Mexicancheesesnacks Recipes
MEXICAN BAKED FISH
Make this Mexican baked fish as hot or mild as you like. Serve with rice, black beans, warm tortillas and margaritas for a festive meal!
Provided by CHRISTYJ
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
- Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
- Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 11.3 g, Cholesterol 69.3 mg, Fat 17.6 g, Fiber 3.4 g, Protein 27.6 g, SaturatedFat 7.2 g, Sodium 529.2 mg, Sugar 1.8 g
MEXICAN CHEESE SNACKS
Number Of Ingredients 5
Steps:
- 1. Heat oven to 400°. Grease cookie sheet. Stir Bisquick, sour cream, egg and chilies until blended. Stir in cheese. 2. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. 3. Bake 10 to 12 minutes or until golden brown. Serve warm. HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 425°. Bake 8 to 10 minutes.NUTRITION FACTS: 1 Appetizer: Calories 30 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 5mg Sodium 75mg Carbohydrate 2g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1/2 FatBETTY'S TIP: These little bites are the perfect do-ahead appetizer. Spoon the dough onto a greased cookie sheet and refrigerate up to 4 hours. Pop them in the oven about 10 minutes before your guests arrive.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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