Baked Mexican Chips On A Stick Food

BAKED POTATO CHIPS

Steps:

• Preheat the oven to 425 degrees.
• Slice the potatoes into thin rounds using a sharp knife or a mandolin. Aim to have them about 1/8 inch thick, although a little variation is fine as long as they aren't too thick.
• Toss with the olive oil, salt, and pepper. You can also add other spices here as well.
• Cover a baking sheet with parchment paper or a wire rack. Place the potatoes in a single layer. Bake for 15-20 minutes until crispy.

FISH TACO BITES

Steps:

• In a blender, combine the salsa, cream cheese, 1 tablespoon lime juice, cilantro, honey and salt. Cover and process until smooth; set aside., Place fish sticks on a baking sheet. Bake at 425° for 10 minutes. Sprinkle with half of the taco seasoning. Turn fish sticks over; sprinkle with remaining taco seasoning. Bake 7-9 minutes longer or until crisp., Meanwhile, place tortilla chips on a serving platter. In a small bowl, combine the coleslaw mix, avocado, tomato, remaining lime juice and 1/2 cup salsa mixture. Spoon into chips., Cut each fish stick into three pieces. Place a fish stick piece in each chip; top each with about 1/2 teaspoon salsa mixture. Garnish with lime wedges and additional cilantro.

MEXICAN CHARCUTERIE BOARD

Steps:

• On a large platter, either lay down parchment paper or make sure the "board" is food safe. You can season with bees wax and mineral oil.
• Set out small dishes and add the salsa, guacamole, sour cream, olives, and Pico de gallo.
• Arrange the food items in rows around the small bowls.
• Sprinkle in your favorite taco chips and serve!

HEART-SHAPED CINNAMON ROLLS ON STICKS

Steps:

• Heat oven to 400°F. Line cookie sheet with nonstick silicone baking mat or cooking parchment paper.
• Remove dough from can; set icing aside. Separate dough into 8 rolls. Use knife to gently cut around spiral in each roll so dough can be unrolled. Unroll each cinnamon roll. Re-roll dough from both ends at the same time until ends meet in center. Pinch flat bottoms into a point to form heart shapes. Place on cookie sheet.
• Bake about 8 minutes or until golden brown. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave white chocolate chips uncovered on High 30 to 60 seconds or until chips can be stirred smooth. Dip tip of 1 craft stick in melted white chocolate; poke stick into pointed end of heart-shaped roll. Lay flat on sheet of waxed paper so chocolate can harden. (This ensures it will stay on the stick.) Repeat with remaining sticks and rolls.
• Place 1 to 2 drops food color in reserved icing; stir to get desired color. Place icing in resealable sandwich-size food-storage plastic bag. Seal bag; snip off one bottom corner of bag. Pipe swirls of icing onto each cinnamon roll. Top with candy sprinkles. Let stand until icing is set before serving or packaging.

MEXICAN POTATOES

Steps:

• Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.
• Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.

BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.

MEXICAN SALSA RECIPE

Steps:

• Heat a large skillet or comal on high
• Place all of the vegetables except the cilantro in the pan or on the comal
• Allow the vegetables to char turning once
• Once the ingredients are well charred put them on a plate and allow them to cool
• Add all of the ingredients to the blender including the cilantro, lime juice, and salt
• Blend until all of the ingredients are just incorporated. Do not over blend

MEXICAN APPETIZER CUPS RECIPE - (4.6/5)

Steps:

• Directions 1 Heat oven to 375°F. Spray 30 mini muffin cups with Crisco® Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside. 2 Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture. 3 Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each cup. 4 Fill each cup with about 1 tablespoon spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 teaspoon cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches. 5 To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm. 1 Heat oven to 375°F. Spray 30 mini muffin cups with Crisco® Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside. 2 Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture. 3 Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each cup. 4 Fill each cup with about 1 tablespoon spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 teaspoon cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches. 5 To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.

TACO CASSEROLE

Steps:

• Preheat oven to 375°F. Spray a 9x13" pan with non-stick spray. Line the bottom of the pan with tortilla chips. Sprinkle half the cheese over the chips.
• Heat a large skillet over medium heat. Add the ground beef and onion and cook until browned, stirring occasionally breaking up any large pieces.
• Once browned, drain off any extra grease. Then add in the taco seasoning, salsa , water, black beans and corn. Bring to a light simmer. Add more water as desired.
• Layer meat mixture on top of the chips in the pan. Sprinkle with cheese and any extra tortilla chips. Bake for 10-15 minutes, or until the cheese is bubbly.
• Top with your favorite toppings.

BAKED MEXICAN CHIPS ON A STICK

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
• Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces.
• Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral.
• Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle taco seasoning on top.
• Roast in the preheated oven until browned and crisp, 17 to 18 minutes. Season with sriracha sauce and sea salt.