Fiesta Mexicana Winnipeg Peep Meet - October 14, 2006

[Bumper]

Stuffed Jalapeno Peppers
Ingredients:
10 - Jalapeno Peppers
1/4 Cup - Light Cream Cheese
1/4 Cup - Salsa
½ Cup - Shredded Cheddar Cheese
3/4 Cup - Fresh Bread crumbs

Preparation:
Wearing rubber gloves to protect hands, cut peppers in half lengthwise. With small knife, scrape out seeds and membranes, leaving stem intact. In bowl, combine cheddar cheese, cream cheese and salsa. Blend in 1/4 Cup (50ml) bread crumbs.
Spoon filling into each pepper half.
Top each jalapeno with bread crumbs. Make ahead, cover and refrigerate for up to 24 hours.
Preheat oven to 375F (190C) Bake in oven for 20 minutes, or until topping is golden & crisp.


Pico De Gallo
Ingredients:
1 Tomato - Chopped
1 Onion - Chopped
5 Cilantro sprigs - Chopped
1 Jalapeno Pepper - Chopped
1 Lime - Cut in half
Salt to taste

Preparation:
Mix everything in a serving dish. Squeeze lime juice over mixture and add salt to taste.


Spanish Rice
Ingredients:
2 Tbsp - Olive Oil
1 Onion - Chopped fine
1 Garlic Clove - Minced
2 Cups - Medium or long-grain white rice
3 Cups - Chicken stock (or vegetable stock)
1 Heaping Tbsp - Tomato Paste or 1 Cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 Tsp - Salt

(Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.)

Preparation:
In a large skillet, brown rice in olive oil, medium / high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

In a separate sauce pan, bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15 - 25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.


Hot Artichoke Dip
(Not really a Mexican dish, but it has a Playa connection. Those of you who followed our trip report from last time may recall the contortions we went through with Kitty Kat who was determined her recipe for this favourite of ours would remain a closely guarded family secret. Well. We're pretty sure we managed to discover it, and it turned out pretty darned good, so we've included it here. Nyah-nyah-nyah-nyah-nyah, KK.)

Ingredients:
14 Oz Can - Artichoke hearts, drained and chopped
½ Cup - Freshly grated Parmesan Cheese.
1 Cup - Mayonnaise
1 Garlic Clove - Minced
Dash - Lemon Juice

Preparation:
Mix all ingredients. Bake at 350F (180C) for 10 minutes.
Serve with crackers or chips for dipping.


Queso Fundido
I loved this stuff, but Mrs. B says there's no recipe. She just made it up as she went along. She fried up some minced Chorizo Sausage - spicy and hot, and dumped it in Cheez Whiz. Threw in some salsa, chopped up Jalapeno pepper, Worcestershire sauce, and kicked it all up a notch with hot sauce and some chipotle chili powder. We served it in those dishes with the candle under them to keep it from solidifying.


Mexican Wedding Cookies
Ingredients:
5 Oz - Whole blanched almonds (1 Cup, plus 40 more for decorating)
2 Cups plus 2 Tbsp - All-purpose flour
1/4 Tspn - Table salt
½ Tspn - Ground Cinnamon
½ Lb (2 sticks) - Unsalted butter, room temperature
2 1/4 Cups - Sifted confectioner's sugar
1 Tspn - Pure vanilla extract
½ Tspn - Pure almond extract
1 Large - Egg white, beaten

Preparation:
Oven @ 350. Spread 1 C almonds on baking sheet. Toast about 12 minutes. Cool.
Place toasted almonds, flour, salt and cinnamon in food processor. Chop until finely chopped, about a minute.
In bowl of electric mixer, cream butter and 1 C confectioner's sugar until light and fluffy, about 4 minutes. Add vanilla and almond extracts. Add chopped almond mixture and beat on low until dough just comes together.
Roll dough into 20 - 1 1/2" balls. Place on baking sheet 2" apart. Flatten slightly.
Mix 1 Tspn beaten egg white and 40 almonds. Press 2 almonds into each cookie.
Bake for about 25 minutes or until lightly browned. Cool.
Place remaining 1 1/4 C sugar in bowl. Roll cookies in sugar. Cool 15 minutes, roll again.

[Sunco]

The Spainish Rice and the Artichoke Dip are going into my recipe file. Thanks Mrs. B. The hot and spicy stuff are not for me

[wicked1]

Hola!
We're finally near a computer and want to Thank Bumper and Mrs. Bumper for their great hospitality and even greater margaritas(but you must try Captain Dave's). Laura was amazed with the variety of choice tequilas and did not wake up until 10:00 pm the next day!@*#! She was dancing the "shopping cart" all the way to the next party. We missed the Mexican hat dance but continued drinking Corona's, remembering all the laughs and good times of the peep party.Thanks again and we know our paths will cross again.....

Besos,

Laura and Wanda and Cathy and Angie

[zelda]

Deb, I also want the recipe for those beans! Yum.

[YWGDon&Deb]

Originally Posted by zelda

Deb, I also want the recipe for those beans! Yum.

Oh, another question... Deb, how many empanadas does one recipe make?

One recipes makes 36 empanadas' if you buy the Superstore Presidents Choice Puff Pastry. There are 2 sheets of pastry per box and I cut each sheet into 9 squares so you will need 2 boxes for this amount of filling.

Deb, I also want the recipe for those beans! Yum.

Beans are embarrassingly easy to make. Cut bacon slices into pieces and fry until crispy. Remove the bacon and sauté an onion in the bacon drippings. Open cans of refried beans ( I used Casa Fiesta refried black beans) and Pinto beans (don't remember the brand). Pour the two kinds of beans into a bowl add the crispy bacon and sautéed onions as well as some salsa. Mix all these ingredients' together and put into a casserole dish. Top with cheese (I used a mix of cheddar and Monterey jack) and heat until beans are hot and the cheese is melted. For the peepfest which filled a 2.8 lire casserole dish I used 1 lb of bacon, 1 large white onion, 4 cans of the refried beans and 2 cans of the pinto beans and approx. 1- 1.5 cups of a medium spicy salsa (I used Pace brand).