Mexican Sopapilla Cheesecake Bars - Latinos Platos

2 cans (8 oz each) Pillsbury crescent rolls 
2 packages (8 oz each) cream cheese, softened
2 cups sugar 
1 teaspoon vanilla 
½ cup butter, melted 
1 Tablespoon ground cinnamon 

Heat oven to 350°F.

Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.

In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium

speed until smooth. Beat in vanilla. Spread over dough in baking dish.

Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together.

Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.

Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.

Mini Chicken Empanadas - Latinos Platos

1 cup finely chopped cooked chicken 
⅔ cup shredded Colby-Monterey Jack cheese 
3 Tablespoons cream cheese, softened 
4 teaspoons chopped sweet red pepper 
2 teaspoons chopped seeded jalapeno pepper 
1 teaspoon ground cumin 
½ teaspoon salt 
⅛ teaspoon pepper 
1 package (14.1 ounces) refrigerated pie crusts

In a small bowl, combine the first eight ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3 inch round biscuit cutter.

Place about 1 teaspoon filling on one half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal.

Transfer to greased baking sheets. Bake at 400 F for 12-15 minutes or until golden brown. Remove to wire racks. Maked about 2 ½ dozen.

Mexican Chocolate Pecan Pie - Latinos Platos

Nonstick cooking spray 
1 1/2 cups graham cracker or Maria cookie crumbs
12 tablespoons (1 1/2 sticks) unsalted butter, plus 7 tablespoons, melted 
1/2 cup plus 2 tablespoons (packed) light brown sugar
6 tablespoons light corn syrup 
3 cups pecan halves 
1/2 cup Mexican cream or heavy cream 
1 disc Mexican chocolate or 3 ounces bittersweet chocolate, finely chopped 

Spray a 9-inch pie dish with cooking spray.

Process the cookie crumbs, 7 tablespoons melted butter, and 2 tablespoons of the brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the pie dish. Cover and freeze while preparing the filling (or for up to 1 week).

Combine the 12 tablespoons butter, remaining 1/2 cup brown sugar, and the corn syrup in a heavy medium saucepan. Bring to a boil over medium-high heat, stirring often. Boil for 1 minute. Stir in the pecans and cream. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat, add the chocolate, and stir until melted and smooth.

Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 15 minutes. Transfer the pie to a rack and cool completely before serving.

Guacamole - Latinos Platos

1/4 cup finely minced on
2 ripe  avocados
1 1/2 tablespoons fresh lime juice (or lemon juice)
1 large Plum or Roma tomato, deseeded and diced
1/2 teaspoon garlic
1/2 teaspoon salt, or more to taste
seasoning to taste

Mash avocados, add remaining ingredients and Enjoy!

Argentinian Beef Empanadas - Latinos Platos

3 Tablespoons olive oil, divided 
1 ½ pounds ground beef (20% fat)
2 medium onions, diced 
2 red bell peppers, seeded and diced 
2 teaspoons kosher salt
¼ teaspoon ground black pepper 
3 Tablespoons ground cumin 
2 Tablespoons sweet paprika 
1 Tablespoon dried oregano 
¼ teaspoon ground cayenne pepper 
1 ½ cups low sodium chicken stock (or broth)
2 teaspoons sugar 
½ cup raisins 
3 packages (12 each) Goya brand Puff Pastry for Empanadas/Turnovers 
½ cup pitted green olives (Picholine or Spanish), rinsed well and cut lengthwise

Heat 2 Tablespoons oil in large pot on high heat. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in as possible.

Reduce heat to medium and cook onion, bell peppers and the remaining 1 Tablespoon oil, stirring until tender but not browned; 6-8 minutes. Add cumin, paprika, oregano and cayenne and cook, stirring, until fragrant. Add chicken stock and the beef (include all juices). Stir in sugar, salt and pepper. Bring to a simmer and cook, stirring and scraping up any brown bits until most of the liquid is evaporated, 15-20 minutes, taste and add more salt and pepper to taste. Stir in raisins. Transfer to a medium bowl, cover and chill for at least 3 hours. Skim fat off before filling the dough.

Preheat oven to 375 F. Let the puff pastry sit at room temperature for at least 15 minutes while oven is heating. Take out six rounds and arrange on work surface. Place 2 teaspoons of filling in the center of each round. Top with 2 olive halves. Brush water around half of the outer edge of each round. Carefully fold the round over the filling and pinch the edges to seal. Using a fork, crimp the edges Transfer the empanada to a parchment lined sheet tray, spacing 1” apart. Repeat. (12 rounds per sheet tray).

Bake empanadas for 30 minutes, rotating tray halfway through, until golden brown with slightly darker edges.

Makes 36

Note: Filling can be made 3 days ahead and kept chilled. Unbaked empanadas can be frozen on a tray, placed in freezer bags and kept for up to 3 months!

Alfajores - Latinos Platos

These delicate cookies are from many South American countries.

1 cup cornstarch
¾ cup all-purpose flour, plus more for rolling 
1 teaspoon baking powder 
¼ teaspoon salt 
8 Tablespoons unsalted butter (1 stick at room temperature)
⅓ cup granulated sugar 
2 large egg yolks 
1 Tablespoon pisco (or brandy)
½ teaspoon vanilla extract
1 cup dulce de leche (dark)
Powdered (confectioners) sugar for dusting

Place cornstarch, flour, baking powder, baking soda and salt in bowl and whisk briefly to combine.

In separate bowl, place butter and sugar; mix on medium speed, stopping frequently to scrape down side and continue mixing until fluffy and light in color. On low speed add the egg yolks, pisco or brandy, and vanilla until incorporated. Stop and scrape down sides as needed. On low speed, add the flour until just incorporated, with no visible white pockets; about 30 seconds.

Turn dough out onto a piece of plastic wrap, shape into a smooth disc and wrap tightly. Place in refrigerator until firm; at least one hour.

Preheat oven to 350 F placing rack in middle of oven. Line 2 baking sheets with parchment.

Place dough onto lightly floured surface. Add a little flour on top and roll out into ¼ inch thickness. Cut out 24 round using a 2 inch round cutter, re-rolling as needed. Place on prepared cookie sheet, 12 per sheet and at least ½ inch apart. Bake one sheet at a time until cookies are firm and pale golden on the bottom; about 12-14 minutes. The cookies will stay pale on top. Transfer to a wire rack and cook completely.

Flip half the cookies upside down and gently spread about 2 teaspoons of the dulce de leche on each. Place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving.

Two Ingredient Queso Dip - Latinos Platos

16 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut into cubes
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes with medium green chiles, undrained (or Rotel)

In 2 1/2- to 3 1/2-quart slow cooker, place cubed cheese and tomatoes.

Cover; cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until smooth.

Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

This recipe is easily doubled for a crowd! To make in a hurry, simply melt mixture in skillet on stove, and transfer to slow cooker to keep warm.