AuntieM Posted April 20, 2009 Share Posted April 20, 2009 DH and I have been invited to a Cinco de Mayo party and we are supposed to bring a Mexican appetizer to share. I picture that 80% of the guests will show up with either chips and salsa or some sort of layered dip. We want to bring something different. I would love to hear your suggestions. DH recommended home made guacamole, and I toyed with the idea of ceviche... anyone have a tried and true recipe for that (I do not want to give anyone food poisoning!)? Honestly, any recommendations you can share will be considered extremely helpful. Thanks! Quote Link to comment Share on other sites More sharing options...
Aggie Posted April 20, 2009 Share Posted April 20, 2009 What about spinach quesadillas? I don't have a recipe, though. Quote Link to comment Share on other sites More sharing options...
lvbnhome Posted April 20, 2009 Share Posted April 20, 2009 I would bring something from thepioneerwoman. Maybe the jalapeno bacon appetizers? Everybody loves those things.:) She has some other great ideas:) hope that helps Quote Link to comment Share on other sites More sharing options...
Jodi-FL Posted April 20, 2009 Share Posted April 20, 2009 to serve with chips...not your usual dip. 8 oz each grated monterey jack (w/jalapenos if you want extra kick) and cheddar 3 eggs 1.5 c. chunky salsa mix the shredded cheeses together, layer half in bottom of 9x9 pan, mix eggs and salsa and pour on top of cheese, layer remaining cheese on top. bake at 350 for 30 min. cut in squares Quote Link to comment Share on other sites More sharing options...
helena Posted April 20, 2009 Share Posted April 20, 2009 Flautas/taquitos are practically fail proof, the ingredients are inexpensive, they look great piled up high in a dish, and there will probably be tons of salsa to eat them with. And they're deep fried:tongue_smilie: Quote Link to comment Share on other sites More sharing options...
Lovedtodeath Posted April 20, 2009 Share Posted April 20, 2009 Chili's Southwestern Eggrolls Quote Link to comment Share on other sites More sharing options...
3littlekeets Posted April 20, 2009 Share Posted April 20, 2009 I'd guess lots of people will show up with guacamole, too. I love this recipe...empanadas. Baked they don't have to be served straight from the frying pan :-=_) http://recipes.epicurean.com/recipe/294/empanadas.html or tamales http://www.recipe4living.com/Recipe/34252-GoodGolleeTamales.aspx Quote Link to comment Share on other sites More sharing options...
Tap Posted April 20, 2009 Share Posted April 20, 2009 I don't have any specific suggestions but you may try to Google for Mexican Tapas and see what you can find there. If you can find anything that really strikes you, you could just go with a tropical fruit salad, sliced pineapple, mango, and or papayas. It can be a nice accompaniment to any meal. Especially for a family who has allergies and can't eat anything that they don't know the ingredients to. Quote Link to comment Share on other sites More sharing options...
Renai Posted April 20, 2009 Share Posted April 20, 2009 DH recommended home made guacamole, and I toyed with the idea of ceviche... anyone have a tried and true recipe for that (I do not want to give anyone food poisoning!)? Honestly, any recommendations you can share will be considered extremely helpful. Thanks! Ceviche is easy: Coktel de camaron Clamato (tomato juice drink) cooked medium-sized shrimp tomatoes onion jalapeno celery avocado Chop up everything (except the shrimp), throw it in the Clamato and put in the fridge. Really. Sorry, I don't measure anything. I just kinda look at it :D. But, I usually buy two bottles of Clamato (or V8, clamato has artificial color, so I don't buy it anymore, but there is definitely a different flavor- clamato tastes better :confused:), 2 lbs. of shrimp, but use about 1- 1.5, 3-4 tomatoes (romas), half a large onion (chopped small), jalapeno to taste, a couple of stalks of celery, a couple of avocado. If you make guacamole, the simpler the better: mash a couple of avocado, add chopped onions, tomatoes, and jalapeno. Add salt. All that other stuff really is unnecessary. I love my guacamole over restaurant recipes anyday :tongue_smilie:. Renai Quote Link to comment Share on other sites More sharing options...
clementine Posted April 20, 2009 Share Posted April 20, 2009 Mini taco salads in an egg roll shell - sounds weird, but hear me out ;) Take egg roll wrappers and brush both sides with oil. Place into a mini-muffin pan, by gently putting the wrappers in the holes and folding creases into them so they form a taco salad bowl shape. Bake 5-7 minutes at 350* til slightly brown. Let cool. Fill with taco ingredients - taco meat, tiny diced tomatoes, finely shredded lettuce and fancy shredded cheese. Super cute, creative & delicious!!! Quote Link to comment Share on other sites More sharing options...
Letty's3Angels Posted April 20, 2009 Share Posted April 20, 2009 Jalapeno poppers, sorry I don't have a recipe. I just buy from Costco and heat in oven. When I put out as appetizers their the first to go. Quote Link to comment Share on other sites More sharing options...
AuntieM Posted April 20, 2009 Author Share Posted April 20, 2009 These are all sounding so good, I am getting hungry as I read! I appreciate all your suggestions, thanks! Quote Link to comment Share on other sites More sharing options...
Catherine Posted April 20, 2009 Share Posted April 20, 2009 I use my own blender salsa, maybe some salt and some lime juice or vinegar. You need the acid to keep it from turning brown on top on the way there. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 20, 2009 Share Posted April 20, 2009 Ceviche is easy: Coktel de camaron Clamato (tomato juice drink) cooked medium-sized shrimp tomatoes onion jalapeno celery avocado Chop up everything (except the shrimp), throw it in the Clamato and put in the fridge. Really. Sorry, I don't measure anything. I just kinda look at it :D. But, I usually buy two bottles of Clamato (or V8, clamato has artificial color, so I don't buy it anymore, but there is definitely a different flavor- clamato tastes better :confused:), 2 lbs. of shrimp, but use about 1- 1.5, 3-4 tomatoes (romas), half a large onion (chopped small), jalapeno to taste, a couple of stalks of celery, a couple of avocado. If you make guacamole, the simpler the better: mash a couple of avocado, add chopped onions, tomatoes, and jalapeno. Add salt. All that other stuff really is unnecessary. I love my guacamole over restaurant recipes anyday :tongue_smilie:. Renai That shrimp cocktail sounds really good! :drool: You cook the way I do (no measuring). Oh and you can approximate (or even beat) Clamato by using the "clam juice" than comes in little glass bottles added to V8 or the like. Getting hungry :D Bill Quote Link to comment Share on other sites More sharing options...
asta Posted April 20, 2009 Share Posted April 20, 2009 I used to have a Mexican-themed St. Patrick's day party every year (don't ask). The food that went the fastest was the tamales. I know how to make some kick-butt Mexican food (grew up with it), but I still always buy my Tamales. The reality is, unless you have 4-5 women standing around gossiping while splitting the work, making tamales is a total drag. They are dirt cheap to buy from a local, small restaurant - less than $1 a piece (for a full sized tamale). asta Quote Link to comment Share on other sites More sharing options...
PinkTulip Posted April 20, 2009 Share Posted April 20, 2009 We call it Cowboy Caviar and it's really easy to make: 2 T. red wine vinegar 1 1/2 t. olive oil 1 1/2 t. Tobasco (or to taste) 1 clove garlic, minced 1/8 t. pepper 1 firm ripe avacado 1 (15 ounce) can black-eyed peas 1 -2 c. frozen corn 2/3 c. chopped cilantro 2/3 c. thinly sliced green onions 8 ounces Roma tomatos, coarsely chopped salt to taste Mix the vinegar, oil, Tobasco, garlic and pepper in a bowl. Cut the avocado into 1/2 inch cubes and add to vinegar mix, mixing gently. Drain and rinse the peas, add with corn to vinegar mix, and also the cilantro, green onion, and tomatos. Mix gently, add salt to taste. YUM! Quote Link to comment Share on other sites More sharing options...
Bambam Posted April 20, 2009 Share Posted April 20, 2009 1 (8 oz) package cream cheese, softened 1/2 Jar thick and chunky salsa 8 -10 flour tortilla 1 c Cheese, shredded Mexican Mix cream cheese, salsa and cheese until creamy. It should be creamy but not runny. If runny, add more cheese to soak up that sauce juice. Place one tortilla on serving dish and spread with a layer of the mixture. Roll up tortilla up like a jellyroll. Wrap individually in saran wrap. Refrigerate for at least one hour. When ready to serve, unwrap, slice into 1" long slices and put on a serving dish. Some folks add olives or green onions to them, but I don't. You can add dried beef too. These are also good to make for a light picnic. I make them, freeze them, and toss them in the cooler. Typically they are thawed enough to eat them when lunch time arrives. Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted April 20, 2009 Share Posted April 20, 2009 You need to use the smaller diameter flour tortillas. Grate up a big ol pile of very sharp cheddar cheese and another of Monterey jack cheese. Mix them together about one to one. Use one of those nonstick griddles to cook them, or a big non-stick frying pan. They are more seared than cooked--you take one tortilla, sprinkle the cheese all over it about 1/2 inch deep, and then cover with another tortilla. Grill til the cheese softens and the tortilla browns just a bit and gets all stiff, flipping it with a plastic spatula as needed to cook evenly and prevent the tortilla from burning. When it's done, put it on a cutting board to cool a bit, and put another one on the grill. Cut the cooked one into small wedges. Those are good hot or at room temperature, so you can let them cool a bit. I usually put them in a quiche pan or a wide, flatish server and cover them with a clean towel to keep them warm. That is the bland kid version, and everyone likes them. People can spoon a little guacamole or salsa or sour cream onto them to taste, and a nice presentation is to have little bowls of those alongside the platter of wedges. If you want a more adult version, brown (do not blacken! They must be BROWN!) some chopped white onions and put them onto the cheese on the tortilla. Or for really, really good very grown up expensive ones, put the cheese on a little thinner and top with some little cooked fresh shrimp before covering with the second tortilla. Unbelievably good! Quote Link to comment Share on other sites More sharing options...
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