Mexican Potato Bites Recipes

MEXICAN FIESTA BITES

Steps:

• Smooth about a teaspoon of refried beans over the top of the Snack Factory® Pretzel Crisps®. Sprinkle lightly with taco seasoning.
• Add a layer of guacamole, then salsa, and a dollop of sour cream.
• Top with some chopped tomatoes, a sprinkle of chopped cilantro, and Cheddar cheese. Place an olive slice on the top.

SMASHED MEXICAN POTATOES

Steps:

• In 2-quart saucepan, place potatoes; add enough water to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 14 to 18 minutes or until potatoes are tender when pierced with a fork; drain. Return potatoes to saucepan; shake saucepan gently over low heat 1 to 2 minutes to evaporate any excess moisture; remove from heat. Mash potatoes with fork or potato masher, leaving some potato pieces in chunks.
• In small microwavable bowl, combine beans and corn. Cover with plastic wrap; microwave on High 2 to 3 minutes or until hot.
• Gently fold bean mixture, cheese, cilantro, cumin and salt into potatoes. Stir in milk, 1 tablespoon at a time, until desired consistency.

POTATO BITES

Steps:

• Put 12 halved baby red potatoes in a saucepan and cover with salted water. Bring to a simmer over medium-high heat and cook until fork-tender, 10 to 15 minutes. Drain, then rinse under cold water. Trim the bottoms of the potatoes and stand cut-side up on a platter; season with sea salt. Top with creme fraeche and chopped chives, dill and/or parsley.

MEXICAN CHICKEN-SCALLOPED POTATOES CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir sauce mix pouches (from boxes), boiling water, milk and chili powder with whisk.
• Stir in potatoes (from boxes), chicken and green chiles. Pour into baking dish.
• Bake 30 minutes. Stir mixture. Bake 15 to 20 minutes or until potatoes are tender. Sprinkle cheese on top. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions.

MEXICAN STYLE CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees.
• In bowl combine melted butter, minced onion, sour cream and the Salsa Con Queso.
• Stir until well blended.
• Stir in hash brown potatoes until mixture is blended.
• Place mixture into a glass oven proof 13x9-inch rectangular pan.
• Bake for 1 hour.
• Prior to taking out of oven, melt shredded Mexican cheese over the potato dish.

MEXICAN POTATO LATKES

Steps:

• Grate potatoes on the coarse side of grater into a bowl.
• Add egg, onion, lemon juice, coriander, salt, and pepper; mix well.
• Pour oil to about ¼-inch depth into a large skillet.
• Heat oil and drop the mixture by tablespoonfuls into hot oil.
• Fry over medium heat until nicely browned on both sides, 4 to 5 minutes on each side.
• Serve with salsa.
• ---To Prepare The Salsa---.
• Mix all ingredients together in a non-metal bowl.
• Cover and let stand for at least one hour to allow flavors to blend.
• Makes about 1½ cups.