Mexican Pick Up Sticks Recipes

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BAKED MEXICAN CHEESE STICKS



Baked Mexican Cheese Sticks image

Provided by Marcela Valladolid

Time 4h27m

Yield 12 sticks

Number Of Ingredients 8

1/2 cup all-purpose flour
1 egg
1 1/2 cups panko breadcrumbs
2 tablespoons chopped fresh cilantro
1 teaspoon salt
Pinch freshly ground black pepper
1 (12-count) package mozzarella string cheese
Nonstick cooking spray

Steps:

  • Place the flour in a shallow bowl or plate. In a separate bowl, whisk together the egg and 1 tablespoon water. In another shallow bowl or plate, combine the panko, cilantro, salt and pepper.
  • Begin by coating the mozzarella sticks in batches of 2, first dredging in the flour mixture and shaking off excess. Then dip in the egg mixture, letting any excess drip off. Finish by dredging in the panko crumb mixture and shaking any off excess. Transfer the breaded cheese sticks to a sheet pan greased with nonstick cooking spray. Cover and freeze until frozen, about 4 hours and up to 2 days (this will lessen the oozing of the cheese).
  • Preheat the oven to 400 degrees F.
  • Lightly spray the cheese sticks with nonstick cooking spray. Bake until the cheese is soft and the sticks are lightly browned, about 12 minutes.

MEXICAN PICK-UP STICKS



Mexican Pick-Up Sticks image

Make and share this Mexican Pick-Up Sticks recipe from Food.com.

Provided by Li Li

Categories     Tex Mex

Time 1h

Yield 10 serving(s)

Number Of Ingredients 7

2 (2 7/8 ounce) cans French-fried onions
2 (1 1/2 ounce) cans potato sticks
1 (12 ounce) can Spanish peanuts
1 cup pecans
1 1/2 cups broken pretzel sticks
1 (1 1/4 ounce) package taco seasoning mix
1/3 cup melted butter

Steps:

  • Combine all snacks in 9x13 baking dish.
  • Sprinkle with Taco seasoning.
  • Drizzle with melted butter.
  • mix well.
  • Bake at 250° for 55 minutes stirring every 15 minutes.
  • Enjoy.

Nutrition Facts : Calories 368.3, Fat 33.8, SaturatedFat 7.7, Cholesterol 16.2, Sodium 71, Carbohydrate 11.6, Fiber 4.2, Sugar 1.8, Protein 10.5

MEXI-ROLLUPS



Mexi-Rollups image

Simple appetizer that is easy to make and a crowd pleaser!

Provided by Tara K Farley

Categories     Appetizers and Snacks     Wraps and Rolls

Time 15m

Yield 40

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
2 cups shredded Cheddar cheese, or more to taste
1 (8 ounce) jar picante sauce
1 (7 ounce) can chopped green chilies
1 (1 ounce) package taco seasoning
1 (15 ounce) package flour tortillas

Steps:

  • Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and taco seasoning in a large mixing bowl.
  • Spread some of the mixture over most of 1 tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

Nutrition Facts : Calories 106.4 calories, Carbohydrate 7.3 g, Cholesterol 19.6 mg, Fat 7 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 4.1 g, Sodium 269.8 mg, Sugar 0.5 g

BAKED MEXICAN CHIPS ON A STICK



Baked Mexican Chips on a Stick image

Forget about ripping open a bag of potato chips and make your own healthier baked potato chips on a stick. These chips have a subtle Mexican flavor, but get creative and use different seasonings that you like. Once you get used to threading the potato spirals onto skewers, these are not only fun, but easy!

Provided by lutzflcat

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes     Potato Chip Recipes

Time 32m

Yield 6

Number Of Ingredients 6

nonfat cooking spray
2 russet potatoes, unpeeled
2 teaspoons taco seasoning mix, or to taste
6 bamboo skewers
2 teaspoons sriracha sauce, or to taste
1 pinch sea salt to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
  • Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces.
  • Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral.
  • Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle taco seasoning on top.
  • Roast in the preheated oven until browned and crisp, 17 to 18 minutes. Season with sriracha sauce and sea salt.

Nutrition Facts : Calories 59.4 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 1.6 g, Protein 1.4 g, Sodium 206.1 mg, Sugar 0.7 g

TACO PICKUP STICKS



Taco Pickup Sticks image

Looking for something a bit different to munch on? Try this zesty snack mix from Kathy Hunt, Dallas, Texas. "We enjoy the extra kick our taste buds get from the spice," she notes. "One batch is never enough to satisfy my crew."

Provided by Taste of Home

Categories     Snacks

Time 55m

Yield 24 cups.

Number Of Ingredients 5

3 cans (7 ounces each) potato sticks
2 cans (6 ounces each) french-fried onions
1 can (12 ounces) salted peanuts
1/3 cup butter, melted
1 envelope taco seasoning

Steps:

  • In a large bowl, combine the potato sticks, onions and peanuts. Combine butter and taco seasoning. Pour over potato stick mixture and toss to coat. , Place in three ungreased 15x10x1-in. baking pans. Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Store in airtight containers.

Nutrition Facts :

MEXICAN ROLL-UPS



Mexican Roll-Ups image

These tasty appetizers are perfect for parties and since they're little rolls, kids love them! -Leigh Thomas, Hahira, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 4 dozen.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1 cup shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
4 green onions, chopped
1 can (4-1/4 ounces) chopped ripe olives, drained
1 teaspoon garlic powder
5 flour tortillas (10 inches), room temperature
Salsa, optional

Steps:

  • In a small bowl, combine the first seven ingredients. Spread over tortillas. Roll up tightly and wrap in plastic. Refrigerate for 1 hour or until firm. , Unwrap and cut into scant 1-in. slices. Serve with salsa if desired.

Nutrition Facts : Calories 57 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 89mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

MEXICAN ROLL UPS



Mexican Roll Ups image

These tasty treats are fun to make and even more fun to eat. This recipe is from the WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 15 minutes.

Provided by Robyn Webb

Categories     Main Dish Recipes     Sandwich Recipes     Wraps and Roll-Ups

Time 15m

Yield 6

Number Of Ingredients 8

6 (12 inch) whole wheat tortillas
6 leaves romaine lettuce
1 ¼ pounds sliced roast beef
1 cup chopped tomatoes
1 cup chopped red bell pepper
2 tablespoons olive oil
3 tablespoons red wine vinegar
2 tablespoons ground cumin

Steps:

  • For each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add about 3 ounces of beef on top of the lettuce for each tortilla. Divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla.
  • Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. To eat, peel back the paper or foil.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 73.7 g, Cholesterol 45.4 mg, Fat 9.8 g, Fiber 7.6 g, Protein 27.8 g, SaturatedFat 2 g, Sodium 1635.4 mg, Sugar 2 g

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