TACO SALAD DIP

2 to 3 medium tomatoes

salt and pepper to taste

1 lb. cream cheese, at room temperature

2 cups sour cream

1 package taco seasoning

16 oz. taco sauce or salsa

3 cups shredded lettuce

8 oz. shredded cheddar cheese

1 bunch chopped green onions

4 oz. sliced black olives

     Chop tomatoes in 1/4 inch chunks.  Add salt and pepper to taste.  Put in colander to drain while preparing remaining ingredients.

     Mix cream cheese, sour cream, and taco seasoning until smooth  Spread in large serving dish.  Cover with taco sauce.  Layer remaining ingredients in order: lettuce, cheese, tomatoes, green onions, and black olives.

     Serve with corn tortilla chips.  May be prepared 8 to 12 hours ahead and refrigerated.

CHEESE PINWHEELS

8 oz. cream cheese

4 oz. grated cheddar cheese

10 black olives

1 T. taco seasoning

salsa to taste and texture

5 tortillas

     Process cream cheese, grated cheddar, olives, taco seasoning and salsa in food processor until well blended.  Spread on tortillas, roll up.  Slice and serve with salsa.

ROASTED VEGETABLE QUESADILLAS

large onion chopped

yellow squash chopped

zucchini chopped

mushrooms chopped

     balsamic vinegar

olive oil

salt & pepper

dry herbs to taste

minced garlic

8 soft flour tortillas

2 cups Mexi-cheese, shredded

     In a sided jelly-roll pan place desired vegetables, salt & pepper, and soak with balsamic vinegar.  Drizzle a little olive oil over veggies and add minced garlic and dry herbs to taste.  In 500 degree oven roast vegetables until they are dry, stirring every 5 minutes to keep them from burning.  Lay 4 tortillas on baking sheets; Layer each with Mexi-cheese and roasted vegetables.  Top with the other 4 tortillas and bake in 425 degree oven for 5 to 8 minutes to toast tortillas and melt cheese.  Slice Quesadillas and serve with salsa and sour cream.

Pico de Gallo

8 Long green chiles, roasted, peeled, and chopped

2 Small yellow chiles, roasted, peeled and chopped; or 2 jalapeno chiles

5 Green onions, chopped (including tops)

5 Medium tomatoes, peeled and chopped

1/4 cup chopped fresh cilantro leaves

2 Tablespoons vegetable oil

1 Teaspoon vinegar

Salt to taste

Yields: 1 cup

Combine all ingredients; chill. Will keep at least two weeks in refrigerator. Serve with meats, chicken, hamburger, etc.

Pico de gallo is served as a dip throughout the Southwest. Most restaurants have it waiting on the

tables with warm tortilla chips.

Crispy Black Bean Corn Cakes

Crisp patties of mildly seasoned black beans, crunchy on the outside, smooth and soft on the inside. These are quick and easy to prepare and make an extraordinarily appetizing first course or side dish. Unlike some recipes for fried bean cakes that tend to fall apart when cooked, these hold their shape well because of the cooked cornmeal, or polenta, used to bind them.

1 cup water

1/2 cup cornmeal

1 teaspoon salt

2 cups cooked black beans, drained

2 pickled jalapenos, stemmed and seeded

2 cloves garlic, peeled

1 teaspoon ground cumin

4 tablespoons corn oil

Heat the water over medium-high heat in a small sauce pan until boiling. Slowly stir in the cornmeal and salt in a slow steady stream, so as to avoid lumps. Heat, stirring constantly, about 3 minutes, or until the cornmeal has cooked through and forms a solid mass away from the sides of the pan.

In a food processor, add the beans, cooked cornmeal, jalapenos, garlic, and cumin. Process just until a roughly chopped paste is formed.

Place a sheet of waxed paper on your work surface. Spoon the bean mixture out into about 10 portions. Place another sheet of waxed paper on top and flatten the bean portions into 1/2-inch thick patties, smoothing the sides by hand, if necessary.

Heat 2 tablespoons corn oil in a large skillet over high heat. Place 5 bean patties about 2-inches apart onto the hot oil. Cook 3 minutes on one side, or until crisp and crusty. Flip the patties over and cook the other side until crisp. Drain on paper towels. Continue with the remaining batch of patties, adding more oil if necessary.

Serving Suggestion:  Serve with sour cream and salsa.

Fiesta Cheesecake

1-1/2 cups finely crushed tortilla chips

1/4 cup butter or margarine, melted

Two 8-ounce packages cream cheese, softened

One 3-ounce package cream cheese, softened

2 large eggs

2-1/2 cups (10 ounces) shredded Monterey Jack cheese with peppers

One 4-ounce can chopped green chiles, drained

1/4 teaspoon ground red pepper

One 8-ounce carton sour cream

1/2 cup chopped green pepper

1/2 cup chopped sweet yellow pepper

1/2 cup chopped sweet red pepper

1/2 cup green onions

1 medium tomato, chopped

2 Tablespoons finely chopped ripe olives

2 bunches fresh cilantro or parsley (optional)

Combine tortilla chips and butter; press onto bottom of a lightly greased 9 inch springform pan. Bake at 325 degrees for 15 minutes. Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chiles, and ground red pepper. Pour into prepared pan, and bake at 325 degrees for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired.

Yield: one 9 inch cheesecake or 25 appetizer servings.