Kamush Mexican Tortilla Appetizers Recipes

Steps:

• Spoon dip over each tortilla (equally) using all the dip.
• Spread dip all the way to edges.
• Sprinkle 1/4 the chicken over each tortilla.
• Roll up each tortilla.
• Place on plate seam side down.
• Cover with wrap and refrigerate for at least 2 hours.
• Cut each roll into 6 slices.
• Serve with salsa.

Steps:

• If using the fresh corn tortillas, cut each into 4 quarters and in a 10-inch skillet over medium-high heat in about 1/4 inch of hot salad oil, cook tortilla wedges, about 4 at a time, for 30 seconds.
• With a slotted spoon, turn the'chips' and cook 30 seconds longer or until golden and crisp.
• Remove; drain on paper towels and place in a single layer on a large cookie sheet (or several sheets).
• If using store bought restaurant style chips*, place them in an even layer on the cookie sheet.
• Heat refried beans in a sauce pan and when they're nice and creamy, shmear a tablespoon or so onto each chip, then sprinkle with a dollop of cheese.
• Place into a 350° oven until cheese is melted and just beginning to get bubbly, watch carefully, about 10 minutes.
• Remove from oven, and decorate!
• Use what you want, I like to place some guacamole on top, then top with a small dollop of sour cream, 3-4 tomato dices with a jalapeno slice right in the middle.
• You can also add some habanero salsa at this point-it's very flexible, decorate to taste.
• *ifusing store bought chips, which work perfectly well in this recipe, try to buy some that are large and flat and don't let the bag-packer smush your bag of chips!

Steps:

• PREHEAT oven to 400 degrees F. Place tortillas on baking sheet(s).
• BAKE for 3 to 4 minutes or until crisp.
• SPREAD refried beans evenly on tortillas. Spread 1 tablespoon taco sauce over beans. Top with bell peppers, green onions and crushed red pepper. Sprinkle with cheese.
• BAKE for 7 to 8 minutes or until cheese is melted. Cut into wedges.

Steps:

• drain black olives and green chilies well if using canned, or.
• finely dice fresh black olives and fresh green chilies.
• dice garlic and green onions finely.
• mix sour cream and softened cream cheese.
• mix black olives, green chilies, onions, garlic and salt
• stir into mixture of cream cheese and sour cream.
• stir in shredded cheddar.
• Soften flour tortillas either by warming thoroughly, in bag, in microwave for 2 minutes, or by tossing individually on hot griddle.
• spread each flour tortilla, one at a time, with 1/4- 1/2 cup mixture, spreading thinly.
• begin rolling tortilla, tightly to prevent gaps, then roll gently to encase filling until rolled.
• Slide tortillas into plastic bag, remove air, and refrigerate overnight until flavors have melded.
• Slice thinly, lay out on plate, and serve with bowls of salsa.
• Voila!

Steps:

• Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
• With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
• Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
• Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.