Appetizers

Contributed by: Jenn Tripathi, Waubonsee Student

History of Recipe: My husband is vegetarian, so when I found myself craving foods from my childhood and wanting to share them with him I had to come up with recipes that were both delicious and vegetarian friendly. This is one of our favorites! This recipe comes from: https://bitesizedkitchen.com/vegetarian-empanadas/#wprm-recipe-container-11933

prep time: 15 minutes

cook time: 10 minutes

serves: 4 servings

Things You Need

7 oz. pie dough

1 egg scrambled

1/2 cup sour cream for dipping

Empanadas Filling

1/3 cup shredded Mexican Style Cheese (Monterey jack & cheddar works too)

1/4 cup fat-free or vegetarian refried beans

1/4 cup sour cream

1/4 cup canned corn

2 oz. canned green chilies

2 tbsp taco seasoning

1-2 tbsp freshly chopped cilantro

Here’s How

1. Preheat oven to 425°F.

2. Whisk your egg in a bowl and set aside.

3. Mix together your veggie filling in a medium bowl and set aside.

4. Unroll your pie dough and use a 3½ inch biscuit or cookie cutter to cut out 8 rounds from your pie dough. Brush outer edge of each round lightly with your egg.

5. Add about 1-1½ tbsp. of filling to each round and close in half. (You want to fill them up as much as you can.) Use a fork to seal the edges together. It's okay if some filling spills out.

6. Cut 2-3 small slits in the top of empanadas and then brush more egg onto each one.

7. Bake at 425°F for 10-12 minutes or until the tops are golden brown.

8. Serve hot with sour cream.

Helpful Notes

• You can also use your own empanadas dough if you wish and the recipe can be found in our Breads/Pastries/ Desserts section of the cookbook. Puff pastry dough would be another option.

• If you don't have a biscuit or cookie cutter, you can also use a cup or small bowl with a wide round opening to cut the dough.

• If you aren't a big fan of taco seasoning only add 1 tablespoon as the flavoring can be a little strong when adding 2 tablespoons.

Please see the photos section for photos of this recipe.

Here is the link to the cooking demo of this recipe: https://guides.library.waubonsee.edu/latinxheritage2020/videosandmore or it can be found in the video demos tab at the top of this page.

Contributed by: Jenn Tripathi, Waubonsee Student

History of Recipe: My mother used to make this dip when I was growing up for taco nights or dinner parties. It was always huge hit and is still a family favorite today.

prep time: 10 minutes

cook time: 5-10 minutes

serves: 15-20

Things You Need

1 - 10 oz can Ro*Tel diced tomatoes & green chilies, undrained

1 - 16 oz package Velveeta, cut into 1/2 inch cubes

Here’s How

1.) Combine undrainded Ro*Tel and Velveeta in a medium sauce pan.

2.) Cook over medium heat for 5 minutes or until Velveeta is completely melted and mixture is blended, stirring frequently.

3.) Serve warm.

Helpful Notes

• If you are cooking on a gas stove cook over a medium-low flame or the dip will burn and stick to the bottom of the pan.

• You can also make in the microwave. Just add the Velveeta cubes and Ro*Tel in a medium glass mixing bowl and mix together. Microwave for 4-6 minutes and stop to stir every 2 minutes until the Velveeta has melted.

• If you want to freeze the leftovers, place in a container or Ziploc bag make sure to leave about 1.5 inches of room at the top of the container, as the dip will expand when frozen. It can stay in the freeze for up to 6 months. Just defrost and then reheat when you are ready to serve.

Please see the photos section for photos of this recipe.

Contributed by: Kathleen Gorski, Waubonsee Faculty/Staff Member

History of Recipe: In high school, I had the pleasure of traveling to Puerto Vallarta with family friends. We spent time with local families where I learned how to make this recipe. Twenty five years later, I am still making this recipe. It is one of my most requested appetizers.

prep time: 20 minutes

cook time: None

serves: 12

Things You Need

2-4 Hass Avocados

1 small red onion

1 clove minced garlic

1 diced tomato

1 small lime, juiced

1 bunch of finely dice cilantro

salt to taste

Optional: 1 seeded, finely diced jalapeno

Here’s How

1.) Peel and mash the avocado.

2.) Add onion, garlic, tomato, lime juice, cilantro, salt and mix

3.) let sit for 30 minutes for flavors to blend

4.) Enjoy with tortilla chips

Helpful Notes

You can mash an avocado with a fork, pedestal, a potato masher or for creamier guacamole use a food processor.

Please see the photos section for photos of this recipe.

Here is the link to the cooking demo of this recipe: https://guides.library.waubonsee.edu/latinxheritage2020/videosandmore or it can be found in the video demos tab at the top of this page.

Contributed by: Kathleen Gorski, Faculty/Staff Member

History of Recipe: This recipe was created by my son during the pandemic this spring. He was making quesadillas and realized we were out of salsa. Since we were not regularly going to the grocery store, he found ingredients that we already had on hand. The first batch he made used dried cilantro and it tasted good, but we continue to refine the recipe. We love this so much, we don't buy jarred salsa anymore.

prep time: 5 minutes

cook time: None

serves: 12

Things You Need

1 14.5 oz. can tomatoes

1 small yellow onion

1 clove minced garlic

1 small bunch of cilantro

1/2 can chipotle peppers in adobo sauce

Here’s How

1.) In a food processor, blend all the ingredients above.

