Mexican Pick Up Sticks Food

MEXICAN PICK-UP STICKS

Steps:

• 1. Preheat oven to 250 degrees.
• 2. In a Large Bowl, combine Onions, Potato Sticks and Peanuts.
• 3. Pour melted butter over and stir well to combine.
• 4. Sprinkle Taco Seasoning over the mixture, stir to distribute evenly.
• 5. Place in a 9 X 13 inch baking dish.
• 6. Bake for 45 minutes, stirring every 15 minutes.

MEXICAN PICK-UP STICKS

Steps:

• Combine first three ingredients and place on a 13 x 9 inch baking dish. Drizzle with melted butter, stir to combine. Sprinkle with Taco Seasoning and mix well. Bake at 250° for 45 minutes. Stir every 15 minutes.

AVOCADO STUFFED WITH CRAB

Steps:

• Carefully peel the avocados, then cut in half lengthwise. Or you can keep the peel on.
• Sprinkle with lemon juice to prevent discoloration.
• Set each half on a plate filled with lettuce.
• Combine flaked crab meat, celery, onion, lemon juice and mayonnaise.
• Season with a dash of salt.
• Fill hollow of each avocado with crab mixture.
• Top crab mound with dressing and garnish each pile with whole crab legs and quarters of hard-boiled egg.
• Sprinkle all with a dash of paprika an top with ripe olive's.

FLATBREAD PIZZA WITH BBQ CHICKEN, GRUYERE AND CARAMELIZED ONION

Steps:

• Preheat oven to 400 degrees.
• Prepare flatbreads - It works best if the flatbreads have dried and crisped a bit before adding pizza toppings. So as my oven is pre-heating, I place the flatbreads on parchment paper and bake them for 5 minutes on each side. After 10 minutes, the flatbread is still soft but it won't get soggy when you bake it with pizza toppings.
• While flatbreads are pre-baking, saute sliced red onion in 1 T. oil about 8-10 minutes over MEDIUM heat. Set onions aside.
• To assemble - spread each pre-baked flatbread with 1 T. Boursin cheese. Then divide equally red onion, cooked chicken, and shredded Grueyere cheese. Drizzle each pizza with about 1/4 cup BBQ sauce.
• Bake 400 degrees for 10 minutes.

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.

MINI VEGETABLE QUICHES

Steps:

• Saute vegetables (I used red & green bell peppers and zucchini,) green onions and 2 tablespoons of butter until tender.
• Grease 6 (6-ounce)custard cups.
• Arrange 4 tortilla pieces into the custard cups placing the points at the center of the bottom of each cup and pressing them down to form the shape of the cup.
• Divide the sauteed vegetables evenly between the custard cups.
• Combine Egg Beaters, milk and basil (I used fresh basil) and pour evenly into the cups.
• Place the cups onto a baking sheet and bake at 375 degrees for 20 to 25 minutes, until egg mixture if firm and toothpick inserted in the center comes out clean.
• Let it sit 5 minutes before serving.

TEDDY BEAR SNACK MIX

Steps:

• Mix well, store in an airtight container.