ANTOJITOS
Spicy, cheesy and creamy, wrapped in a baked tortilla make Antojitos the ultimate appetizer! They are loaded with cheese, bell peppers, and jalapeños and ready in 30 minutes! Don't let the jalapeños scare you away! - with the combination of gooey cheeses I promise you're going to become a number 1 fan!
Provided by Joanna Cismaru
Categories Appetizer
Time 28m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F degrees. Line a baking sheet with parchment paper.
- In a medium bowl add cream cheese, bread crumbs and hot sauce. Mix with a fork until cream cheese has softened. Add the peppers and mix them in well with the cream cheese.
- Spread the cream cheese mixture over each tortilla, 1/3 of the mixture for each tortilla, and sprinkle 1/3 of the cheddar cheese on each tortilla. Roll up the tortillas and cut them into 1 inch slices.
- Place the slices on the baking sheet.
- Bake at 350 F degrees for 10 minutes, then for another 3 minutes under the broiler.
- Serve with salsa or sour cream.
Nutrition Facts : Calories 266 kcal, Carbohydrate 12 g, Protein 12 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 60 mg, Sodium 894 mg, Sugar 5 g, ServingSize 1 serving
ANTOJITOS
We had these at Montana's restaurant one day and fell in love with them! But as usual since things are so pricey at restaurant's I just have to find the recipe to make them myself.
Provided by Jolene20fan
Categories < 30 Mins
Time 16m
Yield 18 Antojitos, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the cream cheese, onions and peppers together, spread over tortilla.
- Sprinkle cheddar over top.
- Add optional ingredients (chicken) over top.
- Roll up, and score the top of the roll 6 times.
- Bake in 375 oven for 4 to 6 minutes.
- Let cool for a couple minutes and cut each roll into 6 "pinwheels", use sour cream for dipping if you would like.
- ****the serving and yield size are approximate as I don't actually measure when I make these****.
AREPAS REINA PEPIADA
Make and share this Arepas Reina Pepiada recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For the filling:.
- Mix together the chicken, cilantro, mayonnaise, salt, pepper to taste, the avocados and lime juice. Cover and refrigerate. For the dough: Mix together the water and salt in a large bowl, and then slowly add the cornmeal as you mix with your fingers. Mix and knead until it forms a soft dough. When you can pick up all of the dough in one mass, it's ready to form the arepas. Divide the dough into 8 balls, then gently flatten and form into discs.
- Heat a lightly-oiled griddle or nonstick skillet over high heat. Preheat a grill to medium heat.
- Cook the arepas on the griddle until they release from the cooking surface and are able to be moved, about 1 minute 30 seconds, and then flip and cook the other side for another 1 minute 30 seconds. Transfer the arepas to the grill and grill until lightly browned in spots, about 5 minutes per side. The arepas are ready when they sound like a drum when tapped.
- Split the arepas in half, then scrape out and discard some of the middle. Stuff the arepas with the chicken mixture and eat while still piping hot.
Nutrition Facts : Calories 716, Fat 26, SaturatedFat 3.9, Cholesterol 48.4, Sodium 1173.8, Carbohydrate 98.3, Fiber 16.3, Sugar 0.9, Protein 29.3
GRANDMA'S CHILE VERDE
This is a recipe that has been in our family for many years. If you love Mexican food, you'll love this! It's almost like a stew but you serve it with a side of beans, rice, and tortillas. Hint: It is best to make a day ahead because all the flavors have time to really come together!
Provided by gracey427
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork in medium size chunks. Brown in olive oil.
- When pork liquid is gone, coat with the flour and stir up with a fork (like when you are making a gravy).
- Pour the water over pork, add all ingredients (salt, cumin, and jalapenos to taste). Stir to make sure everthing is well mixed. Cook over medium heat until boiling, lower to simmer with lid on. Simmer until meat is tender, remove lid while simmering for less sauce.
Nutrition Facts : Calories 557.7, Fat 40.4, SaturatedFat 12.6, Cholesterol 103.2, Sodium 99.1, Carbohydrate 19.3, Fiber 2.9, Sugar 8.5, Protein 30.4
ANTOJITOS (INCREDIBLY SIMPLE)
I love quick snacks that I can make on the go that still look elegant and as if they took a bit of effort to make. I also love Mexican food that isn't followed by a lengthy, uncomfortable visit to the washroom. So here is a really simple, scrumptious recipe combining the aforementioned clauses. This is also a nice thing to serve as an appetizer at any dinner party. Can substitute cayenne pepper for diced/minced jalapeno peppers.
Provided by liz_the_esto
Categories Lunch/Snacks
Time 9m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 375°F (Note, you can set the oven to a higher temperature but 375 usually allows all the ingredients to blend better for a more tasty result).
- Spread cream cheese on the spinach tortilla(s) until entirely covered. To cut down on spill while eating, leave at least 1cm of the outer edge clean of cream cheese. You can adjust how much cream cheese you use based on how you like it but a good guide is to spread just enough that you can no longer see the tortilla under the cream cheese and not over 3mm in thickness.
- Sprinkle a pinch of cayenne pepper over all of the cream cheese. ** Use cayenne pepper wisely. The longer it is cooked, the spicier it gets so do not sprinkle too much unless you like it that way.
- Roll up the tortilla and put in the oven. Cook time is about 7-10 minutes or until tortilla starts to brown.
- Cut tortilla roll into slices with thickness of about 3cm or so.
- Serve immediately with salsa, sour cream, and/or guacamole as desired.
Nutrition Facts : Calories 410.6, Fat 40.8, SaturatedFat 25.5, Cholesterol 127.6, Sodium 343.9, Carbohydrate 4.1, Fiber 0.5, Sugar 0.4, Protein 9
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