Mexican Fudge
1 lb shredded mozzarella cheese
1 lb shredded sharp cheddar cheese
4 eggs, well beaten
1-1 1/2 cups picante sauce

Combine cheeses and put in a greased 9 x 13 glass baking dish. Pat down cheeses.

Drizzle eggs over the cheese, but _do not_ mix. Drizzle picante sauce over the egg and cheese combination. Place dish on the very top oven rack. Bake @ 350° for 40-50 minutes. A slight crust will form around edges. Cool completely before cutting. Store in refrigerator.

Chili Con Queso Bites



30 Minutes or less



From: Campbell's Kitchen



Prep/Cook Time: 20 minutes



Ingredients:



4 eggs

1/2 cup Pace® Picante Sauce

1/4 cup all-purpose flour

2 tsp. chili powder

1 1/2 cups shredded Cheddar cheese

1 green onion, chopped



Directions:



PREHEAT oven to 400°F. Grease 24 (3") muffin-pan cups.



MIX eggs, picante sauce, flour and chili powder. Stir in cheese and onion.



SPOON about 1 tbsp. cheese mixture into each cup. Bake 10 min. or until

golden brown. Serve warm or at room temperature with additional picante

sauce. Makes

24 appetizers.

Mexican Shrimp Cocktail



1 c Water

1/3 c Lime juice

1 ea Clove garlic; finely chopped

2 ts Salt

1 x Pepper; dash of

24 ea Shrimp; raw, *

1 ea Avocado; peeled and chopped

2 ea Jalapeno chiles; **

1/4 c Tomato; chopped

2 tb Onion; chopped

2 tb Carrot; finely chopped

2 tb Cilantro; fresh, snipped

2 tb Vegetable or olive oil

1 1/2 c Lettuce; finely shredded

1 x Lemon or lime wedges



Preparation:

*Shrimp should be peeled and deveined. **Jalapeno Chiles should be

seeded and finely chopped. Heat water, lime juice, garlic, salt and

pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer

uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3

minutes; do NOT overcook. Immediately remove shrimp from liquid with

slotted spoon; place in bowl of iced water. Simmer liquid until

reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing

ingredients except shredded lettuce and lemon wedges in a glass or

plastic bowl. Cover and refrigerate at least 1 hour. Just before

serving place 1/4 cup lettuce on each of 6 serving dishes. Divide

shrimp mixture among dishes. Garnish with lemon wedges.



Serves: 6

NACHO POTATO APPETIZERS

2  russet variety potatoes, cut into 1/4-inch slices

1/4 cup taco sauce

1/4 cup julienned roasted red pepper

1/4 cup sliced ripe olives

1-1/2 cups shredded Cheddar or Monterey Jack cheese

1/4 cup sour cream or yogurt

1/2 cup salsa

Cilantro or parsley sprigs

Preheat oven to 375 degrees. Arrange potato slices on greased shallow baking pan. Brush tops with taco sauce. Bake 10 minutes or until tender. Top with peppers, olives and cheese. Bake 5 minutes longer until cheese is melted. Garnish with cilantro or parsley. Serve with sour cream and saisa. Makes 4 servings.

VARIATION: Green Guacamole Nachos

Combine 1 small ripe mashed avocado, 1/4 cup softened pimento cream cheese, 2 tablespoons chopped green chiles, 1/8 teaspoon garlic salt and 1 teaspoon lime juice. Use instead of peppers, olives and cheese.

Mexican Snack Squares

2 (8 count each) cans crescent rolls

1 (16 oz) can refried beans

1 cup sour cream

1 can diced green chiles

2 tablespoons taco seasoning mix (from 1 1/4 oz package)

1 1/2 to 2 cups shredded cheddar cheese

1/2 cup sliced green onions

1/2 cup chopped green pepper

3 jalapenos, chopped

1 cup seeded, chopped tomato

1/2 cup sliced ripe olives

Separate dough into 4 long rectangles and place crosswise in ungreased jelly roll pan. Press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Bake at 375º for 14 - 19 minutes or until golden brown. Cool completely.

Spread beans over crust to within 1/2 inch of edges. Combine sour cream, green chiles and taco seasoning, mix well. Spread sour cream mixture over beans. Sprinkle with cheese, onions, green pepper, jalapenos, tomatoes, and olives evenly over sour cream mixture. Cover and refrigerate at least 1 hour. Cut into squares. Serve with salsa and/or taco sauce.

