Southwest Chicken Hors Doeuvres Recipes

Steps:

• Preheat oil in medium skillet on medium heat.
• Add the minced red pepper and green onion to oil and saute two minutes.
• Add diced chicken and toss together.
• Add the black beans, spinach, corn, jalapeno, cilantro, chili powder, and Tabasco.
• Cook for about 5 minutes, stirring to blend all ingredients throughout the mixture.
• Remove from heat and add the cheese, stirring as the cheese melts.
• Salt to taste.
• Remove 30 (give or take one or two) unbroken Tostitos scoops from the bag.
• Using a teaspoon, gently round the spoon with filling and scrape out onto the scoops (shells).
• Arrange on a foil lined pan. Cover with foil, refrigerate.
• 10 minutes before serving, PREHEAT oven to 450°.
• Bake uncovered for 5 to 10 minutes, watching closely.

Steps:

• In a large saucepan, combine water, 1 tablespoon oil, salt and pepper; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed and rice is tender., Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165°., In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among four bowls. Cut chicken into slices. Place chicken and beans over rice; top as desired.

Steps:

• in bowl combine 1/4 cup of the soup, chicken, egg, breadcrumbs,pepper, onions and hot pepper sauce.
• shape into 40-balls (1/2") and roll in additional breadcrumbs.
• put oil in pan or deep fryer; preheat to 350F degrees.
• fry meatballs a few at a time until browned.
• drain, keep warm.
• meanwhile in a saucepan combine remaining soup and sour cream and heat serve with meatballs.