TEX-MEX MELTS
The secret to these spicy, cheesy app crackers' universal appeal? A quick homemade pico de gallo...and some melty Mexican-blend cheese helps, too!
Provided by My Food and Family
Categories Recipes
Time 1h11m
Yield Makes 18 servings.
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients. Refrigerate 1 hour.
- Top crackers with tomato mixture, adding about 2 Tbsp. to each; sprinkle with cheese. Place 6 topped crackers on microwaveable plate.
- Microwave on HIGH 15 sec. or until cheese begins to melt. Repeat with remaining topped crackers.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TEX MEX MEATBALLS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 125 meatballs
Number Of Ingredients 14
Steps:
- Line 2 baking sheets with parchment paper. Combine the ground beef, bread crumbles, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, pepper and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions, then place 1 piece of cubed pepper jack into each portion and roll them into balls with your hands. Place the meatballs on the lined baking sheets and freeze for the meatballs to firm up, 10 to 15 minutes.
- Heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 5 batches of 25, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Serve over rice, in tacos or as appetizers, recipes follow.
- To freeze: Put the cooked meatballs in a single layer on lined baking sheets and put in the freezer. Once frozen, divide them into freezer bags, about 25 per bag, and return them to the freezer.
- To reheat: Place the frozen meatballs on a baking sheet and bake in a preheated oven at 350 degrees F for 15 minutes.
- For meatballs over rice (8 servings): Divide 2 cups cooked rice among 8 serving plates. Top with 3 meatballs each, then spoon on 2 tablespoons salsa and 2 tablespoons sour cream on each. Sprinkle with chopped cilantro and add a wedge of lime to each plate.
- For meatball tacos (8 servings): Warm 8 large soft corn tortillas in a microwave, about 30 seconds. Put one on each serving plate, then top each with 2 tablespoons shredded iceberg lettuce, 3 meatballs, 2 tablespoons grated Cheddar and 2 tablespoons pico de gallo. Fold up and serve.
- For meatball appetizers (25 meatballs): Pour 1 1/2 cups guacamole into a bowl. Put the bowl on a platter and surround the bowl with 25 meatballs. Stick toothpicks into some of the meatballs. Put some spare toothpicks in a container and put on the platter. Garnish with cilantro leaves.
TEX-MEX PATTY MELTS
Make and share this Tex-Mex Patty Melts recipe from Food.com.
Provided by True Texas
Categories Lunch/Snacks
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the ground beef, chili seasoning mix, 2 minced chipotle peppers with adobo sauce, and the beer in a bowl. Divide the mixture evenly into three patties.
- Stir together the mayonnaise and 1 minced chipotle pepper with adobo sauce in a small bowl. Divide the mixture between the bread slices and spread evenly. Place a slice of pepperjack cheese on top of the mayonnaise mixture on each slice of bread.
- Heat a large skillet over medium-high heat. Cook the patties in the skillet until no longer pink in the center, 5 to 7 minutes each side for well done. Remove each burger to a slice of bread, sandwiching them with the remaining slices.
- Drain the skillet, reserving 2 tablespoons of the grease. Heat the reserved grease in the skillet over medium-high heat. Grill the sandwiches in the skillet until the bread is golden brown and the cheese is melted, 1 to 2 minutes per side.
Nutrition Facts : Calories 745.5, Fat 47.8, SaturatedFat 20.9, Cholesterol 157.8, Sodium 879.9, Carbohydrate 30.5, Fiber 1.2, Sugar 3.7, Protein 45.8
TEX-MEX EGGPLANT MELTS
Slices of eggplant are sprinkled with chili powder, baked, then topped with slices of red onion, tomato, avocado and pepper-jack cheese and broiled to melt the cheese. This makes a great side dish with a Southwestern-style dinner. Also great for appetizers. I'm even thinking this would be great for breakfast with a fried egg! I wonder if it would stay on top of the stack? Adapted from Better Homes & Gardens magazine.
Provided by Sharon123
Categories Cheese
Time 47m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brush both sides of each eggplant slice with the olive oil.
- Place on a baking sheet.
- Sprinkle the top side of each slice with chili powder.
- Bake at 350 degrees about 30 minutes, or until tender.
- Remove the baking sheet from the oven; top each eggplant slice with onion, tomato, avocado and cheese. Broil 1-2 minutes or till the cheese melts and is bubbly.
- Garnish each serving with a dollop of sour cream and a little cilantro. Enjoy!
TEX-MEX CHICKEN MELTS
A great little snack or appetizer. These are very addictive. You can get fancy and use cookie cutters to cut shapes out of bread the add ingredients on top.
Provided by Chemaine
Categories Lunch/Snacks
Time 30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Cut bread into 20 1/4-inch slices. Arrange slices on a baking stone.
- Chop onion & bell pepper. Grate cheese. In a bowl, combine chicken, onion, bell pepper, 1/2 cup of the cheese, mayonnaise, Seasoning Mix and garlic; mix well.
- Divide filling evenly among bread slices. Slice tomatoes. Place one tomato slice over filling on each bread slice. Snip parsley. In a bowl, toss remaining cheese and parsley to combine. Sprinkle over tomato slices.
- Bake 15-18 minutes or until golden brown. Serve hot.
Nutrition Facts : Calories 117.2, Fat 4, SaturatedFat 1.6, Cholesterol 16.6, Sodium 205.9, Carbohydrate 13.4, Fiber 0.9, Sugar 0.7, Protein 6.6
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