| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Appetizers | 32 | Servings |
INGREDIENTS
| 1 | cn | Refrigerated Cornbread Twists |
| 1 | ts | Chili powder |
| 1/3 | c | Old El Paso Taco Sauce |
| 1 | ts | Cumin |
| 1 | cn | Ripe olives (2.25 oz); Drained and sliced |
| 1/4 | c | Red or green bell pepper; Chopped |
| 2 | tb | Chopped onion |
| 1 | Jalapeno; seeded and chopped | |
| 4 | oz | Monterey jack cheese; Shredded |
| 2 | tb | Chopped fresh cilantro; Optional |
INSTRUCTIONS
1. Heat oven to 400F. On ungreased 15x10x1-inch baking pan, unroll cornbread twists; press together to form 15x6-inch rectangle. Prick dough with fork; sprinkle with chili powder. Bake for 5 minutes. 2. Meanwhile, in small bowl, combine taco sauce and cumin; mix well. 3. Remove crust from oven. Spread taco sauce mixture over crust. Sprinkle with olives, bell pepper, onion, chile and cheese. 4. Return to oven; bake an additional 8-12 minutes or until edges are golden brown and cheese is melted. Sprinkle with cilantro. To serve, cut into squares. 32 appetizers. NOTES : RECIPE VARIATION: For a main dish pizza that will serve 4, add 8 oz of crumbled cooked chorizo sausage with the rest of the toppings. Continue with the recipe as directed. Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898 <Rodeo46898@aol.com> on Jan 20, 1998
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