If you’re looking for a great appetizer, all you need is a good base. Here are some ideas that you can build your flavors on:
Spray your mini-muffin pan with oil from your spritzer. Gently place one wrapper in each muffin cup. Use tart shaper or your fingers to gently push the wrapper into the cup so it forms to the cup.
Bake at 350 for 10ish minutes or until cups are a light brown and crisp. Cool and fill.
You can fill it with different flavored chicken salad, crab salad, chopped veggies in a light vinaigrette. Fill right before serving if the filling is very “wet.”
3 (6 in) flour tortillas
4 oz monterey jack cheese cut into 24 cubes
2 tsp oil
Brush both sides of tortillas. Use a pizza cutter to cut the tortillas into 8 wedges each. (A total of 24 wedges)
Place each wedge into a mini muffin pan cup. Then place a cheese cube into each tortilla cup.
Bake at 400 for 5-7 min or until edges of tortillas begin to brown and cheese is melted.
Cool and fill. Any fresh salsa would make a great filling. We prefer Pineapple salsa. You could also fill it with some taco meat and a little guacamole on top.
Baked Tortilla Chips
8 (7 in) flour tortillas
Cut into 8 wedges each. Arrange wedges on a piece of stoneware. (Don’t crowd, you may have to do 2 batches).
Bake 8-10 min or until edges are lightly browned and crisp.
Remove from stone and cool completely.
Use for any dips you would with regular tortilla chips, these are just healthier since they’re baked.
French baguette (about 16 oz)
2 Tbsp oil
1 tsp rub or seasoning (my favorite is Moroccan rub from the Pampered Chef)
Slice in 24 half-inch thick slices. Arrange on a large round stoneware. Combine oil and seasoning. Brush over bread. Bake at 400 for 4-5 minutes.
Top with a fun mixture like chicken, mayo, sour cream, mozzarella cheese, dried mixed fruit bits and Moroccan rub. Or make it mexican and replace the mozarella with monterey jack and diced olives for the fruit bits and taco seasoning for the Moroccan rub. OR ….? Use your imagination.
Then top with mixture and sprinkle with a little cheese. Bake another 5-6 min or until cheese is melted.
Garnish with fresh veggies depending on the flavors you use in your mixture.
The Moroccan is one of my favorites and it is a great go-to appetizer. It’s filling and people love the different taste over the usual mexican or italian appetizers that are out there.
Recipe ideas are from a variety of Pampered Chef Season’s Best recipe collections.
For more info, go to my website pamperedchef.biz/sheilamodine