Quilters' Recipes Blog : Appetizers & Snacks, Southwestern/Mexican

THE Dip

QuiltersRecipes — Wed, 01 Apr 2009 22:31:00 GMT

Submitted by Dee Heidebrecht, Elkland, MO

Dee says, “My two teenage boys (17 & 14) love this dip so much that I taught them to make it on their own. Otherwise, I would have been forever in dip production instead of quilt production. Also, it is comforting to know that they would be able to fend for themselves. I really do not remember where I first had this but it is addictive!”

1 12 oz small-curd cottage cheese (drain excess whey if necessary)
1 green pepper chopped fine
1 bunch (5-6) green scallion onions chopped fine (including part of the green stalk)
1 large tomato chopped
1-2 (or to taste) pickled jalapeno peppers with seeds removed chopped VERY fine

Combine all the above ingredients and serve with Mexican style corn chips (I like Tostitos the best). Be sure to use the two handed method for dipping - one hand scoops and the other is your drip plate. Also - the longer it stands-the more potent the jalapeno so you may have to experiment with your own HOT taste buds. ENJOY!

Black Bean Salsa

QuiltersRecipes — Wed, 01 Apr 2009 22:28:00 GMT

Submitted by Kathy Hermann, Cedar Falls, IA

Makes about 5 cups. Note that if you prefer less chunky salsa, you can puree part or all of it in a blender or food processor to the desired consistency. If you prefer spicier salsa, add chili powder or red pepper flakes to taste.

1 20-oz can tomatoes, drained and chopped (reserve juice)
1 cup frozen corn, thawed
1 can black beans, drained and rinsed
6 whole green onions, minced
3 cloves garlic, minced
1 tbsp lemon juice
1/4 cup chopped fresh cilantro
Salt to taste

Combine all ingredients in a non-metal bowl. Add tomato juice to reach desired consistency. Cover; refrigerate 1 hour or more.

Susan’s Black Bean Salsa

QuiltersRecipes — Wed, 01 Apr 2009 22:28:00 GMT

Submitted by Susan Palmer, Albuquerque, NM

1 15-oz can black beans
1 11-15 oz. can shoepeg corn, drained
4 Roma tomatoes, chopped
1 large green bell pepper, chopped
1 red bell pepper chopped
1/2 c. purple onion, finely chopped
Jalapeno pepper (optional)
1/3 c. chopped parsley or cilantro

Mix all of the above in a bowl

Mix together
1/3 c. lime juice (2-3 limes)
1/4 c. olive oil
1 tsp. salt
1/2 tsp. ground cumin
1/2 c. purple onion, finely chopped
1/2 tsp. chile powder

Pour over mixed vegetables, stir well.

Black Bean Quesadillas - Quick & Easy

QuiltersRecipes — Wed, 01 Apr 2009 22:27:00 GMT

Submitted by Penny Schwickerath

2 cans (15 oz. Each) black beans, rinsed and drained
1 jar (8 oz.) salsa, divided
10 flour tortillas (8 inches)
2 cups (8 oz.) shredded cheddar or Colby-Monterey Jack cheese
sour cream

In a bowl, mash the beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Top with the remaining tortillas; sprinkle with cheese.
Bake at 350 degrees for 15-18 minutes or until crisp and heated through. Cut into wedges. Serve with sour cream and remaining salsa. Yield: 5 servings.

Quick Nachos

QuiltersRecipes — Wed, 01 Apr 2009 22:25:00 GMT

Submitted by Susan Palmer

This is really fast and really good. Serve with Guacamole and Sour cream on the side.

1 jar Fritos Salsa con Queso (15 1/2 oz jar)
1 can pinto beans
1 can refried beans
1/2 of a 16 oz jar Tostitos Salsa
1/2 - 1 C grated cheddar cheese (lightly packed)
Tortilla chips

Mix beans and refried beans in baking dish. Spread to cover bottom. Spoon salsa on top to cover. Pour on Salsa con Queso to cover. Sprinkle with grated cheddar cheese. Microwave until heated through and cheese is melted. Serve with chips and guacamole and sour cream on the side.

Guacamole
2 ripe avocados
juice of 1/2 lemon (or lime)
1/2 - 1 tsp garlic powder, depending on your taste
Cut avocados in half, remove seed (whack it with the blade of a large knife, twist to loosen and lift to remove). With a spoon, scoop out pulp into a bowl. Add lemon juice and garlic. Mash with a fork or whisk until mostly creamy. Some lumps may remain.