Mexican Potluck

It's another weekly wipeout night! This week everyone wanted to do another potluck so I suggested a themed potluck. We settled on Mexican and it was yummy! Here are all the creations everyone brought!

Top row [l to r]: rice, taco salad lettuce, taco salad hamburger topping, sausage dip, mango salsa, and chips!

Bottom row [l to r]: whole-wheat flour tortilla, tortilla filling, vegetarian champinones rellenos, and avocado fries!

 Whoa I thought we decided on potluck not a feast!

Potluck items will now be discussed in order of appearance on the buffet line.

Mexican Rice: Can't have a Mexican feast without rice. Prepared by Holly.

Burrito filling

Burritos: Yummy burritos. For the filling saute onions, then add a can each of (drained and rinsed) black beans, corn, and diced tomatoes. Warm everything and serve. Prepared by myself.

 


Taco Salad: This left an impression on Patrick the last time he cooked this. You can see the recipe at this taco salad post. He made a few alterations this time including substituting bell peppers for celery. Prepared by Patrick.



Chips & Dips: The chips had two fabulous dip options to choose from. A prepared Mango & Lime dip from Honey Baked Ham. And then the classic yummy sausage dip consisting of cream cheese (2 blocks), rotel dip (1 can), and sausage (Neese's hot). Prepared by Tim & Ryan.

Vegetarian Champinones Rellenos: The experiment of the evening! Straight from the chef: "I used white mushrooms for the caps.
For the stuffing, I think I had: onion, garlic, bell peppers, mushroom stems (from those white mushrooms), gimme lean (vegetarian sausage substitute; for a non-vegetarian option, you can replace with chorizo), chili powder, manchego cheese, panko bread crumbs
I cooked the stuffing in a pan while I simultaneously pre-cooked the mushroom caps. Stuffed the mushrooms, topped with leftover manchego cheese, then returned them to the oven." Prepared by Richard.

Avocado Fries: How to make avocados unhealthy but still delicious! Peel, pit, and slice the avocados. Bread the avocados by dipping in flour, beaten egg with a splash of water, and panko bread crumbs. Fry in canola oil for a few minutes on each side until browned. Keep fried fries warm in a 200F oven until ready to serve. Prepared by myself; inspired by Christine who sent me this fabulous link for the recipe!

Dips, vegetarian champinones rellenos, and avocado fries.

Look at the greens in our feast! Romaine lettuce for the salad and sliced avocados for the fries.