MEXICAN APPETIZER RECIPE RECIPES

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MEXICAN FUDGE APPETIZER RECIPE - FOOD.COM



Mexican Fudge Appetizer Recipe - Food.com image

I have served this appetizer many times to rave reviews! (one time I never made it out of the kitchen at a party--it was eaten by the kitchen "crew"!) Can be served warm or cold.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 18 squares

Number Of Ingredients 4

8 ounces grated cheddar cheese
8 ounces grated monterey jack cheese
3 eggs
1/2 cup chunky, thick salsa

Steps:

  • In a large bowl, mix cheeses together.
  • Put 1/2 the cheese mixture in a greased 9X9" pan.
  • In a different bowl, mix the eggs and salsa together.
  • Pour this mixture on top of the cheese in the pan.
  • Sprinkle the remaining cheese on top and bake at 350F for 30 minutes.
  • Cool and cut into squares to serve.
  • Tastes great cold.

Nutrition Facts : Calories 114.6, FatContent 9, SaturatedFatContent 5.5, CholesterolContent 56.2, SodiumContent 205.1, CarbohydrateContent 0.8, FiberContent 0.1, SugarContent 0.4, ProteinContent 7.6

MEXICAN APPETIZER CUPS RECIPE - PILLSBURY.COM



Mexican Appetizer Cups Recipe - Pillsbury.com image

Pillsbury™ refrigerated biscuits make easy work of these Mexican-inspired appetizers that are punched up with taco seasoning, tomatoes and green chiles.

Provided by Pillsbury Kitchens

Total Time 1 hours 40 minutes

Prep Time 40 minutes

Yield 60

Number Of Ingredients 8

1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 can (10 oz) diced tomatoes with green chiles, undrained
1 package (8 oz) cream cheese, softened
1 cup sour cream
1/2 teaspoon taco seasoning mix (from 1-oz package)
40 to 45 nacho cheese-flavored tortilla chips
4 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
1 cup finely shredded Mexican cheese blend (4 oz)

Steps:

  • Heat oven to 375°F. Spray 30 mini muffin cups with Crisco® Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.
  • Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture.
  • Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each cup.
  • Fill each cup with about 1 tablespoon spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 teaspoon cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches.
  • To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.

Nutrition Facts : Calories 70 , CarbohydrateContent 6 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Appetizer, SodiumContent 170 mg, SugarContent 1 g, TransFatContent 0 g

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