South of the Border

1 medium yellow onion, diced

1 teaspoon salt, divided

1 tablespoon canola oil

1/3 pound lean ground beef

3 tablespoons tomato paste

1/2 teaspoon cumin

1/2 teaspoon oregano

1 egg, mixed with 1 tablespoon water

In a food processor, pulse the flour, butter, cream cheese, and 1/2 teaspoon salt until a loose ball forms. Remove dough and cover with plastic wrap. Refrigerate for at least 2 hours, up to 24 hours.

Preheat oven to 425 degrees.

In a large frying pan over medium-high heat, cook onion in oil until slightly softened, about 1 minute. Add beef, breaking into small bits and cook until browned, about 3 minutes. Stir in tomato paste, 1/2 teaspoon salt, and spices. Remove from heat and let cool.

Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into 3-inch rounds. Place 1/2 tablespoon meat mixture in center of each circle. Brush edges with egg wash. Fold dough circles in half, forming half moons. Crimp edges with a fork. Place on a lightly oiled baking sheet and brush with egg wash. Bake for 22 to 25 minutes, until golden brown. Serve warm.

Guacamole Tortilla Cones

Makes 36

3/4 cup refried beans

1/2 cup grated cheddar cheese

12 medium flour tortillas (8 to 10 inches diameter)

1 ripe avocado

4 medium flour tortillas (8 to 10-inch diameter)

1 tablespoon lime juice

2 tablespoons salsa

Preheat oven to 425 degrees.

Place beans in a small bowl and heat in microwave for about 90 seconds, until bubbly around edges. Stir cheese into beans.

Cut three small circles (about 3 inches diameter) from each tortilla with a cookie cutter. Place tortillas on a plate and heat in microwave for about 60 seconds, until soft and pliable.

Spread 1 teaspoon bean mixture on one side of each tortilla circle. Roll up, forming a small cone. Spray with oil and place on a baking sheet. Bake for 8 to 10 minutes until browned. Remove from oven and let cool to room temperature.

In a small bowl, mash avocado with green chiles, lime juice, and salsa. Spoon a little guacamole mixture into the tortilla cones. Serve immediately.

Tostada Cups

Makes 24

1 (14-ounce) can refried beans

1 cup grated cheddar cheese

1/2 cup fresh or frozen corn, thawed

1/2 cup diced red bell pepper

1/2 cup thinly sliced green onions

Preheat oven to 425 degrees.

Cut each tortilla into 6 wedges. Spray both sides of tortilla wedges lightly with oil. Press each wedge into a muffin cup, with ends sticking up above pan. Bake for 8 to 10 minutes, until browned.

In a medium bowl, mix together beans and cheese and heat in microwave until bubbly, about 3 minutes. Spread 2 tablespoons of bean mixture in the bottom of each tortilla cup. Sprinkle corn, bell pepper, and onions on top. Serve warm.

Tortilla Spirals

Makes 32

4 green onions, thinly sliced

1 cup diced cilantro

4 medium flour tortillas (8 to 10-inch diameter)

Dash Tabasco Sauce

In a small bowl, mix all ingredients together except tortillas.

Cut tortillas into 8-inch squares. Soften in microwave oven for 30 seconds. Remove and cover with a towel to keep warm.

Spread 1/4 of cream cheese mixture on each tortilla, leaving 1/2 inch around edges. Roll up jelly roll style and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, up to 24 hours. Remove plastic wrap and slice rolls into 1-inch rounds. Serve immediately.

Mole Spiced Pecans

Makes 4 to 6 servings

1/3 cup sugar, divided

1/4 cup hot water

2 cups pecan halves

1 tablespoon dark cocoa powder

2 tablespoons chipotle or regular chile powder

1/2 teaspoon salt

Preheat oven to 350 degrees.

In a medium bowl, stir together 3 tablespoons sugar and hot water until sugar dissolves. Toss pecans in sugar water; drain.

