Fruit Salsa and Cinnamon Chips

2 kiwis, peeled and diced
2 Golden Delicious
apple, peeled, cored,
and diced
8 oz. raspberries
1 lb. strawberries
2 Tbsp. white sugar
1 Tbsp. brown sugar
3 Tbsp. fruit preserves,
any flavor
10 (10 inch) flour tortillas
Butter flavored
cooking spray
2 Tbsp. cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees.

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Seven Layer Tex Mex Dip

1 (16 oz.) can refried beans
1 cup guacamole
1/4 cup mayonnaise
1 (8 oz.) container sour
cream
1 (1 oz.) package taco
seasoning mix
2 cups shredded Cheddar
cheese
1 tomato, chopped
1/4 cup chopped green
onions

1/4 cup black olives, drained

In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.

In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.

Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

Mexican Ceviche

4 lbs. shrimp
1 lb. scallops
6 large limes, juiced
1 large lemon, juiced
1 small white onion,
chopped
1 cucumber, peeled and
chopped
1 large tomato, coarsely
chopped

1 jalapeno pepper,
chopped
1 serrano pepper, chopped
1 bunch cilantro
1 Tbsp. olive oil
1 Tbsp. kosher salt
ground black pepper to
taste

In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche one hour in the refrigerator, until shrimp and scallops are opaque.

Mexican Cornbread

1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 oz.) can cream-style
corn
1/2 (4 oz.) can chopped
green chile peppers,
drained
1/2 cup shredded
Monterey Jack cheese
1/2 cup shredded Cheddar
cheese
1 cup all-purpose flour

1 cup yellow cornmeal
4 tsp. baking powder
1/4 tsp. salt

Preheat oven to 300 degrees. Lightly grease a 9x13 inch baking dish.

In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.

In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.

Bake in preheated oven for one hour, until a toothpick inserted into center of the pan comes out clean.

Chile Powder or Chili Powder?

Before you embark on your next grocery shopping trip to stock up for that big pot of chili you’ve been craving, note that chili powder is not the same as chile powder. Chile powder consists purely of dried and ground chile peppers, while chili powder is a combination of ground dried chiles, oregano, cumin, garlic, and salt.