Fiesta Baskets Recipe 45

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FIESTA BASKETS RECIPE - (4/5)



Fiesta Baskets Recipe - (4/5) image

Provided by John W

Number Of Ingredients 10

1 pkg Tostito Scoops
1 lb spicy hot sausage
1 Tbl crushed red peppers
3/4 cup chopped black olives
1 1/2 cups Monterey Jack cheese - shredded
1 1/2 cups Colby Jack cheese - shredded
1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup ranch dressing
1 Tbl Emerald's Essence or ( cajun spice of choice)

Steps:

  • Pre heat oven to 350 F ... Brown the sausage then finely chop into small pieces. 3 pulses of a food processor works well. Mix all ingredients (excluding Essence) in a small mixing bowl... Fill scoops with mixture and place on a baking sheet.... Sprinkle with Essence and bake @ 350 for 7 - 10 minutes until the cheese bubbles.... Serve hot....

FIESTA SALSA



Fiesta Salsa image

Tasty salsa is easy using Ball® Fiesta Salsa Mix and either fresh or canned tomatoes.

Provided by Ball

Categories     Trusted Brands: Recipes and Tips     Ball® Canning & Recipes

Yield 32

Number Of Ingredients 4

4 ½ cups finely diced fresh tomatoes
3 tablespoons white vinegar (5% acidity)
¼ cup Ball® Fiesta Salsa Mix - MIX WELL BEFORE MEASURING
2 each Ball® or Kerr® Pint (16 oz) Jars with lids and bands

Steps:

  • Prepare canner, jars, and lids according to manufacturer's instructions.
  • Combine tomatoes, vinegar, and Ball® Fiesta Salsa Mix in large saucepan.
  • Heat to a boil. Reduce heat and simmer 5 minutes.
  • Ladle hot salsa into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
  • Process in boiling water canner for 35 minutes, adjusting for altitude.

Nutrition Facts : Calories 8.3 calories, Carbohydrate 1.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 113.8 mg, Sugar 0.7 g

FIESTA BASKETS BY PENZEY



Fiesta Baskets by Penzey image

Make and share this Fiesta Baskets by Penzey recipe from Food.com.

Provided by That is Dr House to

Categories     Brunch

Time 50m

Yield 48-50 baskets, 10 serving(s)

Number Of Ingredients 12

50 wonton skins, approx 1 package
1 -2 tablespoon vegetable oil
1 tablespoon buttermilk ranch dressing, base
1 tablespoon water
1/2 cup buttermilk
1/2 cup regular mayonnaise or 1/2 cup light mayonnaise
1 lb morningstar farms sausage pattie, crumbled
1 tablespoon italian sausage seasoning
1/4 cup red bell pepper, finely chopped
1/3 cup black olives, finely chopped or 4 ounces prechopped olives
1 1/2 cups monterey jack cheese, shredded
1/8 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 350°F Use two mini muffin pans. Brush light coat of oil on wonton and gently form into muffin cup. Repeat until filled. Bake for 4 minutes or until lightly browned. WATCH THEM. They can be done quickly. You are going to bake a second time so you don't want them overdone.
  • When you take them out make sure the tops don't flop closed. Make sure they are open to form a basket while they are warm.
  • Remove to cookie sheet. Bake all wotons.
  • While they are baking and you are checking: Mix dressing base with water and let stand five minutes. Whisk in the buttermilk and mayo. Blend until smooth. set aside. Mix crumbled pork patties with seasoning and blend. Cook as directed. {If using real pork you must drain} In bowl combine sausage, pepper, olives cheese and dressing. Stir. fill wonton baskets with filling. Bake for 4 to 5 minutes [watch it again] you want the cheese melted. Serve warm.
  • Note: worked with their griller crumbles also.

Nutrition Facts : Calories 259.7, Fat 12.7, SaturatedFat 4.5, Cholesterol 23.7, Sodium 471.4, Carbohydrate 27.3, Fiber 0.9, Sugar 1.6, Protein 8.9

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