Mexican Snack Squares Recipes

MEXICAN SNACK SQUARES

Steps:

• Separate crescent dough into four long rectangles; place dough rectangles crosswise in an ungreased 15x10" baking pan; press dough over bottom and barely up sides of pan to form a crust; press dough perforations to seal.
• Bake crust at 375°for 14 to 19 minutes or until light golden-brown; remove from oven and cool completely.
• Spread beans over crust to within a half-inch of edges; stir together sour cream and taco seasoning mix, and spread this mixture over the beans; sprinkle onions, bell pepper, tomatoes, olives, green chiles, and cheese evenly over sour cream mixture.
• Cover and refrigerate at least 20 minutes; cut into squares; serve with salsa.
• NOTE: I like to spread the salsa evenly over the seasoned sour cream layer (just before sprinkling on the chopped veggies and cheese) rather than serve it on the side.

MEXICAN CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Spread green chilis (and jalapenos, if using) in bottom of pan.
• Sprinkle with cayenne pepper.
• Sprinkle cheese over green chili peppers.
• Pour beaten eggs over all.
• Bake for 30-40 minutes or until firm in the center.
• Cool.
• Cut into 1-inch squares and serve hot or at room temperature.
• ***These freeze beautifully.
• To serve, thaw, microwave on defrost until warm.
• Cool.
• Cut into squares and serve.

SOUTHWESTERN SNACK SQUARES

Steps:

• Preheat oven to 350 degrees.
• Grease or spray a 10x15 inch bar pan.
• Place longest sides of dough over shortest sides of pan.
• Press perforations to seal.
• Roll dough slightly up sides of pan.
• Bake 18-20 minutes or until golden brown.
• Cool completely.
• Cook chicken thoroughly, chop and shred finely.
• In a bowl combine garbanzo beans, cheese wedges, chicken, cilantro, and taco seasoning mix.
• Spread over cooled crust.
• Top with the remaining vegetables.
• Serve with sour cream and salsa.

MEXICAN PIZZA SQUARES

Steps:

• Preheat oven to 375 degrees F.
• Unroll doll and separate triangles; place them on a 10x15-inch cookie sheet in the shape of a rectangle; pinch seams together with fingers.
• With hands or a small rolling pin, roll/pat out dough until it fits the size of the pan.
• Bake for 10-12 minutes in a preheated oven or until golden brown on top; remove from oven and cool; increase oven temp to 400F.
• In a large skillet, brown the ground beef; then drain the excess fat.
• Stir in the packet of taco seasoning and chopped green chiles and 1/2 cup water and continue cooking until meat is cooked through and meat is thickened and almost dry.
• In a small bowl, mix together the salsa and the sour cream, whisking until it is smooth.
• Spread the sour cream mix evenly over the baked crust, and cover with an even layer of ground meat.
• Top with the shredded cheddar, then the black olives.
• Bake in preheated oven for 10-12 minutes or until the cheese is nicely melted and starting to brown.
• Remove from oven and allow to stand a few minutes, then cut into squares.
• Serve.