Rae Udy

RECIPES: Sangria Cocktail, Guacamole Dip, Microwave Cheese Enchiladas

By Rae Udy

Super Bowl Sunday begs for great food to go along with great fun. A Tex-Mex theme adds interest to the festivities.
Start the Tex-Mex party theme with a spicy Sangria Cocktail. Tomato juice with lemon and lime will delight guests and provide an ample amount of vitamin C.
Guacamole Dip combines vitamin C rich avocados, onions, peppers and tomatoes in a delicious dip. Serve centered around baked corn chips for a Super Bowl party favorite.
Microwave Cheese Enchiladas take about fifteen minutes to make and is a great source of vitamin D and calcium.
Serve a tray of low-fat fruit for a healthful ending to the party.

GUACAMOLE DIP
3 avocados
1 Tablespoon lemon juice
2 tomatoes, quartered
2 Tablespoons chopped onion
1 jalapeno pepper, seeded and chopped (if desired)
½ (one-half) cup low-fat mayonnaise
Quarter, peel and seed avocados. Place in blender container and sprinkle with lemon juice. Add tomatoes, onion and pepper. Process on low speed until mixture is smooth. Pour into small serving bowl. Spread evenly then spread with mayonnaise. Chill until served. Just before serving, stir mayonnaise into guacamole. Yields two cups.

SANGRIA COCKTAIL
4 cups tomato juice
1 peeled cucumber, sliced
2 green onion with tops
2 Tablespoons lemon juice
2 Tablespoons lime juice
2 cups crushed ice

Combine all ingredients in blender. Cover and process one minute on medium speed until smooth and thick. Serve immediately in tall glasses. Garnish with additional cucumber slices and lemon or lime wedges. Serves four

MICROWAVE CHEESE ENCHILADAS
2 cups low-fat ricotta cheese
1 egg or soy egg substitute
½ (one-half) cup chopped green onions with tops
2 Tablespoons chopped green chilies or jalapenos, if desired
1 teaspoon cumin powder
1 cup low-fat shredded Monterey Jack cheese
8 whole wheat flour tortillas
1 cup water
2 Tablespoons flour
2 Tablespoons chili powder
½ (one-half) teaspoon salt
1 cup shredded low-fat cheddar cheese
Sour cream, chopped green onions and hot sauce
In a mixing bowl combine ricotta cheese, egg, onions, chilies, cumin and Jack cheese. Stir well. Wrap tortillas in a clean towel and microwave for one minute or until soft. Divide filling among tortillas and roll each one up tightly. Place seam side down in a lightly sprayed oblong dish. In a small bowl combine water, flour, chili powder and salt. Microwave for one minute or until thick and hot. Pour over tortillas. Cover with wax paper and microwave for ten to thirteen minutes. Remove wax paper and cover with cheddar cheese. Microwave for one or two minutes until cheese melts.
Serve with small bowls of chopped green onions and chilies, hot sauce and low-fat sour cream. Yields eight enchiladas.