(ARA) – As summer festivities and cookouts get underway, you may want to add a twist to your entertaining. Consider throwing a fun-filled Mexican fiesta themed get-together.
Traditional Mexican gatherings are abuzz with music, laughter and vibrant colors — and of course, no fiesta is complete without great food. To lessen the stress of party planning, be on the lookout for easy ways to add the bold flavors of Mexican cuisine to your party fare. New Sargento Chipotle Cheddar cheese is the perfect ingredient to add a little kick to your recipes with a smoky twist on a familiar flavor.
Corporate chef for Sargento Foods Inc., Guy Beardsmore, offers a tip for making your fiesta a hit with your guests. “Keep it simple when you’re entertaining,” says Beardsmore. “For a south-of-the-border theme, something like a build-your-own taco bar is a really easy way to serve up something fun that your guests can enjoy.”
Always a crowd pleaser, chips with cheese and bean dip are especially appropriate. Sargento Chipotle Cheddar bolsters the flavor in our version of Mexican Fiesta Dip, and brings authenticity to your bash. For a genuine taste of Mexico, try your hand at Chili Rellenos. This traditional dish is sure to impress your guests, and add plenty of spice to your party line-up.
As the big day nears, keep an eye out for fun and creative ways to enliven your fiesta. Add to the enjoyment with a few of these tips for bringing the warmth and spirit of Mexico to your get-together:
- Prepare a fun mix of salsa music to play in the background
- Use red, white and green dÃ©cor to celebrate the colors of Mexico
- Create a fun-filled piÃ±ata for children — and maybe a separate one with goodies for adult guests as well!
- 6 whole green Anaheim or Poblano chile peppers
- 6 slices Sargento Deli Style Sliced Chipotle Cheddar Cheese
- 3 tablespoons flour
- 6 eggs, separated
- 1 teaspoons salt
- ½ cup vegetable oil
- ¾ cup salsa
- Place peppers under broiler, about 4 inches from heat. Broil just until skins blister. Let cool in a food storage bag or paper bag for a few minutes. Peel; remove stems. Cut slit in side of each pepper to remove seeds. Stuff each pepper with 1 slice of cheese, folded to fit; roll in flour.
- Beat egg whites until stiff but not dry. In another bowl, beat flour and salt with egg yolks and 1 tablespoon water until thick and lemon colored. Fold beaten yolk mixture into the egg whites.
- In a large skillet, heat ½ cup oil over medium heat. For each rellenos, spoon about ½ cup egg batter into the hot skillet. Spread egg mixture out slightly to make an oval mound. As egg begins to set, place a filled pepper on top of the egg mixture. Cover each with ½ cup more of the egg mixture. Continue cooking until bottom is browned. Turn carefully and brown the other side. Drain on paper towels. Serve with salsa.