Add zip and zest to any meal

National Hispanic Heritage Month, with roots going back to 1968, is a period, from Sept. 15 through Oct. 15, in the United States for recognizing the contributions and influence of Hispanic Americans to the history, culture and achievements of the United States.

The term Hispanic or Latino refers to Puerto Rican, South or Central American, or those of other Spanish culture or origin, regardless of race.

While those contributions and influences can be found in many segments of society, none are probably more visible than those found in Mexican or Hispanic-inspired food.

What better way to celebrate Hispanic Heritage Month than with delicious fiesta fare?

Spice up your party menu with recipes that carry the bold flavors of tomatillo, cilantro and fresh chilies. And don't keep these tasty treats reserved for this once-a-year event. Festive finger foods can be enjoyed all year long as party appetizers, no matter what the occasion is.

And take the time to create some of your own family traditions with great recipes that feature the flavors of Mexico such as Pasta and Grilled Vegetable Salad with Cilantro Dressing, BBQ Chicken Tacos, Taco Casserole or, perhaps, a Frozen Margarita Pie.

Spicy Taquitos with Tabasco Dipping Sauce is a fun crowd pleaser that is packed with authentic flavor. A savory blend of chicken, red beans, shredded cheese, cumin and Tabasco green pepper sauce is rolled into buttery phyllo dough, and baked until golden and crispy. Pair the taquitos with spiced sangria and guacamole for a muy bueno party starter that is sure to please.

Spicy Taquitos with Tabasco Dipping Sauce

1 tablespoon olive oil

1 clove garlic, crushed

1 medium onion, finely chopped

2 teaspoons ground cumin

1 cup cooked chicken, finely diced

1 cup cooked red or black beans

1 cup shredded Mexican-blend cheese

1 tablespoon Tabasco-brand green pepper sauce

1/2 teaspoon salt

1/2 cup butter

1 teaspoon original Tabasco-brand hot pepper sauce

12 sheets frozen phyllo dough, thawed

Preheat oven to 425 degrees F.

Heat oil in 2-quart saucepan over medium heat; add garlic and onion, cook about 5 minutes. Stir in cumin; cook 1 minute.

Combine chicken, beans, cheese, green pepper sauce, salt, and onion mixture in large bowl; stir until well mixed.

Melt butter in small bowl; stir in hot pepper sauce. Set aside half of butter mixture; keep mixture warm.

Place one sheet of frozen phyllo on work surface; brush with some butter mixture. Repeat with 3 more sheets of phyllo, brushing each sheet with butter mixture. Cut dough into 4 equal pieces (horizontally and vertically). Place 1 heaping tablespoonful of chicken mixture in lengthwise strip on each cut piece. Fold in short sides about 1-inch to enclose filling; roll lengthwise to form a 4-inch-long tube. Place on cookie sheet; brush with butter mixture.

Repeat process two more times to make 12 taquitos. Bake 12 to 15 minutes or until golden. Serve with reserved warm butter mixture for dipping.

Makes 12.

Recipe from: Tabasco

Taco Casserole

Preparation time: 10 minutes

Start to finish: 30 minutes

1 pound lean ground beef

1/2 cup chopped onion

1 bottle (8 ounces) taco sauce

3/4 cup water

1 can (4 ounces) fire-roasted diced green chilies

1 packet (1.25 ounces) taco seasoning mix

1 package (12-count) whole grain corn taco shells, broken, divided

2 cups (8 ounces) shredded cheddar cheese, divided

Chopped tomatoes, chopped green bell pepper, sour cream

Preheat oven to 375 degrees F. Grease 11-by-7-inch baking dish.

Cook beef and onion in large skillet over medium heat, stirring occasionally, until beef is browned. Drain and discard excess fat.

Stir in taco sauce, water, chilies and seasoning mix; bring to a boil. Reduce heat to low. Cook 3 to 4 minutes, stirring occasionally.

Layer half of broken taco shells on bottom of prepared baking dish. Cover with half of meat mixture; sprinkle with 1 cup cheese. Repeat layers with remaining ingredients.

Bake 20 to 25 minutes or until bubbly and cheese is melted. Serve with desired toppings.

Makes 8 servings.

Recipe from: Ortega

Pasta and Grilled Vegetable Salad with Cilantro Dressing

Preparation time: 15 minutes

Start to Finish: 30 minutes

Dressing:

1 can (4 ounces) fire-roasted diced green chilies

1/4 cup chopped fresh cilantro

1/4 cup olive oil

1 tablespoon red wine vinegar

1/2 teaspoon minced garlic

Salt and black pepper, to taste

Salad:

1 red bell pepper, cored, seeded, cut in half

1 green bell pepper, cored, seeded, cut in half

1 medium zucchini, cut lengthwise into thin slices

1 medium yellow squash, cut lengthwise into thin slices

1 large red onion, cut into 1/2-inch-thick wedges

1 pound pasta shells or penne, cooked

1 jar (16 ounces) garden vegetable salsa

1/4 cup firmly packed fresh basil, cut into thin strips

Lettuce leaves (optional)

Combine chilies, cilantro, oil, vinegar and garlic in small bowl. Whisk until well blended. Season with salt and pepper, to taste. Set aside.

Preheat grill to medium-high heat, about 15 minutes. Lightly brush grill grid with vegetable oil.

Grill bell peppers, zucchini, squash and onion 3 to 5 minutes per side or until fork-tender. Remove vegetables from grill: cut into bite-size pieces.

Toss cooked pasta, salsa, sliced vegetables and basil in large bowl or serving platter. Serve with dressing on lettuce leaves, if desired.

Makes 6 to 8 servings

Recipe from: Ortega

BBQ Chicken Tacos

Preparation time: 6 minutes

Start to finish: 12 minutes

2 pounds prepared shredded chicken in barbecue sauce, warmed

8 hard taco shells

8 soft flour tortillas

1 packet taco seasoning mix

Taco sauce

Cheese sauce

1 cup spicy coleslaw

1 cup (4 ounces) shredded Monterey Jack cheese (optional)

Combine chicken and seasoning mix; mix well. Fill warmed tacos and tortillas with chicken mixture. Evenly divide coleslaw among tacos and tortillas. Top with taco sauce and cheese sauce. Garnish with shredded cheese, if desired.

Makes 6 to 8 servings.

Recipe from: Ortega

Frozen Margarita Pie

Preparation time: 15 minutes

Start to finish: 4 hours

Crust:

10 yellow corn taco shells

1/2 cup (1 stick) butter

1/2 cup granulated sugar

Filling:

1 can (14 ounces) sweetened condensed milk

1/3 cup frozen limeade, thawed

2 tablespoons orange juice

1 drop green food coloring

1 cup whipping cream

Lime curls (optional)

Place taco shells in food processor and pulse until evenly ground (see note).

Melt butter in medium saucepan over low heat. Remove from heat. Stir in taco crumbs and sugar until well blended. Press firmly over bottom and up sides of 9-inch pie plate.

Place in freezer until firm.

Combine sweetened condensed milk, limeade, orange juice and food coloring in large mixing bowl.

Whip cream until soft peaks form. Fold whipped cream gently into condensed milk mixture until blended. Pour onto prepared crust.

Freeze uncovered, 4 hours or until firm. Let stand 10 minutes before serving. Garnish with lime curls, if desired.

Note: To crush taco shells without a food processor, place them in a resealable plastic food storage bag and run a rolling pin over the shells until they're evenly crushed.

Makes 8 servings.

Recipe from: Ortega

Terri Hahn of Osceola has worked in food media for more than 30 years and has won numerous state and national awards for her writing. Email her at [email protected]