20 APPETIZERS ON A STICK THAT ARE FUN TO EAT
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a stick appetizer in 30 minutes or less!
Nutrition Facts :
BAKED MEXICAN CHEESE STICKS
Provided by Marcela Valladolid
Time 4h27m
Yield 12 sticks
Number Of Ingredients 8
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.
BAKED MEXICAN CHIPS ON A STICK
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
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
MEXICAN PICK-UP STICKS
While looking through some of the cookbooks that I purchased recently at a moving sale, I came across this recipe. It is quick, easy and delicious. It would be a great finger food at any Holiday party!
Provided by Jody Ayers
Categories Other Appetizers
Time 50m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 250 degrees.
- 2. In a Large Bowl, combine Onions, Potato Sticks and Peanuts.
- 3. Pour melted butter over and stir well to combine.
- 4. Sprinkle Taco Seasoning over the mixture, stir to distribute evenly.
- 5. Place in a 9 X 13 inch baking dish.
- 6. Bake for 45 minutes, stirring every 15 minutes.
MEXICAN PICK-UP STICKS
This recipe comes from a cookbook called "Favorite Brand Name Cookbook". It's a good alternative to usual party mix.
Provided by True Texas
Categories Lunch/Snacks
Time 1h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine first three ingredients and place on a 13 x 9 inch baking dish. Drizzle with melted butter, stir to combine. Sprinkle with Taco Seasoning and mix well. Bake at 250° for 45 minutes. Stir every 15 minutes.
Nutrition Facts : Calories 269.5, Fat 22.8, SaturatedFat 6.4, Cholesterol 13.5, Sodium 82, Carbohydrate 12.7, Fiber 2.6, Sugar 1, Protein 7.4
MEXICAN STACK-UP #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This recipe combines traditional Mexican flavors and creates a fun "stack up" meal. It uses Reynolds Wrap Aluminum Foil to steam off the skin of the poblano pepper, as well as tent the dish while baking. This can be served as a main dish casserole or a yummy appetizer if sliced into small pieces.....great football food. Six servings as a main dish casserole or 12-15 appetizer sizes. If you like things hotter, add some diced jalapenos and garnish with jalapenos as well. Enjoy!
Provided by breezermom
Categories Black Beans
Time 1h15m
Yield 2 Stacks, 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat broiler to high broil. Set the rack 6 inches from the heating element. Place the poblano pepper on a baking sheet and broil for 4 minutes on each side, or until the skin is blistered and rising up.Watch closely so you don't scorch your pepper. Remove from the oven and place the poblano pepper on a sheet of Reynold's Wrap aluminum foil and wrap loosely to allow the pepper to steam for 10 minutes.
- Turn the broiler off and preheat the oven to 350 degrees. Add olive oil to a large skillet and heat over medium heat. Add the green onions and cook for 1 minute, then add the garlic and cook for 1 minute. Add the ground beef and cook until no longer pink. Drain all grease from the pan, using a paper towel to soak up any extra grease.
- While the onions and meat are cooking, remove the poblano from the Reynold's Wrap aluminum foil and let cool a bit. Peel the skin from the poblano and dice.
- Add the chicken stock, taco seasoning, cayenne pepper, diced poblano peppers, black beans, corn, cilantro, cream cheese and chives to the skillet. Cook while stirring until it is creamy. Taste and add salt and pepper as you feel is needed. Remove from heat.
- Choose a casserole dish that is at least 2 1/2 inches to 3 inches deep and can hold 2 stacks of 5 inch corn tortillas. Otherwise, you can make two separate casserole dishes. Spray with oil and place 2 corn tortillas (making 2 stacks!) in the casserole dish. Spread 1/4th of the meat mixture on top of the two tortillas. Top with 1/4 of the cheese. Repeat this step 3 times, ending with cheese.
- Loosely tent your casserole dish with Reynolds Wrap Aluminum Foil. Use no stick Reynolds Aluminum Foil if you are afraid your cheese will attach to the aluminum foil. Bake at 350 degrees for 20 minutes. Remove the Reynolds Wrap Aluminum Foil and bake for an additional 15 to 20 minutes. Let the dish sit for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts : Calories 793, Fat 54.1, SaturatedFat 26.2, Cholesterol 174, Sodium 839.5, Carbohydrate 34.9, Fiber 6.9, Sugar 2.6, Protein 43.6
CLASSIC CHEESY LASAGNA
This is very good and easy to make. It comes from my 1981 cookbook "Favorite Brand Name Recipes". I have been making this for years. It is a favorite of my family. Please note that I alter some of the ingredients to my taste. I usually add more parsley, oregano, garlic powder, so alter to your taste. Enjoy!
Provided by Melanie Murray
Categories Cheese
Time 1h20m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 16
Steps:
- In large heavy pan, lightly brown beef and onion in oil.
- Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano.
- Simmer uncovered, stirring occasionally, 30 minutes.
- Meanwhile cook lasagna as directed on package.
- Drain lasagna.
- In 13x9x2-inch baking pan, spread about 1 cup sauce.
- Alternate layers of lasagna, sauce, ricotta, mozzarella, and parmesan cheese, ending with sauce, mozzarella, and parmesan cheese.
- Bake at 350°F for 40-50 minutes until lightly brown and bubbly.
- Allow to stand 15 minutes; cut in squares to serve.
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