Started By
Message

re: Appetizer for Mexican Themed Dinner Party

Posted on 4/7/21 at 8:16 am to
Posted by Alt26
Member since Mar 2010
28310 posts
Posted on 4/7/21 at 8:16 am to
Posted by LouisianaLady
Member since Mar 2009
81190 posts
Posted on 4/7/21 at 9:18 am to
I cook them like the recipe says, though I am sure you can add them raw like you would fish. Never used leftovers from a boil, but I imagine it would be fine. I chop them into small pieces for the ceviche so texture isn’t really an issue.
Posted by Papercutninja
Member since Feb 2010
1543 posts
Posted on 4/7/21 at 10:00 am to
Restaurant style queso: go to your local deli/grocer and get white American cheese, half and half, Herdez Salsa Verde, and 2 fresh jalapeños chopped. Heat up the half and half, and melt the white American cheese in it. I usually do a pound of cheese for a small container of half and half. Mix in the other ingredients and add some cumin and chili powder.

I grew up on Rotel dip and this blows it out of the water.
Posted by tigerinthebueche
Member since Oct 2010
36791 posts
Posted on 4/7/21 at 10:03 am to
Thanks
Posted by Hat Tricks
Member since Oct 2003
28611 posts
Posted on 4/7/21 at 10:14 am to
Thanks for all of the suggestions.
Posted by MimosaRouge
Member since Jun 2020
373 posts
Posted on 4/7/21 at 3:57 pm to
Stuffed Peppers

Posted by CHEDBALLZ
South Central LA
Member since Dec 2009
21916 posts
Posted on 4/7/21 at 4:28 pm to
Layer a pack of Mickey Brown Tamales (or similar) into a baking 9×9 or so baking dish.

Cover with a 16 Oz of Chill

Cover that with a can of green chilli peppers

Cover that with sime freshly shredded Montery Jack and Cheddar

Bake till the cheese starts to turn a little brown

Serve as a dip with tortilla chips

You could do individual ramekins if you have them
Posted by GRTiger
On a roof eating alligator pie
Member since Dec 2008
62885 posts
Posted on 4/7/21 at 5:57 pm to
I like the idea of doing a more fun app, but if that designation means you are responsible for the chips and salsa/guac, don't skip on that.
Posted by Powerman
Member since Jan 2004
162212 posts
Posted on 4/7/21 at 10:49 pm to
Aguachile verdes marisco

Similar to a ceviche
This post was edited on 4/7/21 at 11:03 pm
Posted by holygrale
Gonzales
Member since Oct 2008
1915 posts
Posted on 4/8/21 at 6:53 am to
These mini shells would look like appetizer sized taco salads, can be found at almost any store, and could be filled with pico, ceviche, guac, ect.

Posted by DaBeerz
Member since Sep 2004
16921 posts
Posted on 4/8/21 at 7:05 am to
Queso or armadillo eggs with chorizo
This post was edited on 4/8/21 at 7:06 am
Posted by LouisianaLady
Member since Mar 2009
81190 posts
Posted on 4/8/21 at 8:47 am to
That’s such a good idea. I love using those shells and it never occurred to me how much they look like mini taco salads.
Posted by Jax-Tiger
Port Saint Lucie, FL
Member since Jan 2005
24740 posts
Posted on 4/8/21 at 5:37 pm to
This post was edited on 4/8/21 at 5:38 pm
Posted by pecanridge
South
Member since Apr 2009
1255 posts
Posted on 4/9/21 at 8:12 pm to
Dorignac's in Metairie carries some deer tamales made on the Westbank that are truly delicious. not sure what area you're in
first pageprev pagePage 2 of 2Next pagelast page
refresh

Back to top
logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram