BettyG
(USA)



Cherry Tomatoes Filled with Goat Cheese


1/4 pound goat cheese
1/4 cup minced fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 cherry tomatoes

In a medium-sized bowl, combine the cheese, basil, salt and pepper.
Mix with a fork until well-blended. Cut the top off each cherry
tomato. Using a small spoon, carefully scoop out the pulp to make a
hollow, yet sturdy, shell. Drain off any juice that may be in the tomato
shells. Using a small spoon, scoop about 1 teaspoon of the cheese mixture
and carefully stuff into a tomato shell. Repeat until tomatoes or cheese
mixture is used up. Arrange the filled tomatoes on a platter to serve.
Serves 12.


Mexican Antojitos Minis


4 (12 inch) flour tortillas
3 ounces shredded white Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces shredded Cheddar cheese
1 tomato, diced
1 cup chopped red bell pepper
1/8 cup chopped green onions
1/3 cup black beans, drained
2 tablespoons hot salsa
1/8 teaspoon chili powder

Preheat oven to 425°F (220°C). Lightly grease two 12 cup muffin pans.
Cut each tortilla into 6 smaller round pieces. Insert the pieces into the
muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack
cheese, Cheddar cheese, tomato, red bell pepper, green onions, black
beans, hot salsa and chili powder in the cups as desired. Bake in the
preheated oven 5 minutes, or until the cheeses are lightly browned
and bubbly. Serves 24.


Mexican Breaded Chicken Fingers


6 skinless, boneless chicken breast halves, cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

Place chicken strips into a large, re-sealable plastic bag. In a small
bowl, mix the egg, buttermilk and garlic powder. Pour mixture into
bag with chicken. Seal, and refrigerate 2 to 4 hours. In another large,
resealable plastic bag, mix together the flour, bread crumbs, salt and
baking powder. Remove chicken from refrigerator, and drain,
discarding buttermilk mixture. Place chicken in flour mixture bag.
Seal, and shake to coat. Heat oil in a large, heavy skillet to 375°F.
Drop strips carefully into oil and cook until golden brown. Place on
rack or paper towels to drain any excess oil from chicken. Serves 12.


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