Tex Mex Eggplant Melts Recipes

TEX-MEX MELTS

Steps:

• Combine first 5 ingredients. Refrigerate 1 hour.
• Top crackers with tomato mixture, adding about 2 Tbsp. to each; sprinkle with cheese. Place 6 topped crackers on microwaveable plate.
• Microwave on HIGH 15 sec. or until cheese begins to melt. Repeat with remaining topped crackers.

TEX-MEX EGGPLANT MELTS

Steps:

• Brush both sides of each eggplant slice with the olive oil.
• Place on a baking sheet.
• Sprinkle the top side of each slice with chili powder.
• Bake at 350 degrees about 30 minutes, or until tender.
• Remove the baking sheet from the oven; top each eggplant slice with onion, tomato, avocado and cheese. Broil 1-2 minutes or till the cheese melts and is bubbly.
• Garnish each serving with a dollop of sour cream and a little cilantro. Enjoy!

TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
• Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
• Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
• Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.
• Process first 5 ingredients in a food processor until smooth. Garnish, if desired. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.