Appetizer Sampler Recipe
Four fajita beef nachos, two chicken flautas, two stuffed jalapenos and two mini quesadillas served with our spinach dip and ranch
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Ingredients
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Fajita Beef Nachos
Chicken Flautas
Stuffed Jalapenos
Mini Quesadillas
Dips
Method
Fajita Beef Nachos
Assemble Nachos
On a baking sheet, spread out the corn tortilla chips. Top with cooked beef mixture and shredded cheese.
Melt Cheese
Place under a broiler for 2-3 minutes or until cheese is melted and bubbly.
Serve
Serve hot with sour cream and salsa on the side.
Chicken Flautas
Prepare Flautas
In a bowl, mix shredded chicken with shredded cheese. Place a portion of the mixture in the center of each flour tortilla and roll tightly.
Fry Flautas
In a skillet, heat vegetable oil over medium heat. Fry each flauta until golden brown and crispy, about 3-4 minutes per side.
Serve
Serve hot with guacamole on the side.
Stuffed Jalapenos
Prepare Jalapenos
Preheat oven to 375°F (190°C). Cut jalapenos in half lengthwise and remove seeds.
Stuff Jalapenos
In a bowl, mix cream cheese, shredded cheese, and bacon bits. Fill each jalapeno half with the mixture.
Bake
Place on a baking sheet and bake for 15-20 minutes or until cheese is bubbly.
Serve
Serve warm as a spicy appetizer.
Mini Quesadillas
Prepare Quesadillas
Place shredded cheese on half of each tortilla. Fold the tortilla over to cover the cheese.
Cook Quesadillas
In a skillet over medium heat, cook each quesadilla for 2-3 minutes on each side until the cheese is melted and tortillas are golden brown.
Serve
Cut into wedges and serve with sour cream and pico de gallo.