4.) Enjoy with tortilla chips

Helpful Notes

If you don't like the smokey flavor of chipotle peppers, replace with a jalapeno pepper or a green pepper for another tasty salsa.

Please see the photos section for photos of this recipe.

Here is the link to the cooking demo of this recipe: https://guides.library.waubonsee.edu/latinxheritage2020/videosandmore or it can be found in the video demos tab at the top of this page.

Contributed by: Kathleen Gorski, Waubonsee Faculty/Staff Member

History of Recipe: In college, I traveled to Florida to visit a friend that was newly married. Her husband was from Peru and he made this recipe for us. This was the first time I had Jicama and continue to enjoy this dip and vegetable today.

prep time: 20

serves: 12

Things You Need

1 1/2 cups Italian Parsley (fresh and packed in measuring cup)

3 Tablespoons finely minced cilantro

4 cloves minced garlic

1/4 cup olive oil

1 Tablespoon fresh squeezed lime juice

1/3 cup mayonnaise

1/3 cup sour cream

salt to taste

red pepper flakes to taste

1 large Jicama sliced into sticks

Here’s How

1.) Mince garlic, parsley and cilantro and mix together in a medium bowl.

2.) Add olive oil, lime juice and salt

3.) Mix in sour cream, mayonnaise.

4.) Refrigerate for half an hour to let flavors set.

5.) Serve with Jicama sticks

Helpful Notes

If you have never prepared a jicama, before you start cutting, peel it with a vegetable peeler then half from top to bottom with a serrated knife. Slice into sticks.

Optional: For a different twist, add an avocado to above and mix in the food processor.

Contributed by: Michelle Dahlstrom, Waubonsee Faculty/Staff member

History of Recipe:

prep time: 20

serves:

Things You Need

1 red onion thinly sliced

5-6 mangoes can use all ripe (but firm) mangos or a mix of ripe and greenish ones for a contrast of flavors/texture

10 limes

1 cup of freshly squeezed juice from about 3 large oranges

2-3 habaneros and/or red Fresno chilies seeds and veins removed for habaneros – adjust to your preference

1-2 tablespoons of avocado oil - optional

½ bunch of cilantro about ~2-3 tablespoons of finely chopped cilantro

Salt to taste

Garnish ideas for the mango ceviche, choose your favorite(s):

Patacones or tostones

Chifles

Popcorn

Tortillas Chips

Additional red pickled onion (Cebollas encurtidas)

Avocado

Here’s How

1. Sprinkle the red onion slices with salt and soak in cold water for about 10 minutes, rinse and drain.

2. Peel and dice the mangos. Reserve a few pieces (about ¼ of mango or less) to blend.

3. Place the diced mangos, the red onions, a little bit of chopped cilantro, and a pinch of salt in a large bowl. Add the juice from 2-3 limes, mix, and let rest while you make the habanero orange juice.

4. In a blender, combine the rest of the lime juice, 1 cup of orange juice, the reserved mango chunks, the habaneros/red chilies, salt + optional oil. Blend until you have a smooth juice or sauce.

5. If your blender has the ability to completely liquefy all the ingredients then you can use the sauce as is. If you prefer it completely smooth or there are small chunks (of hot pepper) that didn’t fully blend then I recommend straining the sauce.

6. Pour the orange, lime, mango, habanero sauce over the diced mangos and onions. Add the rest of the chopped cilantro.

7. Mix well. Taste and adjust salt if needed. For the best flavor let it marinate for at least 30 minutes in the fridge before serving.

8. Serve the mango ceviche with green plantains chips, either patacones (thick double-fried green plantains) or thinly sliced chifles. Other sides/garnishes that you could serve include tortilla chips, popcorn, avocado, pickled red onions.

Helpful Notes

For a non-spicy version omit the hot peppers, or serve them diced on the side for those who wish to add them. Another suggestion is to split the mango ceviche into 2 bowls, make one spicy and one without any hot peppers. Another tropical variation for this mango ceviche would be to use passion fruit instead of orange juice.

Contributed by: Terry Lyons, Waubonsee Faculty/Staff member

History of Recipe:

prep time:

serves:

Things You Need

2 large ripe tomatoes

1 jalapeño pepper (Can be substituted with aji peppers or poblano pepper)

1 medium onion

1/4 cup chopped fresh cilantro leaves

1 clove of garlic, minced

2 tablespoons of Chilean olive oil

1 tablespoon of red wine vinegar

Add salt to taste

Add a pinch of black pepper or more to flavor

Here’s How

1. Peel tomatoes and chop them finely.

2. To peel tomatoes, cut an “x” on the top of the tomato (opposite the core). Place in boiling water for 25 - 45 seconds or until the skin starts to loosen up. Remove the tomatoes using a slotted spoon and plunge them into cold water. Once cool to the touch, remove the skin using a paring knife and chop.

3. Remove the seeds and chop up the pepper

4. Chop the onion and cilantro

5. Place all of the chopped ingredients in a bowl

6. Add mashed or chopped up garlic

7. Finally, add the mixture of Chilean olive oil, red wine vinegar, salt and pepper to taste

8. The chancho en piedra and pebre are typically served in traditional clay bowls

9. Serve at room temperature and enjoy.

Helpful Notes

This quintessential Chilean salsa packs a ton of flavor. Spread Chilean Pebre on bread or use it to accompany grilled meats, chicken, or fish.