What goes better with a gathering of good friends than good food? These easy party appetizer recipes from Kenmore are a sure way to please a friendly but hungry crowd.
If you can’t make these recipes because your oven isn’t working, don’t resort to feeding your guests celery sticks with peanut butter. We have the repair guides you need to fix your oven.
Chicken chipotle 7-layer dip
16-ounce can refried beans
1 teaspoon ground cumin
¼ teaspoon ground cayenne pepper
2 cups iceberg lettuce, chopped
16 ounces sour cream
1 chipotle chili in adobo sauce, minced
2 teaspoons adobo sauce
2 cups guacamole
1 cup cooked, shredded chicken
1/2 lime, juiced
1 cup salsa
1/2 cup crumbled queso fresco or grated mozzarella
2 tablespoons sliced black olives
2 tablespoons sliced scallion tops
In a large bowl, mix the refried beans, cumin and cayenne pepper.
In a separate bowl, mix the sour cream, chipotle chili and adobo sauce.
Pour the lime juice over the chicken and toss to cover.
Layer into 8 individual serving dishes or an 8 x 8 baking pan the following, in this order: bean mixture, chopped lettuce, sour cream mixture, guacamole, chicken, salsa, queso fresco/mozzarella.
Top with scallions, black olives and cilantro.
Serve immediately or cover and refrigerate up to 4 hours. Serve with tortilla chips.
Easy Cheesy Onion Pull-Apart Bread
1 loaf sourdough bread
8 ounces sliced mozzarella cheese
8 ounces sliced Monterey Jack cheese
1/2 cup butter
1/2 cup green onion, finely diced
1 tablespoon garlic powder
2 teaspoons poppy seed
Preheat oven to 400 degrees F.
Put the butter, green onion, poppy seeds and garlic powder in a sauce pan. Heat over medium-low heat until the butter melts. Stir to combine the ingredients and turn off the heat.
Use a bread knife or serrated knife to make parallel slices about 1 inch apart in the bread loaf, from the top to about 1 inch from the bottom. Turn the bread a quarter turn and repeat to create a hatch pattern.
Stuff folded cheese slices between the cuts in the bread.
Place the bread on a foil-lined baking sheet and drizzle the butter mixture over the bread. Spread out any clumps of green onions.
Wrap the bread loosely in the foil and bake for 15 minutes at 400 degrees F.
Unwrap the bread and bake another 10 minutes or until cheese melts.
Mango Tomato Bruschetta
1 large French baguette
1 tablespoon olive oil
4 Roma tomatoes, diced
1 teaspoon sea salt
1 yellow bell pepper, seeded and diced
1/2 red onion, diced
2 garlic cloves, minced
2 green onions, diced
2 mangoes, diced
1 jalapeno, seeded and diced
2 limes, juiced
3 tablespoons cilantro, snipped
Fresh cracked black pepper
Preheat oven to 400 degrees F.
Cut the French baguette into slices, about ½- to 1-inch thick.
Spread the slices evenly on a baking sheet, drizzle with olive oil, and place in the oven for 10 to 12 minutes, until toasted.
In a large bowl, mix the diced tomatoes and sea salt and let sit for 10 minutes.
Add the diced pepper, onions, garlic, mango, jalapeno, lime, black pepper and cilantro to the tomatoes and toss to mix.
Spoon the mango bruschetta over the crostini and serve.
The oven door switch detects whether the oven door is closed and helps control the oven light. Replace the switch if it doesn’t control the oven light properly.
Make your next get-together a hit with these 3 great-tasting party appetizer recipes.
Learn how to troubleshoot problems with your range that cause an F10 error to be displayed.