ISO: ISO: mini foods. We are having a birthday party on Saturday and I need mini recipes and ideas.

In Search Of:
Have always wanted to make this: Stuffed Cha-Cah Crab Chiles

STUFFED CHA-CHA CRAB CHILIES

List of Ingredients

Sauce:
12 tomatillos, husked and rinsed
1 small onion, quartered and peeled
6 medium garlic cloves, peeled
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon Chipotle hot sauce
3 Tablespoons chopped fresh cilantro
3 Tablespoons fresh lime juice
1/2 teaspoon sea salt
1/2 cup cucumber, diced and seeded

Chilies:
6 large Poblano chili peppers
4 ounces goat cheese, mild and smooth type
3/4 Cup shredded Monterey jack cheese
12 ounces cooked crab meat

DIRECTIONS:

Sauce:

1. Place tomatillos, onions and garlic in a large heavy skillet. Heat over medium-high heat, turning often for 5 minutes. Tomatillos and onion should be slightly charred but still firm.

2. Transfer tomatillo mixture to a food processor and add cumin, cayenne, hot sauce, cilantro, lime juice and salt. Blend to a coarse puree.

3. Return mixture to skillet and keep warm while preparing the stuffed chilies.

Chilies:

1. Place chilies on a baking sheet and place under the broiler, turning a few times until all sides are charred. Place in a paper bag and seal. Set aside for 8 minutes.

2. While chilies are resting, in a medium bowl, blend the goat cheese, Monterey jack and crab meat. Set aside.

3. Peel chilies then cut a slit lengthwise down one side only and carefully remove seeds.

4. Stuff each chili with cheese mixture and place them cut side up on a baking sheet, gently pressing to seal.

5. Broil 6 to 8 minutes until cheese is melted and chilies are heated through.

6. Transfer to a serving plate and spoon sauce around the chilies.

Serves 6

Source of Recipe: Posted by Pokemom - ORB

 
Rec: Miniature Mexican Quiche Appetizers

Miniature Mexican Quiche Appetizers

1/4 cup butter, softened
1 3 oz. package cream cheese, softened
1 cup all-purpose flour
1/2 cup grated Monterey Jack cheese (or pepper Jack, cheddar, or a combo of cheeses)
1/2 of a 4 oz. can diced green chilies (used more, like 3/4 can)
1 egg, lightly beaten
1/4 cup heavy cream
1/8 tsp salt
Freshly ground black pepper to taste
1/4 tsp Tabasco (sometimes I use other hot pepper sauces)

In a medium mixing bowl, combine the butter and cream cheese, blend until smooth, stir in flour (Pat’s note: I use an electric hand mixer.) Form dough into a ball and wrap in waxed paper. Chill 2 to 3 hours.

Preheat oven to 350̊. Divide the ball into 12 smaller balls and press into lightly greased miniature muffin pan to form shells. Sprinkle cheese and chilies in the bottom of each small pastry shell. Combine eggs, cream, salt, pepper and Tabasco. Pour over cheese and chilies in pastry shells. Bake 30 to 35 minutes.

Pat's note: The recipe is easily doubled and I usually get a few more than the stated yield. While I haven’t tried it, I understand they can be frozen too...can be made up to 1 week ahead and frozen. To serve, take from freezer, allow to reach room temperature, warm at 325̊.

Yield: 12 miniature quiches

Source: Peggy@Gails

 
Oh my gosh you guys. I was just checking in before I went to bed

and I saw all these responses. I just can't look at them tonight. I am so tired. I will look at them first thing in the morning. Thank you so much for all of your ideas. Night night. d

 
Ranch Ham Roll Ups... a few recipes inside

Several varieties for your consideration.

Ranch Ham Roll Ups
By Brandy Summers

http://ezinearticles.com/?Christmas-Appetizer-Recipes---Ranch-Ham-Roll-Ups&id=887552

2 (8 oz.) pkgs. cream cheese, softened
1 envelope ranch salad dressing mix
3 green onions, chopped
11 flour tortillas
22 thin slices deli ham

Directions
In a small bowl, combine the cream cheese and the ranch dressing mix and beat until smooth. Add in the onions; mix well. Spread 3 tablespoons over each tortilla. Top with two ham slices.
Roll up the tortillas tightly. Wrap tortillas with plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4-inch slices.
Makes about 90 servings.

Ham Roll Ups

1 lb. ham sliced thin but enough so it holds it's shape and can be rolled.
1/2 lb. cream cheese (at room temperature)
4 green onions sliced thin including some green
salt and pepper to taste

Mix the cream cheese, green onions, salt and pepper together.

Spread mixture on ham slice and roll up ham. Cut off ends to even and then cut into 4 pieces. Put toothpick in each one to hold it together.

Chill until ready to serve.


Ham Rolls

SUBMITTED BY: LYNN-N
http://allrecipes.com/Recipe/Ham-Rolls/Detail.aspx

Servings: 12

INGREDIENTS
5 slices cooked ham
1 (8 ounce) package cream cheese, softened
5 green onions

Directions:

Lay the ham slices on a flat surface and spread with cream cheese. Place one green onion on each ham slice. Roll the ham slices tightly. Cut into bite sized pieces and serve.

Tip Note: Add 1 tablespoon of worstershire to the softened cream cheese. You can strip a layer off the green onions and use mostly the white part. For less mess, refrigerate at least 30 min. to over night before slicing into small bites. They can be eaten alone or served on Ritz crackers.

 
These were gobbled up when I made them a few years back for a Holiday Open House.

I cut the tuna in long rectangles, seared, and then cut them into cubes. They have been requested many times since then.

 
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