Spicy Stuffed Mushrooms with Bacon
- 4 slices bacon
- 24 medium mushrooms (about 1 1/2 lbs)
- 1 tbs butter
- 1/4 cup finely chopped onion
- 1 clove garlic, finely chopped
- 1/3 cup finely chopped sweet red pepper
- 1-2 jalapeno peppers, finely chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley or 1 tbs dried
1. Cook bacon until crisp. Remove from skillet, chop, and drain fat from
skillet.
2. Remove stems from mushrooms. Reserve and finely chop 2/3 of stems.
Discard remaining stems.
3. Cook mushroom caps in boiling water for 1 minute. Drain and rinse with
cold water. Drain on paper towel.
4. Heat butter and add mushroom stems, onion, and garlic. Cook five
minutes. Add peppers and cook three minutes longer. Cool and then stir in
bacon, cheese and parsley.
5. Spoon into caps. Bake on baking sheet at 350o for 10 minutes. Serve
warm.
Chile Roll Log Appetizer
Yield: 12 Servings
- 1/2 lb. American Cheese
- 1 lb. Smoked Cheese
- 1/2 lb. grated Sharp Cheddar Cheese
- 1 (8 oz) Pkg. Philadelphia Cream Cheese
- 1 small onion chopped Fine
- 2 cloves garlic chopped Fine
- 1/4 Tsp. seasoned salt
- 2 Tbs. Lea & Perrin's Worcestershire Sauce
- Chile Powder (medium to hot)
1. Mix all of the above except Chile powder in a large mixing bowl
and then form into logs. Roll in Chile powder.
2. Wrap in saran wrap and place in refrigerator, chill at least 1
hour before serving.
3. Serve with a variety of crackers.
Meatballs In Chipotle Sauce
Meatballs
- 1pound ground pork
- 1 pound ground beef
- 1/2 teaspoon ground cumin
- 2 cloves garlic -- chopped
- 3 eggs
- 1/4 cup bread crumbs
- salt and pepper -- to taste
Chipotle Sauce
- 6 chipotle chiles -- pickled or en adobo
- 6 medium tomatoes -- roasted & peeled
- 1 cup chicken broth
- 2 cloves garlic
- 3 cumin seeds
- 1 tablespoon dried oregano
- 2 tablespoons lard
- salt and pepper -- to taste
Combine the pork, beef, ground cumin, garlic, eggs, bread crumbs, and salt and pepper to taste. Mix well. shape the mixture into medium-size meatballs. Cook the meatballs in the Chipotle Sauce for about 25 minutes. To make the Chipotle Sauce, puree the chiles, tomatoes, broth, garlic, cumin seeds, and oregano. Strain. Saute' the puree in light lard and season with salt and pepper to taste. Bring sauce to a boil.
NOTES : From: Frida's Fiestas, Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle.
Go To Page: 1 2
