Southwest Chicken Hors Doeuvres Recipes

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SAUSAGE HORS D'OEUVRES



Sausage Hors d'Oeuvres image

Provided by Trisha Yearwood

Categories     appetizer

Time 35m

Yield 50

Number Of Ingredients 4

1 pound spicy pork sausage, such as Jimmy Dean
10 ounces Cheddar cheese, grated
3 cups baking mix, such as Bisquick, or self-rising flour
Kosher salt and pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Using a stand mixer fitted with a paddle attachment, combine the sausage, cheese and baking mix and beat on low speed until blended. Add pepper to taste. Shape the mixture into 1-inch balls and place them 1 inch apart on an ungreased cookies sheet. Bake until browned, about 20 minutes.
  • Drain on paper towels, sprinkle with salt and serve hot, warm or at room temperature.

CHICKEN HORS D'OEUVRES



Chicken Hors D'Oeuvres image

Make and share this Chicken Hors D'Oeuvres recipe from Food.com.

Provided by Cheryl E

Categories     Chicken

Time 35m

Yield 40 balls

Number Of Ingredients 9

1 (10 ounce) can condensed cheddar cheese soup
1 (5 ounce) can chunked white chicken
1 egg, slightly beaten
1/2 cup Italian seasoned breadcrumbs
2 tablespoons green peppers, finely chopped
2 tablespoons green onions, finely chopped
1/4 teaspoon hot red pepper sauce
oil
1/4 cup sour cream

Steps:

  • in bowl combine 1/4 cup of the soup, chicken, egg, breadcrumbs,pepper, onions and hot pepper sauce.
  • shape into 40-balls (1/2") and roll in additional breadcrumbs.
  • put oil in pan or deep fryer; preheat to 350F degrees.
  • fry meatballs a few at a time until browned.
  • drain, keep warm.
  • meanwhile in a saucepan combine remaining soup and sour cream and heat serve with meatballs.

SOUTHWEST CHICKEN HORS D'OEUVRES



Southwest Chicken Hors D'oeuvres image

Serve these elegant little bites as an unforgettable appetizer before any meal or as hors d'oeuvres for a more formal gathering.

Provided by Stoblogger

Categories     Chicken Breast

Time 40m

Yield 30 hors d'oeuvres, 15 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
2 tablespoons red bell peppers, minced
1 green onion, minced
4 ounces chicken breasts, cooked and diced
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
1 jalapeno pepper, seeds removed and minced
1 teaspoon fresh cilantro, minced
1 teaspoon chili powder
1 dash Tabasco sauce
3/4 cup Mexican blend cheese, shredded
salt
30 white corn chips, e.g.Tostitos scoops

Steps:

  • Preheat oil in medium skillet on medium heat.
  • Add the minced red pepper and green onion to oil and saute two minutes.
  • Add diced chicken and toss together.
  • Add the black beans, spinach, corn, jalapeno, cilantro, chili powder, and Tabasco.
  • Cook for about 5 minutes, stirring to blend all ingredients throughout the mixture.
  • Remove from heat and add the cheese, stirring as the cheese melts.
  • Salt to taste.
  • Remove 30 (give or take one or two) unbroken Tostitos scoops from the bag.
  • Using a teaspoon, gently round the spoon with filling and scrape out onto the scoops (shells).
  • Arrange on a foil lined pan. Cover with foil, refrigerate.
  • 10 minutes before serving, PREHEAT oven to 450°.
  • Bake uncovered for 5 to 10 minutes, watching closely.

SOUTHWESTERN CHICKEN THIGH CASSEROLE



Southwestern Chicken Thigh Casserole image

Chicken and rice casserole with a mild Southwestern flair. This is very tasty served with sweet cornbread. I think it would also fare well in tortillas.

Provided by Pam Shultz

Categories     Chicken Casserole

Time 1h25m

Yield 8

Number Of Ingredients 10

nonstick cooking spray
3 cups chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 ⅓ cups whole grain brown rice
1 (10.5 ounce) can condensed cream of chicken soup
2 cups shredded pepper Jack cheese, divided
½ cup sour cream
½ cup salsa verde
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
  • Heat chicken broth in a small pan over medium heat, about 5 minutes.
  • Combine black beans, corn, and rice in a large bowl. Add hot chicken broth, condensed soup, 1 cup pepper Jack cheese, sour cream, and salsa; stir to combine. Stir in chicken. Pour mixture into the prepared baking dish.
  • Bake, uncovered, in the preheated oven for 45 minutes. Top with remaining pepper Jack and bake until center is set, chicken is cooked through, and cheese is golden brown, 15 to 25 more minutes.

Nutrition Facts : Calories 622.6 calories, Carbohydrate 55.8 g, Cholesterol 117.6 mg, Fat 30.1 g, Fiber 6 g, Protein 32.3 g, SaturatedFat 12 g, Sodium 1521.5 mg, Sugar 3 g

SOUTHWEST CHICKEN PIE



Southwest Chicken Pie image

This chicken pie with a south-of-the-border flavor is a great change of pace. Family has raved about this dish.

Provided by Julie Norland

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 13

2 unbaked pie crusts
¼ (8 ounce) package shredded Cheddar cheese
½ pound cubed cooked chicken breast meat
½ cup uncooked instant rice
1 (15 ounce) can black beans, drained
1 cup cooked corn
1 (2.25 ounce) can sliced black olives, drained
1 cup sour cream
¾ cup prepared salsa
¾ (8 ounce) package shredded Cheddar cheese
1 teaspoon garlic powder
1 teaspoon ground cumin
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside.
  • In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.
  • Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.
  • Allow the pie to sit for 10 minutes before serving.

Nutrition Facts : Calories 511 calories, Carbohydrate 33.2 g, Cholesterol 63.3 mg, Fat 33.5 g, Fiber 2.9 g, Protein 20 g, SaturatedFat 14.1 g, Sodium 717.1 mg, Sugar 1.7 g

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