hand beater until foamy. Top each serving with whipped cream and a sprinkle of cinnamon.

Back to Top

Mexican Cheese Puffs
1 cup buttermilk baking mix (such as Bisquick)
3 tablespoons butter, softened
1 egg
3 tablespoons chopped green chiles
1 cup shredded cheddar cheese (about 4 ounces)

Heat oven to 400 degrees. Mix together all ingredients in large bowl just until moistened. Drop dough by rounded teaspoonfuls about 1 inch apart onto greased cookie sheet. Bake until golden brown, 10 to 12 minutes. Makes about 2 dozen appetizers.

Back to Top