Appetizers

We’ll start out here just as you would in your fave restaurant.
Chips and salsa. Well, salsa anyway. We’ll hope you have a descent
selection of chips in your area. I’ve made this salsa for years,
always to rave reviews.

1 28 oz canned tomatoes
¾ bunch cilantro
2 jalapenos
2 serranos
1 small onion
2 cloves fresh garlic (pressed)
squeeze of lime

Combine everything in a food processor and go to town.
* A food processor works better than a blender because it
doesn’t add as much air into the mixture.

…..Really easy salsa

This is what your favorite texmex restaurant does…really.

Combine 14.5 oz canned tomatoes with 4 oz pickled jalapenos
in a blender with 1 tsp garlic powder, ¼ tsp salt, and ¼ tsp
pepper. Zap away and be amazed! It will taste better after
about an hour. Only they do it in very large quantities!

…..Roasted salsa

If you’re lighting the grill for any reason, this salsa should
be on your agenda. It’sbasically our original salsa with fresh
tomatoes instead of canned.

2 lbs tomatoes (roma work well)
1 med onion (sliced)
¾ bunch of cilantro
2 jalapenos
2 serranos (if you want it spicy)
2 cloves fresh garlic (pressed)

Place tomatoes, onions, and peppers on a hot grill. Cook until
just charred but not burnt.Place everything in a food processor
and zap. This can be done under the broiler also, with nearly
the same results.

…..Guac

Here’s my take on guacamole. I use my original salsa but you
can use your favorite salsa as long as it doesn’t emphasize
“garlic” in the name…too much.

2 avacados
1/3 cup salsa (my original works best)
1 large fresh garlic clove (pressed)
salt and pepper to taste
small squeeze of lime (if you don’t have fresh, leave it out)

Smash it all together and enjoy.

…..Restaurant Guac

This is what your favorite Mom and Pop texmex joint probably does.
I kid you not.

Smash one med to large avacado with half of a clove of pressed garlic.
Add salt and pepper to taste. If you don’t believe me, try it next
time before you add all the other stuff.

…..“Make at the table” Guac

I know you’re impressed when they make such a production of
preparing guac table side…admit it. Question is, do you own a
molcajete? That’s the mortar and pestle thing that looks like
it’s made out of volcanic rock. You can buy a plastic version
in a restaurant supply house.

2 large avacados
half small onion, finely diced
2 Roma tomatoes, chopped
half bunch fresh cilantro, chopped
couple of fresh jalapenos, finely diced
squeeze of lime
1 clove garlic, smashed
salt and pepper to taste

Remember, make a big production out of smashing it all together.

…..Queso

Now, any 6 year old in Texas can make the classic velveeta
and rotel. 1 pound to 1 can. But if you substitute my original
salsa for the rotel it brings it up about 4 notches. And if
you substitute roasted salsa it’s even better!

If you’re serving both queso and guacamole, by all means,
put a scoop of guac on top of the queso. If you have pico
de gallo hanging around, add that too. And even better, if
you are serving tacos, put a scoop of taco meat into the mix.
This appetizer is a meal unto itself…serve with flour
tortillas and prepare for a few oohs and awes.

…..Skillet Queso

I know, I know, CHILES grill and bar calls their regular
queso skillet queso. Why I have no idea. This a dish that’s
sometimes called queso fundito in Texas. It really is skillet
queso because it’s made in a hot skillet! Any number of
things can be added but I tend to stick with shrimp, chorizo,
onions, poblano peppers, and mushrooms. Not all at once, but
a combo of a couple of these. I use very old cast iron skillets
because they look (present) great and maintain heat well. An
8 inch skillet will serve enough for about 6 people. Preheat
oven to 400. Add a tbsp butter to the skillet heated to med
high and add your ingredients. You just need to cover the
bottom of the pan thoroughly because the cheese is the star
here. Saute whatever ingredients you choose until just done.
Remember to time it correctly, onions and peppers don’t cook
as quickly as chorizo, shrimp cooks really fast, etc…when
your ingredients are just cooked through, add about 5 oz shredded
Monterrey Jack and 5 oz shredded mozzarella mixed together to the
pan and allow the cheese to begin to melt. Remove from the heat
and place into the oven for 3-4 minutes. This a fantastic appetizer
when folks are standing around the kitchen. And as you can see, it
cooks fast so you can keep em coming! Serve with hot flour tortillas
and homemade salsa.

