Fiesta Of A Spread Food
FIESTA SPREAD
Nibble on this easy-to-fix cream cheese appetizer until dinner is ready.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Place block of cream cheese on serving plate with shallow rim.
- Mix salsa and preserves; spread over cream cheese. Sprinkle with olives and cilantro. Serve with crackers.
Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 160 mg
FIESTA CHEESE SPREAD
Ground red pepper and chopped green chilies add spicy kick to this creamy cheese spread. Serve it with tortilla chips or crackers.
Provided by My Food and Family
Categories Meal Recipes
Time 3h10m
Yield 28 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Beat cream cheese and process cheese spread in large bowl with electric mixer on medium speed until well blended.
- Stir in remaining ingredients until well blended. Spoon into 9-inch pie plate; cover.
- Refrigerate several hours or until chilled. Serve with assorted crackers or tortilla chips.
Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 3 g
FIESTA OF A SPREAD
From Mr. Food.All the yummy veggies, seasonings, and cheeses blend together to make a fiesta in your mouth. Add this Fiesta of a Spread to your next Mexican potluck menu and we guarantee everyone will be saying, "Gracias!"
Provided by LINDA BAILEY @miffed13
Categories Vegetables
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Combine crushed corn chips and butter. Press into bottom and 1-inch up sides of a lightly greased 9" springform pan. Bake 10 minutes. Cool on a wire rack. Combine refried beans and taco seasoning mix, stirring well.
- Spread over prepared crust. Layer avocado dip and remaining 5 ingredients over refried bean mixture. Cover and chill 8 hours. Place on a serving plate,and remove sides of springform pan. Serve with large corn chips or tortilla chips.
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- Choose one or two proteins, then sides of choice. See linked recipes for directions (except tortilla chips and grilled corn, see below).
- Main Taco Filling Selection: The most convenient big batch protein is Pork Carnitas because it freezes great and only requires a quick pan fry to freshen up, and stays good for several hours (tips are in Carnitas recipe notes). The Shredded Chicken and Beef are almost as good (pork is slightly juicier) and stored similarly. The next simplest is Fish Tacos because it's very quick to cook, then just put them in a serving dish and break into chunks with fork. If you want to use one of the chicken recipes to make ahead, use boneless thigh fillets, cook, then keep whole, cover and cool, reserve every drop of leached juice. Before serving, chop/slice, cover and microwave reheat.
- Taco Fixings: I like to have at least one fresh thing to stuff in tacos (pickled cabbage is my choice in this Fiesta), + a sauce (the Restaurant Style Salsa,) + avocado in some form (guac or slices or in Pico de Gallo) + coriander/cilantro. Chopped white onion is very common in Mexico, and Tex Mex fans such as myself will almost always have sour cream and shredded cheese too!
- Other Sides: Tortillas + things to stuff in tortillas usually makes for a satisfying meal in itself, but to round things out I usually provide a salad or vegetables of some form. Plain grilled corn is very on theme!
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