This simple appetizer is tasty and quick to make.

Try this amazingly easy pizza with a variety of chile cheeses for a more interesting, non-traditional flavor.

^{The shrimp taste better if you cook them with their shells on. Then you can serve them as an appetizer and have your guests peel the shrimp themselves. Alternatively, you can use peeled shrimp and serve them over white rice.}

This recipe, along with other sizzling holiday snacks, can be found in the article

Sizzling Snacks for Holiday Entertaining by Dave DeWitt

This recipe is for a dish called the national snack of Peru. It’s prepared and sold by street vendors all over the country. Traditionally it is made with beef heart, but I’ve substituted sirloin for a more tender kebab. Achiote paste is made from the red seeds of the annatto tree and is used as a seasoning and to impart a yellow coloring. Available in Latin markets, mail order, or in speciality sections of grocery stores, the paste is much easier to use than the seeds.

This salsa is so simple it really doesn't need a recipe at all. It is also good made with serranos, in place of the jalapenos.

These are small, horn-shaped, conical chiles with a heat level that is usually mild, with about one in five pods spicy. Substitute mild jalapeños or serranos.

(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)

Beer in a dessert? Why not? This is an easy finale to a grilled meal and great with fruit flavored beers.

Since poblanos make some of the tastiest chiles rellenos, it makes sense that they fry up deliciously. Why not dip these rings in guacamole?

This recipe, along with other sizzling holiday snacks, can be found in the article

Sizzling Snacks for Holiday Entertaining by Dave DeWitt