Fiesta Appetizer Recipes
FIESTA BAKED CHEESE DIP
Make a festive-looking appetizer with our Fiesta Baked Cheese Dip. This baked cheese dip features chopped green chiles and a blend of shredded cheeses.
Provided by My Food and Family
Categories Home
Time 40m
Yield 32 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Beat cream cheese in large bowl with mixer until creamy. Reserve 1/4 cup shredded cheese. Add remaining shredded cheese to cream cheese along with the chiles, 1/2 cup sour cream and ground red pepper; mix well.
- Spread cream cheese mixture onto bottom of 2-qt. casserole sprayed with cooking spray.
- Bake 20 min. or until dip is heated through and lightly browned around edge. Top with remaining sour cream, reserved shredded cheese, chopped bell peppers and cilantro before serving.
Nutrition Facts : Calories 90, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0.8766 g, Protein 3 g
FIESTA APPETIZER
This dip is always a big hit with men-maybe because of the hearty blend of flavors. It stands up great as a leftover besides...if there's any left over. I was raised on a Montana ranch, and my grandmother taught me to cook when I was 10 years old. My husband and I (we have one married daughter) are retired now. To stay active, I bowl and do crafts. My collection of cookbooks keeps right on growing, too-I started it more than 50 years ago.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine beans and taco seasoning. Spread mixture on a round 12-in. serving platter. Mash avocados with lemon juice. Spread over beans. Spread sour cream over avocado. Sprinkle olives, chilies, tomatoes, onions and cheese over sour cream. Serve with tortilla chips.
Nutrition Facts : Calories 215 calories, Fat 15g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 634mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 6g fiber), Protein 7g protein.
FIESTA APPETIZERS
The fact that these go from freezer to oven means less last-minute kitchen fuss...and more time to spend with guests!-Sharon Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- In a large skillet, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, Worcestershire sauce and seasonings. , Spread rye bread slices with 1 heaping tablespoon of mixture; place on baking sheets. Broil 4-6 in. from heat for 3 minutes or until bubbly. May be frozen and broiled without thawing. If desired, sprinkle with parsley before serving.
Nutrition Facts : Calories 270 calories, Fat 15g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 753mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
FIESTA PINWHEELS
This is a festive appetizer with cream cheese, sour cream, and picante sauce wrapped in flour tortillas. Serve with salsa.
Provided by ACPHIFER
Categories Appetizers and Snacks Wraps and Rolls
Time 2h20m
Yield 30
Number Of Ingredients 9
Steps:
- Beat cream cheese, sour cream, picante sauce, taco seasoning, and garlic powder together in a small bowl until smooth. Stir olives, chilies, and Cheddar cheese into the cream cheese mixture.
- Spread about 1/2 cup of cream cheese mixture onto each tortilla. Roll each tortilla like a jelly roll; wrap in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 8.7 g, Cholesterol 13.9 mg, Fat 6 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 3.2 g, Sodium 252.4 mg, Sugar 0.4 g
FESTIVE FIESTA BITES
Ensure something with big flavor appears on the appetizer table with Festive Fiesta Bites! These fiesta bites feature chopped olives, guac and bacon bits.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 55m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Separate crescent dough into 2 rectangles; firmly press perforations together to seal. Place, 2 inches apart, on baking sheet sprayed with cooking spray; sprinkle with seasonings.
- Bake 15 min. or until golden brown; cool.
- Mix cream cheese spread and guacamole until blended; spread onto crusts. Top with remaining ingredients.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 3 g, Protein 4 g
FIESTA STUFFED MINI PEPPERS
A popular recipe for a tasty reason! This simple Fiesta Stuffed Mini Peppers Recipe is an amazing appetizer. Keto friendly and delicious!
Provided by Amanda@AFewShortCuts.com
Categories Appetizer
Time 30m
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees F
- Wash and slice the peppers in half long ways. Use a spoon to scoop out the seeds.
- In another bowl mix together the cream cheese, cheddar cheese, lime, cilantro, and garlic salt.
- Spoon or pipe the filling into each of the pepper halves.
- Place in a baking dish and bake at 350 degrees for 20 minutes.
- Serve warm.
Nutrition Facts : Carbohydrate 4 g, Protein 9 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 61 mg, Sodium 414 mg, Fiber 1 g, Sugar 3 g, Calories 225 kcal, ServingSize 1 serving
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- Add cream cheese, sour cream salsa, taco seasoning and garlic powder to a small bowl. Mix together until smooth. Add the chilies and cheese and stir.
- Roll each tortilla like you would a jelly-roll. Line them up, seam side down, in a baking dish. Cover the dish and place it in the fridge to chill for 2 hours to overnight.
- After they have chilled slice each tortilla roll into 1inch pieces. Place them side by side on a serving tray so that you can see the rolled layers. Serve with salsa.
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- Place dip (or guacamole) in a medium serving bowl. Garnish with lime wedges, if desired. Place the bowl near the center of the board.
- Scatter bell pepper halves and tortilla chips on opposite ends of the board, covering all four corners.
- Arrange cheese slices in three separate sections of the board, next to the pepper halves and chips. Place roasted red pepper slices in a small bowl or ramekin on one of the open edges of the board.
- Arrange mango cubes on each side of the bowl of dip (or guacamole). Scatter tomatoes over the board, filling in any open spaces. Garnish the board with cilantro sprigs.
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