Mexican Appetizer Recipes

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Black Bean Nachos

Mexicna Appetizer Recipe - For Nachos:

Corn oil
2 Flour tortillas (8")
2 Chorizo or spicy sausage
1 cup Black bean pesto
1 cup Monterey jack cheese -- shred
2 tablespoons Chopped cilantro (coriander)

Mexican Appetizer Recipe - For Black Bean Pesto:avocados

8 ounces Dried black beans
1 quart Water
1 Bay leaf
1 Ham hock
2 Jalapenos -- seeded
20 milliliters Garlic
Stems from 2 bunchs of
Cilantro (fresh coriander)
Salt/fresh ground pepper

For Black Bean Pesto - Mexican Appetizer Recipe

Rinse and drain beans thoroughly. Place them in a large saucepan or
soup kettle and add all remaining ingredients. Bring to a boil, reduce
heat, simmer, uncovered, for 1 1/2 hours.

Remove and discard ham hock and bay leaf. Using slotted spoon, transfer
bean mixture, in batches, to the bowl of a food processor. Process,
adding cooking liquid as necessary to form a smooth, thick paste. You
will use a total of about 1 cup liquid.

Transfer the pesto to a bowl and stir in the salt and pepper if needed.
Refrigerate, covered, until ready to use. Will keep in fridge for 2-3 days.

Nachos: Mexican Appetizer Recipe

Preheat oven to 375F. Fill a heavy skillet with 1/2" corn oil. Heat it
until oil just starts to move.

Then fry the tortillas, one at a time, until light golden brown, about 15 seconds on each side. Drain on paper towels.

Slice chorizo into 1/4" thick rounds and saute them in a small skillet until crisp, about 5 minutes. Remove sausage from skillet and drain on paper towel.

Place tortillas on baking sheet, and spread pesto evenly over them. Arrange sausage over pesto and sprinkle with cheese. Top with chopped cilantro.

Bake until brown, about 20 minutes.

Remove from oven and cut each tortilla into eight pieces.

Serve immediately.

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