Mexican Appetizer Fiesta

[S]

I am having a Fiesta and I am going to serve appetizers. I have decided to make the Mexican cheesecake that was posted here. I have a couple of questions about that. Do you eat it like a slice of cheesecake or do you dip chips into it? The recipe says to surround it with chips, that is why I am wondering how to serve and eat it. I am going to use light ingredients to see how it turns out. What do you think?

I am also going to serve a layered dip which consist of a black bean dip, guacamole, salsa, sourcream (fat free), green onions, jalapeno peppers and chedder cheese (low fat). I was also considering the smoked cheese corn cake recipe that was posted here.

Does anyone have any other suggestions as to great mexican appetizers to go with our specialty margaritas?

Thanks.

[S]

Sneezles, What is Salpicon? Do you have a recipe?

Shelly, The corn cakes sound excellent. How do you reheat them? In the oven?

[andrea]

i love the tex-mex black bean dip but it sounds like you have a bean layer dip already. i will second the quesadilla vote. CL has lots to choose from. i also saw a CL recipe for "samosas" (?- something like that) anyway, it's a quesadilla type thing with potatoes and peas... it looks great!

[Gail]

Originally posted by andrea:
i love the tex-mex black bean dip but it sounds like you have a bean layer dip already. i will second the quesadilla vote. CL has lots to choose from. i also saw a CL recipe for "samosas" (?- something like that) anyway, it's a quesadilla type thing with potatoes and peas... it looks great!

Samosas are indeed delicious, but they're an Indian dish. Empandillas are certainly worth considering, and I believe I saw a CL recipe where they were baked, instead of fried...

If you consider frying, kind of neat thing to do is to stuff pieces of canned chiles with a bit of jack cheese, enclose in a wonton wrapper and deep-fry until brown. (and serve with a salsa to dip) Kind of a pseudo-chile relleno idea I "borrowed" from a caterer.

Oh, BTW, have you checked out "appetizers" and "Mexican" by searching (upper right hand corner, near FAQs and profile) Seems to me there might be a couple of goodies hidden in there...


Oh, and what about ceviche?

[This message has been edited by Gail (edited 09-21-2000).]

[sneezles]

Salpicon is a roast that is first simmered in garlic, bayleaves, peppercorn, red chiles,tomatoes and cilantro (simmered 5 hours). Then after its removed from the pot and cooled, its shredded and then marinated in Italian dressing (this is where the good olive oil makes a difference) overnight. Next day you top the dish with chopped green chiles and Monterey Jack cheese; add some avacado slices, parsley & cilantro and bake @ 325º for 25-30 minutes.

If you'd like the exact amounts, let me know.

[This message has been edited by sneezles (edited 09-21-2000).]

[lindrusso]

S,

I recently had a Mexican BBQ and served Smoked Gouda and Caramelized Onion Quesadillas, from Epicurious. They are DELICIOUS! Empanadas are great too - I made empanaditas recently (little empanadas) and loved them - they had dried cherries in them for a spicy/sweet combo. If you'd like either of these recipes, just post!

[Mandy]

sneezles-
would you please post that recipe, that sounds too good. http://www.cookinglight.com/bbs/smile.gif

[JJeannette]

S--when I made the Mexican cheesecake for a family reunion, everyone ended up just digging a spoonful off and taking a handful of chips. I don't think anyone took a full slice even tho I had a knife right there. By the time I got to it there was not much more than crumbs left.

[Vanessa]

Check 8/3/2000 postings "Can you help me with Mexican menu?" there are several recipes there.

Also in what issue of CL was that Mexican cheesecake? Thanks

[S]

Vanessa, the recipe was in the following thread: http://www.cookinglight.com/bbs/Forum1/HTML/000959.html
I am very anxious to try it. But I think I will lighten it a little.

[sneezles]

Salpicon (Serves 16-20)

8# top sirloin roast (I have used cheaper cuts since it cooks so long nothing is tough)
2 cloves garlic
2 bay leaves
1 tbs black peppercorns
5 or 6 dried red chiles or 2 tbs crushed, dried red chiles
1 16oz can tomatoes
1/2 cup chopped cilantro
sal and pepper to taste
8oz Italian dressing (6oz. xtra-virgin olive oil, 2oz vinegar, salt, pepper, 1/2 tsp dried oregano and 12 tsp dried basil)
1 1/2 cups chopped green chiles (or 3 cans chopped green chiles)
1/2 lb. Monterey Jack cheese, cut into 1/2 inch squares
2 avacados, peeled and sliced
1/4 cup chopped fresh parsley

Place beef in a large pot. Cover with water and add garlic, bay leaves, peppercorn, red chiles, tomatoes and 1/4 cup cilantro and about 1 tbs salt. Bring to boil and then cover and simmer 5 hours. Remove meat and cool.Cut into pieces roughly 2" square, then shred pieces (I use two forks). Place in a 9X11" baking dish and cover with dressing and plastic wrap. Marinate overnight.

