"Karen O'Mara" > wrote in message
om...
> "Aria" > wrote in message
news:<rpLgb.57032$Ms2.46531@fed1read03>...
> > I have a Mexican potluck to go to. I never cook Mexican food, only go
out to
> > eat it. Any suggestions for something that will save at work 1/2 the
day and
> > still be edible for lunch in the afternoon???
>
> Someone brought stuffed jalepenos for a potluck at work recently. Two
> types: jalepenos stuffed with tuna and jalepenos stuffed with white
> cheese. The tray was very pretty, decorated with parsley and cilantro,
> and the appetizers tasted good. The jalepenos were canned and whole,
> iirc.
>
> Karen


Layered Mexican style Dip
Warning !! May not be "Authentic Mexican".
This appetizer is very filling (and it is hard to eat "just a little"). It
is also very HOT.

1 16 oz.can refried beans (with chili, if available)
2 Serrano peppers,seeded and chopped
1 pint sour cream
1/2 lb. Queso Chihuahua, shredded
1/2 lb. Queso Asadero, shredded
1/2 lb. Queso Manchego, shredded
4 green onions, chopped
2 tomatoes, diced
2 cans black olives, drained and sliced
fresh guacamole (recipe follows)
Salsa (recipe follows)
A large bag of tortilla chips or tortilla strips

Guacamole:

4 avocados (they should be dark green, and just slightly mushy)
4 cloves garlic
2 lime, juice
6 green onions, with tops
1 lrg. tomato

Cut the avocados in half, pop out the pit and scoop out the flesh with a
spoon.
Place in a large bowl.
Crush the garlic and add to the avocado.
Add the juice of the lemon and limes.
Mash all this together until it's smooth.
Chop up the green onions with the tomato.
Add this to the mixture.
Give it a little more mashing and stirring.
Place the avocado pits in the bowl, cover and place it in the fridge for
about 2 hours.

A1 Six Pepper Fire Storm Salsa

1 (10oz.)can tomato puree
1/3 cup water
1/3 cup Spanish onion, chopped
4 Tbls. white vinegar
2 Tbls. Cider vinegar
2 cloves garlic, minced
2 lrg. tomatoes, chopped
3 Tbls. lime juice
1 tsp. ground cumin
2 tsp. salt
1 cup cilantro, chopped
2 Red Bell peppers, stems removed, seeded, chopped
2 yellow Bell peppers, stems removed, seeded, chopped
6 Jalapeno peppers, stems removed and chopped
6 Cayenne or piquin peppers, stems removed and chopped
6 Arbol peppers, stems removed and chopped
4 Red Savina Habanero peppers, stems removed and chopped

Substitution:
6 (orange)Scotch Bonnet Habaneros for 4 Red Savina Habaneros

Fill blender with tomatoes, run at lowest setting until only small chunks
are left.
Remove and add remainder of ingredients and repeat running blender until
smooth.
Sample and add items to taste as necessary.
Combine all ingredients in a saucepan over medium high heat.
Bring to a boil, reduce heat, and simmer for 30 minutes or until thick.
When cool, bottle in 16-ounce jar and refrigerate overnight.

Assembling Dip:
Heat the refried beans and the Serrano peppers, stirring to get them mixed
well.
Spread them evenly, on the bottom of a large, shallow casserole dish (a
rectangular 9 x 13 or 11 x 15 Pyrex pan works very well).
Spread the guacamole on top of the beans.
Cover the guacamole with a layer of salsa.
Cover the salsa with a thin layer of sour cream.
Sprinkle the tomato, then onions, then olives over the top of the sour
cream.
Top with the mixed grated cheeses.

Serve with tortilla chips, cold milk or your favorite beverage.

William Barfieldsr