Tex-Mex Tortilla Snacks

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


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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  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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