Best Sombreros Recipes

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SOMBREROS



Sombreros image

Yummy, sombrero-shaped appetizers. Also good to serve alongside a complimentary soup in the winter.

Provided by Chef Sharon 15

Categories     Chicken

Time 1h

Yield 25 appetizers, 25 serving(s)

Number Of Ingredients 8

8 ounces light cream cheese
1/4 cup diced green pepper
1/2 cup diced red pepper
1/4 cup diced onion
1 1/2 cups grated jalapeno jack cheese
1 cup finely diced cooked chicken or 1 cup crumbled browned ground beef
3 tablespoons salsa (your favourite kind)
5 (10 inch) tortillas (any flavour, coloured ones look great esp. if you mix up the colours)

Steps:

  • Combine first 7 ingred. in small bowl. Should make 3 cups filling.
  • Divide and spread filling on tortillas. Roll up tightly, jelly-roll style. Wrap in plastic wrap. Chill for overnight. Remove plastic wrap.
  • Place on greased baking sheet. Bake in 350' oven for 15 minutes until hot and cheese is starting to melt. Let sit for 5 minutes before cutting. Cut each roll into 5 pieces. Pop back into oven for 5-10 minutes or until the appetizers start to make a "sombrero" shape! Makes 25 appetizers.

MEXICAN SOMBREROS



Mexican Sombreros image

I haven't tried these yet but I'm submitting anyway because they sound cute and different. I found this recipe in the Daily Herald, in an article on heart healthy food for children.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 green bell pepper
1/2 small onion
1 tablespoon water
1 slice whole wheat bread, crust removed
1 tablespoon skim milk
1 lb ground turkey
2 teaspoons dried parsley flakes
2 tablespoons mild taco seasoning mix
1 teaspoon chili powder
vegetable oil cooking spray
6 6-inch corn tortillas (to keep heart-healthy, buy tortillas that do not have lard listed on the ingredient list)
1/4 cup grated low-fat cheddar cheese
6 teaspoons mild chunky salsa

Steps:

  • Rinse and chop green pepper; peel and chop onion.
  • In a small microwave-safe bowl, mix green pepper, onion and water; cover with wax paper and microwave for 4 minutes then let cool.
  • Heat oven to 350°.
  • Into a medium bowl, crumble bread into small pieces; add milk and let stand for 3 to 4 minutes; stir until blended.
  • Crumble turkey into bread mixture; add parsley, taco seasoning, chili powder and cooked green pepper and onion; mix well.
  • Spray muffin pan cups with vegetable spray.
  • Using kitchen scissors, cut 4 slashes in each tortilla from the outer edge toward the center; place tortillas into muffin pan cups.
  • Divide the turkey mixture evenly over the tortillas; cover with foil and place muffin pan in oven; bake for 30 minutes.
  • Remove sombreros from muffin pan and place on plates; spoon 1 teaspoon of salsa on top of each sombrero and top with cheese.

Nutrition Facts : Calories 193.2, Fat 7.6, SaturatedFat 2.1, Cholesterol 60.8, Sodium 174.5, Carbohydrate 14.8, Fiber 2.4, Sugar 1.2, Protein 16.6

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