Mexican, Cinco De Mayo Hot Appetizer Recipes

Anytime you are making a fabulous Mexican feast - whether it be Cinco de Mayo or any other event - appetizers are key. Here are a few recipes your guests will devour and brag about to all their friends for days to come.

Tortilla Pinwheels

8 oz cream cheese, softened

7 oz can green chili peppers, drained

4 oz black olives

6 oz chicken, cubed

5 dashes hot sauce

½ teaspoon garlic

10 flour tortillas

Combine cream cheese, green chilies, olives, hot sauce and garlic. Spread over flour tortilla. Put 3 slices or small cubes of chicken over mixture. Roll and refrigerate for at least 2 hours. Be sure to cover with plastic wrap to keep flavors. Slice into about 6 pieces and serve cold or room temperature.

Chile Cheese Egg Rolls

6 egg rolls wrapper

2 long chili peppers stemmed and seeded

12 oz Monterey cheese, shredded

4 egg whites

4 cups vegetable oil

8 oz salsa

You will probably make one per guest.

Place chili and cheese in wrapper. Roll up and brush with egg whites. Deep fry in oil a minute or two on each side until brown. Serve with salsa for dipping. This is very hot!

Jalapeno Carrots

12 carrots, peeled and sliced in half and into 2" pieces

8 oz can mushrooms, drained

Garlic salad dressing

4 oz can mild or hot jalapenos (as desired)

Steam or boil carrots until tender, but firm. Mix carrots and mushrooms. Add dressing and ½ can of jalapeno juice Add 2 diced jalapenos. Refrigerate for 24 hours or so. These are great as a side or with other appetizers.

Stuffed Tuna Jalapenos

10 ½ oz jar Old El Paso pickled jalapenos, drained

4 oz cream cheese

¼ teaspoon garlic from jar

1 can tuna fish drained

2 tablespoons sour cream

Slice each jalapeno down side and remove seeds. Soften cream cheese, add garlic, tuna and sour cream. Put mixture in jalapenos and press closed. Cut into 1" pieces and serve. These are out of this world.

Tarragon Stuffed Mushrooms

1 lbs large mushrooms, washed and stems seperated

2 tablespoons chopped chives

5 tablespoons butter

1 egg

½ cup bread crumbs

2 teaspoons cooking sherry

1 teaspoon tarragon

Dash Salt & pepper

Chop mushroom stems and fry in butter with chives. Add egg, bread crumbs, cooking sherry, tarragon, salt and pepper. Sauté mushroom caps for a minute and then stuff with mixture. Best if served immediately, but can be heated up a few hours after cooking.

Hot Pecans

2 tablespoons butter

1 cup large pecans, halved

2 teaspoons soy sauce

Dash salt

3 dashes hot pepper sauce

Melt butter and cook pecans evenly. Remove pecans and bake 30 minutes at 350 degrees Fahrenheit. Mix soy sauce, salt, hot pepper sauce. Stir in pecans and spread evenly. Let cool on paper towel or cookie sheet. These will be the hit of the party.

Good luck and keep the drinks handy!!!