In a small bowl, mix together remaining sugar, cocoa, chile powder, and salt. Add to wet pecans and toss. Spread pecans on a lightly oiled baking sheet. Bake for 12 to 15 minutes, until pecans appear dry. Cool.

Quesadilla Bites

Makes 16

8 medium flour tortillas (8 to 10-inch diameter)

2 cups grated medium cheddar cheese

2 tablespoons minced cilantro

1/2 cup light sour cream

1/2 cup salsa

Preheat oven to 425 degrees.

Cut 4 3-inch circles from each tortilla. Top 16 circles with 2 tablespoons cheese, green chiles, and another circle. Press down firmly.

Lightly spray both sides of each tortilla with oil. Bake on a wire rack on a baking sheet for 5 to 8 minutes, until golden brown.

Stir cilantro into sour cream. Top quesadillas with sour cream and salsa. Serve immediately.

Two Bite Tamale Tartlets

Makes 24

2-1/4 cups masa harina

1 teaspoon baking powder

1/2 cup cold butter, cut into cubes

1 (12-ounce) can beef, chicken, or vegetable broth

2 cups favorite chili

1 cup grated cheddar cheese

1 (4-ounce) can sliced black olives, drained

Preheat oven to 400 degrees.

Add masa, baking powder, salt, and butter to bowl of food processor and pulse to small crumbs. Turn food processor on and slowly pour in broth until well blended.

Using 1 heaping tablespoon of masa mixture, press masa into a small disc in palm of hands and then press in bottom and up sides of a lightly oiled 12-cup mini muffin pan. Repeat for a total of 24 shells. Bake for 15 to 18 minutes, until shells are crispy and solid on bottoms and lightly browned on tops. Remove and let cool to room temperature.

Using a fine mesh strainer, press excess liquid from the chili, to make it thicker. Heat chili in microwave oven for about 90 seconds, until heated through. Stir cheese into chili. Spoon 1 heaping teaspoon thickened chili into tart shells. Top with 1 olive slice. Serve warm.

Chile con Queso Dip

Makes 4 cups

1 large yellow onion, diced

2 jalapeno peppers, seeds and ribs removed, minced

2 tablespoons unsalted butter

3 cloves garlic, pressed

2 tablespoons flour

1 cup light sour cream

1 (15-ounce) can diced tomatoes, with liquid

2 cups grated sharp cheddar cheese

1/2 teaspoon smoked paprika or chipotle chile powder

Salt and pepper, to taste

In a large frying pan over medium-high heat, saute onion and jalapeno in butter for about 5 minutes, until soft. Stir in garlic and saute 1 minute, or until garlic is fragrant. Stir in flour until absorbed.

Add sour cream and tomatoes and bring to a simmer, stirring constantly, about 3 minutes. Slowly stir in cheese a little at a time. Add spice, salt, and pepper.

Serve warm with tortilla chips.

Chicken Fajitas on a Stick

Makes 8 to 10 skewers

1/4 cup lime juice

1/4 cup olive oil

3 cloves garlic, pressed

1 teaspoon cayenne pepper sauce

2 jalapeno peppers, seeded and minced

1 tablespoon cornstarch

2 frozen boneless, skinless chicken breasts

1 large red onion

1 bell pepper

In a large ziplock bag, mix together the lime juice, oil, garlic, pepper sauce, jalapenos, and cornstarch.

Let chicken thaw slightly. Cut into strips a little thicker than 1/4 inch. Add chicken to marinade and let sit on counter for about 30 minutes, turning occasionally.

Cut onion and bell pepper into 1-inch pieces. Remove chicken from bag, reserving marinade. Cut chicken into 1-inch pieces. Thread vegetables and chicken pieces randomly onto soaked bamboo or metal skewers.

Pour marinade from bag into a small saucepan and simmer over medium-high heat until thickened, for 3 to 5 minutes.

Grill or broil skewers for 5 to 8 minutes, turning frequently until browned, brushing occasionally with thickened marinade. Serve hot.

Roasted Jalapeno Poppers

Makes 12

6 jalapeno peppers

1/2 cup grated cheddar cheese

4 tablespoons cream cheese, softened

1/4 cup cooked bacon bits

1/4 cup breadcrumbs

Preheat oven to 425 degrees.

Slice jalapenos in half lengthwise making sure to cut the stem in half so that each jalapeno half has a stem. With a melon baller or spoon, scoop out seeds and ribs, leaving stem intact. Place cut side up on a baking sheet.

In a small bowl, mix together the cheddar, cream cheese, and bacon, and fill each jalapeno half with mixture. Sprinkle with breadcrumbs.

Bake in center of oven for 12 to 15 minutes, until bubbly and lightly browned.

Serve warm.

Margarita Chicken Lollipops

Makes 12

12 chicken wing drummette pieces

1-1/4 cups margarita mix, divided

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1 teaspoon smoked paprika

4 tablespoons cornstarch, divided

2 tablespoons honey

With a large sharp knife, loosen meat and skin of chicken pieces beginning at top, pushing skin and meat to bottom, forming a round ball, leaving top of bone cleaned and exposed. Combine 1 cup of margarita mix, cumin, garlic powder, paprika, and salt in a large ziplock bag; add chicken. Let stand on counter for about 30 minutes, turning occasionally.

Preheat oven to 425 degrees.

Drain marinade from bag into a small saucepan and simmer until reduced in half, about 5 minutes. In a small bowl, add remaining margarita mix, honey, and 1 tablespoon cornstarch; stir until smooth. Add to marinade and simmer until thickened.

Dust chicken pieces with remaining cornstarch and place on a baking sheet, with ball of meat at bottom. Brush meat with sauce. Bake for 35 to 40 minutes, brushing with sauce every 10 minutes or so. Serve immediately.

Savory Salsa Cheesecake

Makes 6 to 8 servings

1 cup finely crushed tortilla chips

2 tablespoons butter, melted

1 cup grated Monterey Jack or pepper Jack cheese

1 cup light sour cream

2 tablespoons cornstarch

2 eggs

1/2 cup salsa

2 tablespoons minced cilantro

Smoked paprika or chile powder, optional

Preheat oven to 350 degrees.

Stir the chips and butter together. Press into the bottom of an 8-inch springform pan. Bake for 15 minutes.

In a large bowl, mix together remaining ingredients with a mixer on medium speed until well blended. Pour into pan. Bake for 45 to 50 minutes, until lightly browned. Garnish with a sprinkling of smoked paprika or chile powder. Let cool to room temperature and serve as a spread for crackers.

Jalapeno Popper Dip

Makes 3 cups

1/2 cup mayonnaise

2 (8-ounce) packages light cream cheese

1 cup grated cheddar cheese

1 teaspoon cayenne pepper sauce

4 to 6 jalapenos, seeded and minced

Preheat oven to 350 degrees.

In a medium bowl, mix all ingredients together and spread in an oiled, 8 x 8-inch baking dish. Bake for 20 to 25 minutes, until bubbly and lightly browned on top. Serve warm with tortilla chips for dipping.

Everyone’s Favorite Bean Dip

Makes 4 cups

2 (15-ounce) cans refried beans

1 cup salsa

1 cup grated Monterey Jack cheese

4 ounces light cream cheese

1/2 cup light sour cream

1/2 tablespoon chipotle or regular chile powder

1/2 tablespoon cumin

In a small saucepan, mix all ingredients together and heat over medium heat to a very slow simmer, stirring constantly until all ingredients are melted together and mixture begins to bubble. Serve warm with tortilla chips for dipping.

