KAMUSH (MEXICAN TORTILLA APPETIZERS)
This is my rendition of the Kamush that was our favorite appetizer at our favorite local Mexican restaurant, "La Chosa". When it closed, I went into severe withdrawal until I came up with this recipe. The refried beans, cheese, guacamole and sour cream are a must for me, after that, you can personalize. This is great for a crowd, for Superbowl, football games in general or just have it for breakfast! Prep and cook times are very approximate due to personal preference and the fact that I'm usually having a few beers when I fix this and it takes longer.
Provided by Hey Jude
Categories Lunch/Snacks
Time 35m
Yield 36 appetizers
Number Of Ingredients 8
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!
Nutrition Facts : Calories 60.8, Fat 3.7, SaturatedFat 2.2, Cholesterol 10.5, Sodium 84.1, Carbohydrate 4.3, Fiber 1, Sugar 0.2, Protein 2.8
FIESTA PINWHEELS
Whenever I serve this make-ahead, easy pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her Mexican pinwheels home for the holidays. -Diane Martin, Brown Deer, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.
Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 154mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
APPETIZER TORTILLA PINWHEELS
A friend gave me this recipe, and whenever I serve these tortilla pinwheel sandwiches, people ask me for the recipe, too! The cream cheese pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.
Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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