So I've settled on pork medallion sliders, stuffed mushrooms, and yuccas rellenos con queso, or cheese-stuffed yucca balls. Plus some artichoke spinach dip.
For the mushrooms, I pry out and save the stems and puree with breadcrumbs, juice of one lemon, and italian herbs--a little basil, oregano, and garlic salt. If I'm feeding non-vegetarians, crab/shrimp/any seafood is a great addition to the stuffing. Spoon the stuffing into them, bake at 350 until well browned. Sprinkle with parmesan when serving. Very easy.
(Added after party)
The yuccas rellenos were a party fave, after the fondue of course, and they were fun to make. I skinned, split, and boiled 2 very big yuccas until soft (about 20 minutes). Once cooled I dug out the chewy thread in the center and then mashed with a potato masher.
I seasoned with salt and lime, then cupped handfuls, about 1/8th of a cup each, in my palm. I pressed asadero cheese cubes in, closed the yucca around them, and refrigerated them.
That way the cheese didn't dry out when they were later fried!
It still begged for a cool dip, like a sour cream or yogurt or buttermilk-based green goddess or lime-avocado sauce. Lime and yucca just go together well. The leftover of these, because I made too many, became a part of an egg souffle the next morning that was fantastic, but not photographed. And then my leftover boiled yucca became a mashed yucca-cheese casserole, also not shot but worth adding the recipe for:
1 large boiled yucca, mashed
1/2 cup milk
1/2 cup of cheese (any white mexican cheese)
juice of 1/2 a lime
1 tsp salt
Stir and spread in a baking dish, bake at 375 until browned on top. Cool a little and serve.