TEX MEX APPETIZER RECIPES RECIPES

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TEX-MEX APPETIZER TART RECIPE - PILLSBURY.COM



Tex-Mex Appetizer Tart Recipe - Pillsbury.com image

Wedge a new appetizer into your plans. Refrigerated pie crust holds a pepped-up cheese filling.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 10 minutes

Yield 16

Number Of Ingredients 6

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
1/2 cup roasted red bell peppers (from 7.25-oz jar), drained, chopped
1/2 cup mayonnaise
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup chopped fresh cilantro or parsley

Steps:

  • Heat oven to 375°F. Remove crust from pouch; place flat on ungreased cookie sheet.
  • In medium bowl, mix cheese, roasted bell peppers, mayonnaise and chiles. Spread over crust to within 1 inch of edge. Fold crust edge over filling to form 1-inch border; flute.
  • Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.

Nutrition Facts : Calories 150 , CarbohydrateContent 7 g, CholesterolContent 15 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 0 g, TransFatContent 0 g

TEX-MEX MINI TURNOVER APPETIZERS - MY FOOD AND FAMILY



Tex-Mex Mini Turnover Appetizers - My Food and Family image

Learn to make these Tex-Mex Mini Turnover Appetizers with My Food and Family. Serve these Tex-Mex Mini Turnover Appetizers with your favorite sauce.

Provided by My Food and Family

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 11

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup butter, softened
1-1/2 cups flour
1/2 lb. extra-lean ground beef
1 clove garlic, minced
1 Tbsp. chili powder
1/2 cup TACO BELL® Thick & Chunky Salsa
3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/2 cup canned refried black beans
1/4 cup each chopped fresh cilantro and green onions
1 egg, beaten

Steps:

  • Beat cream cheese spread and butter in large bowl with mixer until blended. Gradually beat in flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
  • Meanwhile, brown meat in large skillet on medium-high heat. Add garlic and chili powder; cook and stir 2 min. Add salsa; cook and stir 2 to 3 min. or until liquid is cooked off. Transfer to large bowl; cool 10 min. Stir in cheese, beans, cilantro and onions.
  • Heat oven to 400ºF. Roll out dough on lightly floured surface to 1/8-inch thickness. Use 4-inch cookie cutter to cut dough into 24 rounds, rerolling scraps as necessary.
  • Spoon 1 Tbsp. meat mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheets sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
  • Bake 18 to 20 min. or until golden brown.

Nutrition Facts : Calories 230, FatContent 14 g, SaturatedFatContent 9 g, TransFatContent 0 g, CholesterolContent 65 mg, SodiumContent 290 mg, CarbohydrateContent 0 g, FiberContent 1 g, SugarContent 0 g, ProteinContent 9 g

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