Finger foods for Cinco de Mayo

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With Cinco de Mayo (5th of May) right around the corner, my thoughts and tastes turn to traditional Mexican fare.

The holiday commemorates the Mexican army’s unlikely victory over French forces in 1862, and it has become a cause to celebrate in America.

Americans are always looking for something to celebrate and what could be better than chocolate nachos.

Chocolate Nachos

Ingredients

  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 8 6-inch flour tortillas
  • 1/4 cup butter (no substitutes), melted
  • 1 cup semisweet chocolate pieces
  • 2 teaspoons shortening
Directions

I’m always1. Combine sugar and cinnamon in a small bowl. Brush one side of each tortilla with melted butter; sprinkle with sugar mixture. Cut each tortilla into eight wedges. Arrange half of the wedges in a single layer on a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 10 to 12 minutes or until edges are lightly browned (wedges will crisp upon standing).

2. Meanwhile, melt chocolate pieces and shortening in a small saucepan. Remove wedges from oven. Spread in an even layer on a serving platter; cool slightly. Drizzle with half of the melted chocolate mixture.

3. Arrange remaining wedges in a single layer on the same 15x10x1-inch baking pan. Bake as directed above. Spread in an even layer on a second serving platter; cool slightly. Drizzle with remaining melted chocolate mixture. Serve warm or cool. Makes 64 wedges.

Queso Fundido with Corn-Bread Dippers

Queso Fundido with Corn-Bread Dippers

Ingredients
  • 1 8-1/2-ounce package corn muffin mix
  • 2 fresh poblano chile peppers
  • 1 small red sweet pepper
  • 3 cups Monterey Jack cheese (12 ounces)
  • 2 tablespoons all-purpose flour
  • 1/3 cup finely chopped onion
  • 1 tablespoon butter or margarine
  • 3/4 cup half-and-half or light cream
  • 1/3 cup finely chopped, peeled jicama
Directions

1. For the cornbread dippers, prepare corn muffin mix according to package directions. Spread batter in a greased 9x9x2-inch baking pan. Bake in a 400 degree F oven about 15 minutes or until top is golden. Cool bread in pan on a wire rack for 10 minutes. Remove bread from pan; cool completely on rack. Using a long-bladed, serrated knife, cut bread into 1/2-inch slices. Cut each slice into thirds. Place in a single layer on a large, ungreased baking sheet. Bake in a 400 degree F oven for 8 to 10 minutes or until crisp and cut surfaces are golden, turning slices over after 5 minutes. Cool on a wire rack. Store in an airtight container up to 2 days. Makes 48 dippers.

2. Meanwhile, quarter peppers; remove stems, seeds, and membranes. Place pepper pieces, skin side up. on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap peppers in foil; let stand 15 minutes. Peel off skin and discard. Finely chop peppers.

3. Meanwhile, toss together cheese and flour in a bowl; set aside. Cook onion in hot butter in a medium saucepan until onion is tender. Stir in half-and-half. Gradually add small amounts of the cheese mixture, stirring constantly over low heat until cheese is melted. Stir in roasted peppers and jicama; heat through. Transfer mixture to a fondue pot. Place fondue pot over a fondue burner. Keep dip warm up to 2 hours.

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