Recipes for a Mexico Independence Day party

With Sept. 16 just around the corner, now's the time to start thinking about what to serve for a Mexico Day party.
 
Sept. 16 commemorates the day in 1810 that Mexico declared its independence from Spain after 300 years of domination. In Mexico, the day is celebrated with parades, music, folkloric dancers, charreadas (Mexican rodeos) and traditional Mexican food.
 
Mexico Independence Day is also celebrated in cities across the United States, including Yuma, which was part of Mexico until 1848.
 
Finger foods, mole poblano and dishes created in red, white and green, the colors of the Mexican flag, are typically served during the holiday.
 
So, borrowing from that tradition, I converted some family recipes to appetizers for you to whip up and serve to your friends and family on Sept. 16 (or the prior or following weekend).
 
Save time by preparing the recipes with a market rotisserie chicken and heat-and-serve sauces.
 
Serve the appetizers with margaritas or frozen lemonade. To set the mood for a fun-filled, Mexican-style party, be sure to play music such as Linda Ronstadt's "Canciones de Mi Padre" or anything by Vicente Fernandez or the Texas Tornadoes.


Recipes

MINI ENCHILADAS
Prep and cooking time: approximately 45 minutes
Makes one dozen
1 cup shredded Monterey Jack cheese
1/4 cup finely diced onion
1 large can of Las Palmas red enchilada sauce (mild, medium or hot)
Mini corn tortillas (available at Food City)
1 cup of cooked chicken, shredded
Canola oil
  Mix together onions, chicken and half the cheese, then set aside (this is the filling).
  Heat about an inch of canola oil in a small frying pan.
  Simmer enchilada sauce in medium saucepan.
  Using tongs, dip a mini corn tortilla in the oil for about five seconds on each side.
  Dip tortilla completely in sauce, then quickly transfer to a platter. Repeat with 11 more tortillas.
  Put a heaping teaspoon of the chicken filling on an outer third of one of the tortillas. Roll tightly and place it, seam down, on a baking dish. Repeat with remainder of tortillas.
  Spoon more sauce over each enchilada.
  Top with second half of cheese.
  Bake in 350 degree oven for about 10 minutes, until cheese is melted. (Will not have same flavor or texture if heated in a microwave oven.)
  Serve on a bed of shredded Romaine lettuce.



PICO DE GALLO
Prep time: about 10 minutes
Makes about a pint
One small, sweet white onion
Two firm red tomatoes
Three fresh jalapeño peppers
Half of a large lime
  Remove and discard seeds and veins from jalapeños.
  Dice jalapeños, onions and tomatoes.
  Squeeze in lime juice and mix together.


GUACAMOLE
Prep time: approximately 10 minutes
Makes about a pint
Two large ripe avocados
Two heaping tablespoons of pico de gallo
Half of a large lime
Salt to taste
  Peel avocados and remove pits.
  Mash one avocado with the back of a fork; cut the other in small chunks.
  Add pico de gallo, lime juice and salt to taste; mix well.
  Serve as a dip or side salad.


SPICY SCOOPS
Prep time: approximately 5 to 10 minutes
Makes several dozen
1 bag Tostitos white corn scoops
Pico de gallo
Guacamole
Fat-free sour cream
  Arrange ingredients in scoops to create red, white and green finger foods.


MOLE BITES
Prep time: approximately 15 minutes
Makes about 3 dozen pieces
About 1/4 to 1/2 of a cooked chicken
Ready-to-serve mole poblano (available at Food City)
Toasted sesame seeds
  Heat mole poblano sauce in medium saucepan.
  Cut chicken into bite-size pieces.
  Insert a toothpick into each piece and dip it into the mole poblano sauce.
  Sprinkle with toasted sesame seeds and serve.