Appetizer Ideas!

DH's parents are coming over for dinner Saturday. He requested we make them chopped turkey meat made mexican style served on flour tortillas (or with nacho chips) with toppings like guacamole, salsa, shredded cheese, beans, lettuce, tomato and side dish being rice. However, I wanted to do appetizers and dessert but most of my options are usually for an italian based meal. I decided I can try, for the first time, to make a key lime pie since that will somewhat match the flavors of the mexican meal... but what can i make with appetizers? Nachos, guacamole, cheese... all of this stuff is already being used during the main course. And my usual bruschetta and dips and tapenades and stuffed mushrooms don't really mix well with the main course. Any one have any suggestions??

Re: Appetizer Ideas!

Chili dip is always a hit.

1 bar fat free (or regular but I use FF) cream cheese
1 can fat free (or regular but I use FF) chili (no beans)
shredded mexican cheese

Spread cream cheese on the bottom of a greased 8x8 baking pan. Pour and evenly spread chili on top. Sprinkle with shredded cheese. Bake at 350 for around 25 minutes.

Re: Appetizer Ideas!

Seven Layer Dip

1 1/2 pounds ground beef
1 (16 ounce) can refried beans
4 cups shredded Cheddar-Monterey Jack cheese blend
1 (8 ounce) container sour cream
1 cup guacamole
1 cup salsa
1 (2.25 ounce) can black olives, chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions

Directions

In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
You can serve this dish immediately, or refrigerate it over night and serve cold.

Re: Appetizer Ideas!

---

Posted by Lsorrent

Chili dip is always a hit.

1 bar fat free (or regular but I use FF) cream cheese
1 can fat free (or regular but I use FF) chili (no beans)
shredded mexican cheese

Spread cream cheese on the bottom of a greased 8x8 baking pan. Pour and evenly spread chili on top. Sprinkle with shredded cheese. Bake at 350 for around 25 minutes.

---

i want that now!

Re: Appetizer Ideas!

Texas Caviar is always a hit for my friends and family:

2 cans of black-eyed-peas (with Jalapenos if you can find them, if not, you might want to add a little diced jalapeno)
1 10-oz can rotel – I use the original/medium
2 avocados, diced
1 small green serrano pepper, diced
½ red onion, diced
¾ cup zesty Italian dressing
1 TBS lime juice
¼ tsp of salt or as necessary

Just throw it all together and you’re good to go. Probably give it a bit of time in the fridge before serving.

ETA: This is a dip that goes w/ tortilla chips, but some of DH's family just eats it plain. To each their own!

Re: Appetizer Ideas!

Mexican Bean Salad

Ingredients
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
Directions
1.In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2.In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice,sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3.Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

• 

Re: Appetizer Ideas!

Guacomole
Serves 5

Ingredients
3-3/4 avocados - peeled, pitted, and mashed
1-1/4 lime, juiced
1-1/4 teaspoons salt
1/2 cup and 2 tablespoons diced onion
3 tablespoons and 2-1/4 teaspoons chopped fresh cilantro
2-1/2 roma (plum) tomatoes, diced
1-1/4 teaspoons minced garlic
1-1/4 pinches ground cayenne pepper (optional)
Directions

.1.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.

• 

Re: Appetizer Ideas!

Southwestern Eggrolls
Serves 5

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Directions
1.Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2.Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3.Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4.Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5.Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6.In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

• 
• 

Re: Appetizer Ideas!

Spanish Rice Bake

1 pound lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can canned tomatoes
1 cup water
3/4 cup uncooked long grain rice
1/2 cup chile sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 pinch ground black pepper
1/2 cup shredded Cheddar cheese
2 tablespoons chopped fresh cilantro
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
3.Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
4.Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

• 
• 

Re: Appetizer Ideas!

Fiesta Fish Tacos

1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
Directions
1.Preheat grill for high heat.
2.In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
3.In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
4.Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

• 
• 

Re: Appetizer Ideas!

Bean Salsa

Ingredients
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt
Directions
1.In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

• 
•