…..Quesadillas

Obviously the grilled cheese sandwich of texmex. Fast, easy and
can be filled with about anything. Fajita meat, bacon, ham, taco meat,
veggies, well, you get the idea. I use cheddar/jack, best of both
worlds but you can use American or mozzarella also. Interior ingredients
need to be cooked so leftover anything works well. Put a small pat of
butter into a pan heated to low/med. (again, I use cast iron) Place a
liberal amount of cheese onto a flour tortilla and whatever else you
desire. (of course you can just have a cheese quesadilla!) Cover with
tortilla number 2 and place into the pan. I usually cover my skillet
with a larger skillet to hold the heat in. If it browns in a minute
and a half, your heat is too high, turn it down a notch and flip. Cook
until just browned on the other side. Serve with salsa and guacamole
and/or queso and/or sour cream.

…..Taquitos

These are basically enchiladas that are crisped and dip-able.
Usually chicken or beef. (recipes for basic chicken stuffing and
basic taco meat follows) We treat these as we would tortillas for
enchiladas. Squirt both sides of your corn tortillas with PAM spray
and pile on a plate. Microwave for about 2 minutes. Separate the
tortillas (careful, they’re hot) and allow too cool. Stuff with
meat and roll up. Place on a cookie sheet and bake at 375 for
15-18 minutes or until crispy. Jack cheese can also be added to
the meat.

Serve with the usual suspects..

…..Texmex Eggrolls

This is a knockoff of “Chiles” new appetizer. If you haven’t tried
it, it’s delicious, and great finger food. Here’s what you’ll need:

1 bunch green onions
½ medium red bell pepper, chopped
2 packages frozen chopped spinach
1 15oz can of black beans
1 15oz can of whole kernel corn
1 package of Tuldys salsa mix
1 tbsp Tuldys all purpose texmex seasoning
1 cup (4oz) shredded monterey jack cheese
10 egg roll wrappers
Oil for frying

SAUTE onions and bell pepper in oil over medium heat for 5 minutes.
Stir in spinach and next 4 ingredients until spinach wilts. Remove
from heat and let stand 15 minutes. Stir in cheese. SPOON 3 tablespoons
mixture into center of each egg roll wrapper. Fold top corner over
filling, tucking tip of corner under filling; fold left and right
corners over filling. Lightly brush remaining corner with water and
bring together and seal well. Fry in enough oil to cover at 360
degrees until brown.

This great served with our “saucy chipotle” dip mix. I would thin
the dip mix out with a little water or heavy cream though. It’s also
fabulous with ranch dressing or ranch dressing with a little
salsa added to it.

…..Nachos
I know, anyone can make nachos. Yeah, but not everyone makes them
like we do. I like to buy the 5 inch flat tostada chips or really fresh
soft corn tortillas and fry them til crispy. We then completely cover
the chip with a nice layer of our borracho beans, mashed. Then add a
good layer of cheddar/jack cheese and 4 good sized chunks of leftover
fajita meat to each chip. Broil quickly just until the cheese melts
and cut into 4 equal quarters. Serve with guacamole and sour cream on
the side. (or another thing I like to do is put my sour cream in a squirt
bottle, one with a small tip. You can control the amount you use much
better and you can make great designs on whatever you’re eating/ decorating)
This is one of the reasons I usually make a full pound of beans when I
cook-they keep well and freeze well. It’s also why I usually grill way
more meat than I know we’ll eat in one night.

…..Jalapeno Poppers

Just had to throw these in for good measure, not that I ever order
them but I know how popular they are. I use canned whole japs and a
combination of shredded mozzarella and Jack cheese. Heat oil to 350ish.
Prepare a box of “jiffy” cornbread mix per directions. Make a slit in
the peppers and stuff with cheese. Dredge the peppers in the cornbread
mix and fry til brown…yum!

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