Mexican Appetizer Cups Recipes

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MEXICAN APPETIZER CUPS



Mexican Appetizer Cups image

Make and share this Mexican Appetizer Cups recipe from Food.com.

Provided by Pinay0618

Categories     For Large Groups

Time 1h15m

Yield 60 serving(s)

Number Of Ingredients 8

1 (9 ounce) box green giant frozen chopped spinach, thawed, squeezed to drain
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 (8 ounce) package 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
2 (12 ounce) cans pillsbury grands junior golden layers refrigerated buttermilk biscuits (20 biscuits)
1 cup finely shredded Mexican blend cheese (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 67.1, Fat 4.3, SaturatedFat 2, Cholesterol 8.6, Sodium 175.7, Carbohydrate 5.6, Fiber 0.2, Sugar 1.2, Protein 1.7

MEXICAN APPETIZER CUPS RECIPE - (4.6/5)



Mexican Appetizer Cups Recipe - (4.6/5) image

Provided by á-17861

Number Of Ingredients 9

Ingredients
1 box (9 oz) Green Giant® 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
2 cans (12 oz each) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (20 biscuits)
1 cup finely shredded Mexican cheese blend (4 oz)

Steps:

  • Directions 1 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. 2 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. 3 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. 4 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. 5 To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm. 1 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. 2 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. 3 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. 4 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. 5 To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.

MEXICAN FIESTA BITES



Mexican Fiesta Bites image

What does it take to make these tasty Mexican-style appetizers? Sausage, salsa, cheese and-surprise!-won ton wrappers.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 24 servings

Number Of Ingredients 6

24 won ton wrappers
1 cup cooked crumbled Italian sausage
1/2 cup TACO BELL® Thick & Chunky Salsa
3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh cilantro

Steps:

  • Heat oven to 350°F.
  • Place 1 won ton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, with edges of wrappers extending over tops of cups. Bake 5 min. Meanwhile, combine sausage and salsa.
  • Spoon sausage mixture into won ton cups. Bake 10 min. or until filling is heated through and edges of cups are golden brown. Top with cheese; bake 1 to 2 min. or until melted.
  • Top with sour cream and cilantro.

Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 0 g, Protein 3 g

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