Jalapeno Corn Cakes

Makes 12

1-1/4 cups flour

1/2 cup cornmeal

1 teaspoon baking powder

1 (13-ounce) can creamed corn

1 jalapeno pepper, seeded and minced

1/4 cup minced cilantro, plus a little more for garnish

6 medium flour tortillas (8 to 10-inch diameter)

1/4 cup light sour cream

Preheat oven to 400 degrees.

In a large bowl, mix together flour, cornmeal, baking powder, sugar, and salt. In a medium bowl, mix together the eggs, milk, corn, jalapeno, and cilantro. Stir wet mixture into dry mixture until just mixed and still a little lumpy.

Spray the cups of a muffin tin with oil. Fill each cup with 2 tablespoons batter and spray tops lightly with oil. Bake for 22 to 25 minutes, until golden brown. Let cool to warm. Garnish with sour cream and cilantro.

Raspberry Lemon Fruit Nachos

Makes 4 to 6 servings

1/2 cup sugar, divided

1 teaspoon cinnamon

Juice and zest of 1 lemon

2 cups fresh or frozen raspberries, thawed

4 cups chilled diced fresh fruit (strawberries, peaches, or blueberries)

Preheat oven to 400 degrees.

Cut each tortilla into 6 wedges. In a small bowl, mix together 1/4 cup sugar and cinnamon. Wet tortillas under running tap water and then sprinkle with cinnamon sugar. Lay on a wire rack on a baking sheet in a single layer and bake for 8 to 10 minutes, until lightly browned and crispy.

In a small bowl, mix together cream cheese, 2 tablespoons sugar, lemon juice, and zest. Set aside.

In a small saucepan, bring to boil raspberries, 2 tablespoons sugar, and 1/2 cup water. Let simmer about 5 minutes until raspberries are broken down completely. Strain through a strainer and chill sauce.

Lay tortillas on a large platter. Drizzle with raspberry sauce, lemon cream cheese, and top with fruit. Serve immediately.

Queso Fundido

Makes 6 cups

3 cups grated Monterey Jack cheese

3 cups grated sharp cheddar cheese

1 tablespoon cornstarch

1 teaspoon cumin

1 teaspoon chipotle chile powder

1/2 cup minced onion

3 cloves garlic, minced

1 jalapeno pepper, minced

1 Anaheim pepper, minced

1 tablespoon canola oil

1 tomato, seeded and diced

1/2 cup evaporated milk (or more as needed for consistency)

In a large bowl, toss cheeses with cornstarch and spices.

In a large frying pan, saute onion, garlic, and peppers in oil over medium-high heat for about 2 minutes, until softened and fragrant. Stir in tomato and milk and simmer until heated through, about 1 minute. Reduce heat to low. Gradually stir in cheese mixture a little at a time until all cheese has been added and mixture is melted.

Serve with chips and fresh veggies such as bell pepper slices or jicama sticks.

Roasted Jalapeno Hummus

Makes 3 cups

3 large jalapeno peppers

2 (15-ounce) cans garbanzo beans, drained and rinsed

3 cloves garlic

1/4 cup cashew butter or tahini

2 tablespoons lime juice

2 tablespoons extra virgin olive oil

1 teaspoon cayenne pepper sauce

2 teaspoons cumin

Cut jalapenos in half lengthwise and remove stem, seeds and ribs. Place cut sides down on a baking sheet. Lightly spray with oil. Add garlic cloves with skins on to baking sheet. Broil about 6 inches from heat for 3 to 5 minutes, until jalapenos are lightly charred. Remove from oven and let cool.

Remove skins from garlic cloves. Place jalapenos and garlic in food processor with beans and salt. Pulse until small bits.

In a small bowl, stir together cashew butter, lime juice, oil, pepper sauce, and cumin. Add to food processor and process until smooth. Serve immediately with tortilla chips.

Ahi Tostada Bites

Makes 36

5 flour tortillas (7-inch diameter)

1 egg white, whisked with 1 tablespoon water

2 tablespoons sesame seeds

1 pound sushi-grade ahi tuna

6 tablespoons sesame seeds