| 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
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”