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Mexican Appetizer Cups Recipe

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This recipe for Mexican Appetizer Cups is from The Jullie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg frozen chopped spinach, thawed and drained well
1 can (10 oz) diced tomatoes with green chiles - do not drain
1 8 oz cream cheese, softened
1 cup sour cream
1/2 of a taco seasoning packet
Approximately 20 Doritos, crushed

Either: 1 package puff pastry sheets, thawed or 2 cans (12 oz each) Grands Jr. Golden Layers biscuits

1 Cup shredded Mexican cheese
Directions:
Directions:
Preheat oven to 375 degrees. Spray 30 - 48 mini muffin cups.

In a large bowl, mix spinach, tomatoes, cream cheese, sour cream, and taco seasoning. Finely crush the chips and stir into spinach filling.

I used puff pastry, lightly dust cutting board, roll out. Cut into the number of puffs you want to make. I used one sheet of puff pastry and about 1/2 of the recipe and made 24 in mini muffin tins. I think with a whole recipe you can get 48.

If you want to use the biscuits, the original recipe said to break each tube into 10 biscuits, then separate each biscuit into 3 layers. Put one layer in each mini muffin and press dough into bottom and up the sides.

Fill each cup with the spinach mixture, sprinkle with cheese. Bake 10-12 minutes until edges are golden brown. Cool in pan 5 minutes and then onto cooling rack. Serve warm.

Can add 1 cup of shredded chicken, cooked ground beef or turkey.
Number Of Servings:
Number Of Servings:
30-48

 

 

 

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