Fall Fiesta Recipes

Layered Mexican Spread

• 1 can refried beans
• McCormick bacon flavored pieces
• 1 small can sliced black olives, drained
• 3 large avocados
• 2 to 3 Tbsp. lemon juice
• Garlic salt
• 1 cup sour cream
• 1 small jar Pace thick and chunky medium salsa
• 8 oz. grated sharp cheddar cheese
• 8 oz. grated Monterey Jack cheese

Assorted toppings

Bite-size tortilla chips

On a serving dish, place the ring of a spring-form pan. Spread a can of refried beans on the bottom of the dish within the sides of the spring-form pan. (Can prepare with bottom in pan and transfer to serving dish.)

Sprinkle bacon flavored chips over beans, using sparely. Next, sprinkle black olives. Mash avocados, adding lemon juice and garlic salt to taste. Spread over olives and then cover with sour cream and salsa (may need to drain some of juice). Sprinkle cheese over salsa. Decorate top in a pie wedge pattern using chopped green onions, chopped tomatoes (drained and seeded), green peppers, red peppers and yellow peppers. Garnish with a tomato rose.

Margaret Clark

Auburn

Chicken or Steak Fajitas

• 4 boneless, skinless chicken breasts or 1 flank steak, scored
• Peppers and onions
• Tortillas
• Assorted toppings
• Marinade
• ½ cup oil
• 1 can Campbell’s condensed beef broth
• ¼ cup Worcestershire sauce
• ½ cup red wine vinegar
• ½ cup soy sauce
• 1½ tsp garlic pepper

Mix marinade ingredients together, reserving ¼ cup for sautéing onions and peppers. Pour remaining marinade over chicken breasts or steak. Marinate overnight or at least two hours. Cook on grill. Slice into strips. Serve with warm tortillas, sautéed onions and peppers, grated cheese, sour cream, guacamole and salsa.

Becky Brown

Opelika

Chili Cheese Casserole

• 2¼ oz. can chopped green chilies
• 1 lb. Monterey Jack cheese, grated
• 1 lb. Cheddar cheese, grated
• 4 egg whites
• 4 egg yolks
• 1 large can evaporated milk
• 1 Tbsp. flour
• ½ tsp. salt
• J tsp. pepper
• 2 medium tomatoes, sliced

Combine grated cheese with chilies. Pour into greased 2-quart casserole. Beat egg whites until stiff. Combine egg yolks, milk, flour, salt and pepper. Fold in egg whites. Pour this mixture on top of cheese, gently moving it into bottom mixture. Bake 30 minutes in 350 degree oven. Remove from oven. Place sliced tomatoes on top and bake until a knife inserted in the center comes out clean. Serves 8.

Becky Brown

Opelika

Tortilla Soup

• Two 14½ oz. cans chicken broth
• 14½ oz. can diced tomatoes
• 3 garlic cloves, minced
• 2 tsp. chili powder or to taste
• 15 oz. can black beans, drained and rinsed
• 2 cups frozen corn
• 2 cups chopped cooked chicken, optional
• 3 Tbsp. half and half or heavy cream, optional

Toppings:

Green onions, chopped, Crispy Tortilla Strips, combine ingredients except cream and toppings. Bring to a boil and simmer 20 to 30 minutes. Stir in cream. Serve with green onions and tortilla strips. Crispy Tortilla Strips.Cut corn tortillas into strips. Place on baking sheet and coat with cooking spray. Sprinkle with salt. Bake at 350 degrees eight minutes or until crisp.

Ava Yates

Opelika

Individual Flans

• 1 can sweetened condensed milk
• 5 whole eggs
• 8 oz. cream cheese, softened
• 1 tsp. vanilla
• 1 large can evaporated milk
• 1 cup sugar
• ¼ cup water

Put first four ingredients in blender; mix thoroughly. Slowly add evaporated milk, mixing just until blended.
Combine sugar and water in a saucepan; stir over low heat until sugar is dissolved. Turn heat to high and let cook without stirring until golden brown. If sugar begins to crystallize around edges, use a wet utility brush to gently scrape the sides.
Preheat oven to 350 degrees. Spray ramekins with nonstick spray and quickly pour the sugar/water (caramel) just covering bottom. Add the custard and place ramekins in a pan. Place pan in oven and pour in water until it is halfway up the outside of ramekins. 
Bake approximately 45 minutes or until the custard is set and begins to pull away from sides.
When done, remove ramekins; place on cookie sheet. Cover and place in refrigerator for at least four hours prior to serving. Flans will keep several days in tightly sealed ramekins.

When ready to serve, run knife blade around edge to loosen custard and turn onto dessert plate. Can garnish with fresh fruit and mint.

Betty Lawrence

Opelika

Sangria

Placed sliced oranges, limes and lemons in large pitcher. Pour in ½ gallon dry red wine and ½ cup triple sec; stir to blend. Just before serving, add one quart bottle club soda; gently stir.

Ultimate Nachos

• 1 lb. ground beef
• 1 can refried beans
• 1 can nacho cheese
• 1 jar medium taco sauce
• 1 large tomato, chopped
• 1 or 2 avocado, chopped
• Jalapenos or black olives, if desired
• 8 oz. sour cream

Brown and drain beef. Spread beans in a 9×13 casserole dish; add ground beef. Spread nacho cheese over beef and bake in 400 degree oven until bubbly. Remove from oven and let cook about 10 minutes. Spoon (do not spread) sour cream over the baked ingredients. Top with tomato, avocado and jalapenos or olives. Serve with scooping chips.

Betty Lawrence

Opelika

Salsa

• 28 oz. can tomatoes, drained
• 1 can Rotel tomatoes
• 1 bunch green onions
• Chop above ingredients together in a blender.
• 2 cans chopped black olives
• 2 cans chopped green chilies
• 3 tsp. garlic salt
• 1½ Tbsp. olive oil
• 1½ Tbsp. red wine vinegar

Mix all ingredients in a large bowl. Serve with tortilla chips. This makes a large amount of salsa and will keep in the refrigerator for two weeks.

Sara Raley

Opelika

Pico de Gallo

• ¼ cup cilantro, chopped
• 2 jalapenos, seeded
• 3 tomatoes, peeled and cut into wedges
• ½ large onion, cut in wedges
• Garlic salt to taste
• Lemon or lime juice to taste

Place all ingredients in food processor. Chop to desired consistency (it should be lightly chunky). Serve with tacos or burritos or with chips.

Paula Harris

Opelika

Black Bean Dip

• 1 can black beans, drained
• 1 white onion, finely chopped
• 1 jalapeno pepper, finely chopped
• Juice of ½ fresh lime
• ½ Tbsp. fresh cilantro, finely chopped
• 8 oz. jar Pace picante salsa
• Garlic salt to taste

Mix ingredients together and serve with tortilla chips.

Becky Brown

Opelika

Guacamole

• 2 ripe avocados, chopped
• 2 medium tomatoes, finely chopped
• ¼ cup finely chopped onion
• 2 Tbsp. lemon juice
• 1 tsp. salt
• 1 tsp. chili powder
• 2 or 3 oz. cream cheese, softened

Combine all ingredients in small mixing bowl or food processor; mix until blended. Makes about 2 cups.

Betty Lawrence

Opelika

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