Tex-Mex Tortilla Snacks

This post brought to you by Sargento. The content and opinions expressed below are that of Amy’s Finer Things.

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This blast from the past party food is one my mom used to make for our Friday night post-game gatherings for the teachers and coaches. When Sargento reached out to ask me to create a holiday-worthy dish, I don’t know if they realized that for my family, holiday dish and delicious finger foods are one and the same!

I resurrected the simple old recipe using Sargento’s 4-cheese Mexican blend, which was a perfect addition to the Tex-Mex flare of the chiles and tortillas.

Tex-Mex Tortilla Snacks

1 cup mayonnaise
1 (4 ounce) can diced green chiles, drained
1 cup Sargento Shredded Cheese (4 Cheese Mexican Blend)
½ cup chopped black olives
¼ cup finely chopped green onion
6 flour tortillas (soft taco size)

Pre-heat oven to 350°.

In a medium bowl, mix mayonnaise, green chiles, cheese, black olives, and green onions.

Use a pizza cutter to slice tortillas into quarters. Warm the tortillas to make them easier to work with, then shape each quarter into the well of a mini-muffin tin.

Fill each tortilla with just over a tablespoon of the mayonnaise mixture. Bake for 20 minutes.

Serve warm with salsa. Makes 24 tortilla snacks.

*** I have never made these ahead, nor have I tried to freeze them and rewarm them. Let me know if you try it!

 

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Comments

  1. Do you think I could use plain yogurt in place of the mayo? I have extra laying aroud…

    • Hmmmmm, I have no idea. I’m not sure what the texture of the yogurt would be like, but I don’t think it would be too terribly different. (I really don’t know.)

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