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Old 06-14-2005, 03:00 PM   #11
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Glad to help

Of course no "Southwest Theme" would be complete without:

Chile Con Queso

1 Box Velveeta Cheese (large one) cut into chunks
1 medium onion (yellow or white) chopped
3 to 4 Jalapenos chopped (the canned ones or fresh)
1 14.5oz canned chopped tomatos (no need to drain)
2 large cloves garlic minced
3 tablespoons butter
1/4 cup Milk

In a large sauce pot, melt butter...add the onions and cook until soft...add garlic...saute just until you smell garlic...add the jalapenos...add can of tomatos... let simmer for a couple minutes...add Velveeta chunks and milk...(have heat on low at this point) stir occasionally until cheese has melted completely (you may want to add more milk, depending on thickness)

The Jalapenos may be substituted with 3 cans of the 4oz Green Chiles if you'd like.....

This can be made a couple days in advance and keep in the fridge!!!! (you will want to re-heat on low, and add alil milk to the bottom of the pot before you put Queso in)
I serve mine in the Crockpot (on lowest setting) to keep nice and warm for the tortilla chips!
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Old 06-15-2005, 05:28 PM   #12
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Green chili chicken enchiladas are my favorite and they are soo easy. Line a square casserole dish with flour tortillas then layer chicken, green chilis, cheese and sour cream. I layer 3 high. Spice it up any way you like . Pop in oven for 20 mins.
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Old 06-15-2005, 06:59 PM   #13
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This is my favorite southwestern dessert -

Sopapillas

3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 Tbs. shortening
1 cup warm water


-mix first 3 ingredients; cut in shortening and add water.
-Turn dough onto a lightly floured surface; cover with damp cloth; Let dough rest for approximately one hour.
-Divide into 2 equal pieces and roll each piece to 1/2" - 3/4" thick.
-Cut triangles out of dough. (about the size of your hand)
-heat oil (about 1-1/2" deep) to 425. Fry triangles, turning once, until golden; drain on brown paper bags covered with paper towels.


Notes: Serve with honey butter.
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Old 06-15-2005, 07:35 PM   #14
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Are you by chance going to be using chaffing dishes or any other type of method to keep the food warm? The reason being is because a lot of Mexican/Southwestern dishes taste horrible when they're cold (espcially the dishes that most people are familiar with), unless they're supposed to be served that way. If you are going to be using something to keep the food hot, then that will give you a lot more options in terms of what to serve.
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Old 06-15-2005, 07:50 PM   #15
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Quote:
Originally Posted by jkath
This is my favorite southwestern dessert -

Sopapillas
Oh Yea!.....Right out of the fryer...still warm!!! Yummy!

Some Restaurants in El Paso, stuff them with beef, pork, etc... and make them a Savory Dish...really delish!

You just reminded me JKath, thinking of "Puffy Warm Sopapillas"....
I will send you anything from Texas if you send me some "Puffy Tacos" LOL!
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Old 06-15-2005, 07:57 PM   #16
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Sopapillas are good every way you make them!
The beef ones really are good, especially when you stuff them with slow cooked roast that has been cooking with onions and chiles.mmmmmmm!

I also love drizzling honey on them. Normally I don't care for messy foods, but this is an exception!

Yakuta, I've noticed that there's mixes for sopapillas at Cost Plus World Market, it you want to go that route.

TexasTamale - I've only been to your state once, but WOW! What a great state!!! Driving across it on the 10 fwy to Corpus Christie was awesome!
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Old 06-15-2005, 08:38 PM   #17
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Traveling through Texas is quite the Trip....

As a child, we would visit Family in Florida, and instead of asking "Are we there YET?".....we would ask....
Are We "OUTTA TEXAS YET?????" (from El Paso Texas it's a S-T-R-E-T-C-H)

This would be a really fun and memorable thing to do for all the guests after a Southwest party!....
Everyone can make the Sopapillas together!
Have a Sopapilla Bar with all kinds of Goodies to induldge atop!!!
I know you said Yakuta, that 50 or so would be attending...so these might be a little too labor intensive for this Fiesta, unless your are the Lady that just won the Lotto for the "second time" they were talking about in the News, and you already have a "BIG KITCHEN!"

LOL! but, Jakath just gave me some really great ideas for the next Fiesta!!!
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Old 06-15-2005, 08:50 PM   #18
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Sopapilla bar! Great idea!

Darn it! Now I'm hungry for some!
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Old 06-16-2005, 10:53 AM   #19
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Wow you guys have given me so many ideas. Ironchef you bring up a good point on keeping items warm but here is my plan.

When people first come in and get acquainted we will leave some salsa's and chips out along with punch. People will munch and chat and wait until the guest of honor arrives. After that we will serve lunch. I will make two trays of enchiladas and fajitas. I will remove one tray at a time so that the others stay warm. People can help themselves with one and being the fact that there are 50 or so folks, I doubt I will have many leftovers. The fajita's will not be sizzling but should taste fine warm with all sorts of condiments. The rice should be fine slightly warm not piping hot as well. Finally I will have corn bread again which will be slightly warm.

I know why I hate having one oven now. It's impossible to fit everything in it. I do however have a large warming drawer where I can place dishes in and out of for quick warming.

I personally like hot food at parties and am not a huge fan of all cold cuts and room temperature stuff even in the summer months. I hope I can pull it off.
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Old 06-17-2005, 11:15 AM   #20
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Your fajita fillings and rice could stay warm in a crockpot or electric skillet...
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