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Spicy Appetizers for Holiday Celebrations


  • Salt and freshly ground black pepper
  • Vegetable oil for frying

    Garnish: Chopped fresh cilantro

    To make the sauce, sauté the onion and garlic in the oil until they are lightly browned. Add the tomato sauce, broth, and the chipotles in adobo sauce. Heat the mixture to just under boiling and simmer for 20 minutes. Place the sauce in a blender or food processor and puree until smooth.

    To make the meatballs, combine the beef, pork, onion, cilantro, bread crumbs, egg, and season with salt and pepper. Gently mix, then form into small meatballs. Pour a couple of tablespoons of the oil in a heavy saucepan and brown the meatballs. Remove and drain.

    Return the sauce to the pan, add the meatballs and simmer for 15 to 20 minutes to finish cooking the meat.

    To serve: place in a chafing dish, garnish with the cilantro and serve accompanied with toothpicks.

    Yield: 8 servings as an appetizer

    From: Fiery-Foods Super Site in an article by Nancy Gerlach

    JALAPENO RANGOONS

    • 3 ounces chopped fresh jalapeno peppers
    • 8 ounces cream cheese, at room temperature
    • Small onion, chopped
    • 1/4 teaspoon garlic powder
    • 1/2 teaspoon soy sauce
    • 3 dozen wonton wrappers
    • 1 egg yolk
    • Oil for deep frying
    • Chinese mustard, sweet and sour, or plum sauce

    Combine jalapenos, cream cheese, onion, garlic powder, and soy sauce. Place one heaping teaspoon of mixture in the center of each wonton. Use egg yolk to moisten the edges of the wonton wrappers, fold together, and pinch to seal.

    Heat the oil in a frying pan to 375 degrees Fahrenheit. Fry five or six rangoons at a time, for about 3 minutes each batch, til golden. Drain on paper towels, and serve while hot with sauce for dipping. Serves: 12Preparation time: 45 min (can be frozen before frying)

    SMOKY GREEN CHILE-CHEDDAR CHEESE WITH AVOCADO-MANGO SALSA
    www.southernliving.com (December 2000)

    • 2 (8-ounce) packages
    • cream cheese, softened
    • 2 (8-ounce) blocks
    • Monterey Jack cheese
    • with peppers, shredded
    • 16 ounces smoked
    • Cheddar cheese,
    • shredded
    • 6 green onions, minced
    • 2 (4.5-ounce) cans
    • chopped green chiles, drained
    • 1 (1 1/4-ounce) envelope taco seasoning mix
    • Avocado-Mango Salsa

    COMBINE first 6 ingredients in a large bowl. Divide mixture into 2 equal portions; shape each into a 6-inch round. Cover and chill 8 hours, or freeze up to 1 month; thaw in the refrigerator 8 hours.

    PLACE cheese rounds on serving plates; top evenly with Avocado-Mango Salsa; serve with tortilla chips. Yield: 2 cheese rounds (18

    The copyright of the article Spicy Appetizers for Holiday Celebrations in Spicy Cuisine is owned by Judy Howle. Permission to republish Spicy Appetizers for Holiday Celebrations in print or online must be granted by the author in writing.

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