- vegetable oil or olive oil
- chilli powder
- tomato puree
- 150g tinned tomatoes
- salt and freshly ground black pepper
- large flour tortillas
“Antique Recipe”
Mother used to make this often…it was the only “Mexican” food we ate back then, other than her homemade chili or tamales from the guy on the corner next to Sears & Roebuck!!
Mother called the “crust” part of this recipe “corn meal mush”…now-a-days it is called “polenta”! Sounds much fancier that way!!!
- large clove garlic minced
- grated cheese as needed
- diced tomatoes
- -
- cornmeal
- chili powder
- flour
- onion diced
- ground beef
- water
- salt to taste
These sound like they would be really hot…but I don’t like hot stuff and I loved these! I think the trick is cleaning out all those ribs and seeds. (You might want to use plastic gloves to protect your fingers.)
You can use one of those “grill pans” that have little holes in it for grilling fish or vegetables.
- thin sliced bacon cut into 1/3's
- shredded cheese
- each 8 oz. packages cream cheese
- Little Smokies or Eckrich sausage chopped very small
- large jalapeno peppers
- Owens hot sausage
- onion chopped
Always gets compliments.
My daughter makes hers different…she leaves out the Miracle Whip or sour cream, adds finely chopped fresh jalapeno and ALWAYS uses fresh lime, does not use salsa. (Hate to admit it…but hers is much better!!)
Serve with chips.
- garlic salt
- picante sauce
- Miracle Whip or sour cream
- small tomato finely chopped
- small onion finely chopped
- Tabasco sauce
- salt to taste
- large avocados peeled & pitted
- lemon juice or lime juice
Arrange on a platter with a bowl of picante sauce in the center for extra dipping.
Everyone loves these and they are so easy!
I did not list the amounts because it will depend upon how much you want to make. I usually start with 3 blocks cream cheese adding picante sauce until it tastes right and is a good spreading consistency.
- picante sauce
- soft flour tortillas
- cream cheese
- Tabasco sauce
You can make this and serve in frosted mugs with a long handled ice tea spoon or you can serve with Tostito Scoops.
My original recipe called for Tequila…since I serve this where children might also be eating it… I do not add the Tequila. Besides that, I don’t care for the Tequila.
- cilantro sprigs for garnish
- lime wedges for garnish
- Cajun Chef brand hot sauce or any other style like Louisiana brand hot sauce.
- Worcestershire sauce
- sugar
- green Tabasco sauce
- red Tabasco sauce
- fresh lime juice
- Heinz ketchup
- Roma tomatoes chopped 1/4 inch
- fresh jalapeno chopped fine and de-seeded
- avocado chopped 1/2 inch chunks
- cilantro chopped fine
- yellow jumbo onion chopped 1/4 inch
- cold water
These are really good and add a little something different to your appetizer table or Mexican buffet. They can be used as a light dessert if desired, arranging a few chips and a dollop of dip on a small plate.
I have a convection oven so I can do several cookie sheets at a time. Allow the chips to cool on the cookie sheet and when cool place in zip lock bags.
These can be made a day or two ahead.
- plain yogurt
- vanilla
- -
- FRUIT SALSA:
- Spray on butter from the refrigerated section of grocery.
- Cinnamon
- cream cheese
- DIP:
- strawberries
- -
- blueberries
- Sugar
- Raw flour tortillas
Add Chicken or beef and use Mexican velvetta for cheese,
- * 1/2 cup chopped onion
- * 1/2 cup chopped yellow bell peppers or 1/2 cup red bell peppers or 1/2 cup green bell pepper
- * 2 cups milk
- * 1 cup shredded monterey jack cheese
- * 1 cup shredded cheddar cheese
- * sour cream
- * guacamole
- * tortilla chips
Add Chicken or beef and use Mexican velvetta for cheese,
- * 1/2 cup chopped onion
- * 1/2 cup chopped yellow bell peppers or 1/2 cup red bell peppers or 1/2 cup green bell pepper
- * 2 cups milk
- * 1 cup shredded monterey jack cheese
- * 1 cup shredded cheddar cheese
- * sour cream
- * guacamole
- * tortilla chips