___Mexican Snack Squares

2 (8 count each) cans crescent rolls

1 (16 oz) can refried beans

1 cup sour cream

1 can diced green chiles

2 tablespoons taco seasoning mix (from 1 1/4 oz package)

1 1/2 to 2 cups shredded cheddar cheese

1/2 cup sliced green onions

1/2 cup chopped green pepper

3 jalapenos, chopped

1 cup seeded, chopped tomato

1/2 cup sliced ripe olives

Separate dough into 4 long rectangles and place crosswise in ungreased jelly roll pan. Press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Bake at 375º for 14 - 19 minutes or until golden brown. Cool completely.

Spread beans over crust to within 1/2 inch of edges. Combine sour cream, green chiles and taco seasoning, mix well. Spread sour cream mixture over beans. Sprinkle with cheese, onions, green pepper, jalapenos, tomatoes, and olives evenly over sour cream mixture. Cover and refrigerate at least 1 hour. Cut into squares. Serve with salsa and/or taco sauce.

Artichoke and Green Chile Squares



2 cans (8 ounces each) refrigerated crescent roll

dough

1 cup shredded Monterey Jack cheese

1 cup freshly grated Parmesan cheese

1/2 cup mayonnaise

1 can (14 ounces) artichoke hearts, drained and

chopped

1 can (4 ounces) chopped green chilies, drained



Unroll crescent roll dough and press into bottom and

up the sides of ungreased 12x10-inch jelly roll pan,

sealing seams. Bake at 375 degrees F for 10 minutes.



When the crust is baking, combine the cheeses,

mayonnaise, artichoke hearts and chilies. Mix well.

Spread over the crust. Put back into the oven and

continue baking another 15 minutes. Remove from oven

and cool 10 minutes. Cut into squares.

Ortega Zesty Chicken Wings



1 container (16 oz.) sour cream

1 can (4 oz.) Ortega Diced Green Chiles

1 pkg. (1.25 oz.) Ortega Taco Seasoning Mix - Regular, divided

1 bottle (16 oz.) Ortega Thick & Smooth Taco Sauce - Medium

32 (2-1/2 to 3 lb.) chicken wings

1 celery sticks



Preheat oven to 375 degrees F.



Combine sour cream, chiles and 1/2 package (about 2 tablespoons) seasoning

mix in small bowl; refrigerate. Combine taco sauce and remaining seasoning mix i

n large bowl. Add wings; toss well. Arrange wings on prepared pan.



Bake, brushing frequently with taco sauce mixture, for 35 to 40 minutes or

until no longer pink near bone. Discard leftover taco sauce mixture.



Serve with sour cream dip and celery sticks.



Serving Size: 12

Avocado Wedges

 

2 avocados, mashed

3 tablespoons green chiles, diced

2 cups Monterey jack cheese, grated

Butter, melted

2 tablespoons onion, diced

3/4 cup bacon, cooked crisp and crumbled

4 flour tortillas



Combine avocados, chiles, cheese, onion and bacon, mixing well. Divide mixture in fourths, and spread mixture on each tortilla, leaving a 1/4-inch edge. Fold each tortilla in half and crimp edges. Brush a large skillet and tortillas with melted butter. Fry until golden brown or until cheese melts. Cut each into 4 wedges and serve immediately.



Makes 16.

Mexican Meatballs



~~~Meatballs~<WBR>~~

1 lb. lean ground beef

1/4 cup white cornmeal

1 egg, lightly beaten

1 clove garlic, minced

1 small onion, chopped

1/2 tsp. dried oregano, crumbled

1 tsp. salt

1/2 tsp. ground black pepper



To make the Meatballs:

Mix meatball ingredients together; shape into small balls about 1/2" in

diameter.

Set aside while making the sauce.



~~~Sauce~~~

1 TB butter or margarine

1 small onion, chopped

1 clove garlic

2 TB chili powder

1/2 tsp. ground cumin

1/4 tsp. dried oregano, crumbled

3 cups tomato juice

Salt, to taste



To make the Sauce:

In a large sauce pan, melt butter or margarine. Add chopped onion and cook

slowly

until lightly browned. Add garlic, chili powder, cumin, oregano, tomato

juice, and salt

to taste.



Bring to a boil; drop meatballs into boiling sauce; cover and simmer for

about 10 minutes,

or until meatballs are cooked.



Serves 4.

Tortilla Rollups



8 - 12 flour tortilla

1 (8 oz.) block cream cheese

1 sm. can black olives, chopped

1 sm. can diced green chilies

salsa for dipping



Cream together cream cheese, olives and chilies.

Spread approximately 2 tablespoons onto a tortilla and

roll jelly-roll fashion and roll in plastic wrap and

chill. Before serving cut into 3/8 inch wide pieces

and serve with salsa for dipping.