Top beef with chopped green chiles and cheese squares. Then decorate with avacado slices and sprinkle on remaining cilantro and parsley. Bake at 325º for 20 to 30 minutes, until meat is heated through.

May also be served cold.

Recipe is from: It's a Long Way to Guacamole
by Rue Judd & Ann Worley c1978.

I serve it with warm corn tortillas



[This message has been edited by sneezles (edited 09-21-2000).]

[Tally]

These recipes sound delicious!

Here's one item that can be whipped up real quickly. It's not very exciting, but it makes a great light snack that doesn't require any cooking. I often take it to my book club meetings.

Mix together a container of soft cream cheese (low fat or fat-free), a small can of chopped black olives (drained) and a 1/2 can of chopped chiles (drained) and about a 1/4 - 1/3 cup of salsa.

Spread a portion of it evenly over a flour tortilla and top with another tortilla. Press down firmly. Slice into wedges, pizza style.

Serve with plenty of salsa for dipping.

[Shelly]

S, I usually reheat the corn cakes in the toaster oven, so the oven would work fine. I would just wrap them in foil and heat at about 300-350 until they are warm. These are great with chipotle salsa!

[Shelly]

I have a great recipe for Spicy Corn Cakes with Smoked Cheese and Chilies that I have posted on this board before. I don't know that it is actually Mexican, but it's pretty close, I think. I have served these as appetizers with salsa. They are excellent! Somewhat time-consuming to make, but you can do much of it ahead.

* Exported from MasterCook *

Spicy Corn Cakes with Smoked Cheese & Chilies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Healthy And Hearty
Mexican Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 tbsp olive oil
1/2 medium red onion -- diced (1 cup)
3/4 tsp salt -- divided
3 c corn kernels -- fresh or frozen
1/4 tsp cayenne pepper
3 jalapeno peppers -- seeded and chopped
1 tbsp fresh lemon juice
2 eggs -- separated
1 c ricotta cheese, part skim milk
1/2 c milk, 1% lowfat
1/2 c all-purpose unbleached flour
1 tsp baking powder
2 ounces smoked cheese -- grated (3/4 cup)

In large skillet, heat oil over medium heat; add onion and 1/4 tsp. salt. Saute until soft - about 5 min. Add corn and cayenne; saute 5 min or until corn is just tender. Add chilies and lemon juice to corn mixture, transfer to bowl, and set aside to cool. Beat egg whites until stiff peaks form; reserve. In large bowl, combine egg yolks, ricotta and milk. Stir in flour, baking powder and remaining 1/2 tsp. salt until blended. Add smoked cheese and corn mixture to batter, then gently fold in egg whites. Lightly oil a large skillet and heat over med. heat. In batches, spoon batter onto skillet to make 3-inch cakes. Cook about 3 minutes per side, or until lightly browned. Add more oil as necessary to prevent sticking. Serve warm; salsa optional. Makes 24 3-inch cakes.

- - - - - - - - - - - - - - - - - -

NOTES : Any smoked cheese will work; my favorite is smoked Gouda.

Nutrition info (per corn cake): 65 calories, 2.5 g fat, 8 g carb, 3.4 g protein, 0.6 g dietary fiber.

What I did was to do everything ahead of time except beat the egg whites. I had everything else put together so that I could finish up as my guests were arriving and the corn cakes would be warm. They do reheat well though, so you could make them ahead and reheat. http://www.cookinglight.com/bbs/smile.gif

[sneezles]

How about empanadas, quesadillas, picadillo or a jalapeno olive tomato dip and although it's a main dish, Salpicon, is delicious. Whenever I serve it at a party people devour it. It does, however, take 2 days to make but the beef is so tendet and tasty and you can serve it cold with corn tortillas.

[Peggy]

Shelly,

My CL Supper Group made your Corn Cakes with Smoked Cheese and Chilies recipe for our dinner this weekend and they were wonderful! Thank you so much for sharing the recipe on this bulletin board!

Peggy

[Missi]

I made the Mexican cheesecake (even though it is NOT a light dish in the least) recently for a party, and I have to say I was not that impressed. It was a lot of work, cooking time, and expense that just didn't seem worth it. To me, it tasted similar to a cheese ball, which I probably could have made in half the time. If I'm going to indulge in that many calories, it will have to taste better than what it did.

[Shelly]

Peggy, that recipe is one of my very favorites. I would make it at least twice a month if it weren't so labor intensive!! I could eat the whole batch myself.......... http://www.cookinglight.com/bbs/biggrin.gif: