Southwestern Snack Squares Recipes

Steps:

• Heat oven to 300°F. Remove and discard unpopped kernels from popped popcorn.
• Divide popcorn, corn snacks and pretzels between two 2-gallon resealable food-storage plastic bags.
• In small bowl, stir melted spread, chili powder, cumin and garlic powder until blended; pour over mixture in bags. Seal bags; shake to coat. Sprinkle with cheese. Seal bags; shake to coat.
• Pour mixture into 2 ungreased 13x9-inch pans.
• Bake 10 minutes; cool. Store in airtight container.

Steps:

• Preheat oven to 350 degrees.
• Grease or spray a 10x15 inch bar pan.
• Place longest sides of dough over shortest sides of pan.
• Press perforations to seal.
• Roll dough slightly up sides of pan.
• Bake 18-20 minutes or until golden brown.
• Cool completely.
• Cook chicken thoroughly, chop and shred finely.
• In a bowl combine garbanzo beans, cheese wedges, chicken, cilantro, and taco seasoning mix.
• Spread over cooled crust.
• Top with the remaining vegetables.
• Serve with sour cream and salsa.

Steps:

• Separate crescent dough into four long rectangles; place dough rectangles crosswise in an ungreased 15x10" baking pan; press dough over bottom and barely up sides of pan to form a crust; press dough perforations to seal.
• Bake crust at 375°for 14 to 19 minutes or until light golden-brown; remove from oven and cool completely.
• Spread beans over crust to within a half-inch of edges; stir together sour cream and taco seasoning mix, and spread this mixture over the beans; sprinkle onions, bell pepper, tomatoes, olives, green chiles, and cheese evenly over sour cream mixture.
• Cover and refrigerate at least 20 minutes; cut into squares; serve with salsa.
• NOTE: I like to spread the salsa evenly over the seasoned sour cream layer (just before sprinkling on the chopped veggies and cheese) rather than serve it on the side.