Easy Cinco De Mayo Appetizers

Ingredients:
*10 roma tomatoes
*Filling, comprised of:
*1 cup of queso fresco (crumbled)
*1 cup of imitation crab meat
*3 tablespoons of mayonnaise
*1 tablespoon of mustard
*1 jalapeño pepper, diced
*1/2 of a yellow onion, diced
*2 tablespoons of fresh cilantro, minced
*1 packet of taco seasoning

Directions:
Mix all the filling ingredients and let them chill in the fridge while you work on the tomatoes. Cut the top part of the tomatoes and remove the meat from inside with a teaspoon or a melon baller. Take care not to damage the outside part. Pull out the filling ingredients from the fridge and scoop them into the tomatoes. You may cover them with the tomato top or garnish with a cilantro leaf. Chill until ready to serve.

Note: The tomato insides that you removed can be turned into salsa by chopping them up and mixing them with diced onions, jalapeños, cilantro, lime juice, and a dash of salt.
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Tostachos

Ingredients:
*5 medium sized (fajita sized) flour tortillas
*1 can of spicy refried beans
*1 cup of shredded pepperjack cheese
*1 cup of shredded cheddar
*1/2 lb of browned ground turkey or soy meat substitute
*1/2 cup fresh cilantro
*hot oil for frying

Directions:
Cut the tortillas into quarters. Heat up the oil in a large frying pan and fry the tortillas until light golden brown. Remove from the frying pan and place on paper towels to soak up any extra oil. Warm up the beans and spread over each wedge, then add the ground turkey or soy crumbles over the beans. Place the wedges on a baking sheet and cover the wedges with pepperjack and cheddar. Bake for about 15 minutes at 350^oF, or until the cheese is melted. Pull out of the oven and sprinkle with cilantro. Serve immediately, they make amazing appetizers and go well with sour cream and guacamole.
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Potato Taquitos

Ingredients:
*1 cup of queso fresco
*1 cup of queso oaxaca
*1/2 cup enchilada sauce
*1 egg
*1/2 cup of breadcrumbs (seasoned)
*15 corn tortillas
*oil for frying
*15 toothpicks

Directions:
In a large bowl crumble up the potatoes and leave them irregularly mashed. Mix in the queso fresco and the queso oaxaca. Add the breadcrumbs and make sure that it's all evenly mixed by hand. Put on some gloves and add the enchilada sauce and the egg, and mix in evenly. Warm up the tortillas in the microwave by wrapping them with a clean kitchen towel for 15-20 seconds. Spoon a tablespoon of filling into each tortilla and roll it up tightly to form a taquito. Secure with a toothpick and set aside. Once all of them are rolled up, heat up the oil and fry them up 3 at a time until golden brown on the outside. Let them drain over paper towels and serve warm with sour cream, guacamole and crumbled queso fresco on the side.