Southwest Chicken Hors D'oeuvres

"Serve these elegant little bites as an unforgettable appetizer before any meal or as hors d'oeuvres for a more formal gathering."
photo by Stoblogger photo by Stoblogger
photo by Stoblogger
Ready In:
30 hors d'oeuvres




  • Preheat oil in medium skillet on medium heat.
  • Add the minced red pepper and green onion to oil and saute two minutes.
  • Add diced chicken and toss together.
  • Add the black beans, spinach, corn, jalapeno, cilantro, chili powder, and Tabasco.
  • Cook for about 5 minutes, stirring to blend all ingredients throughout the mixture.
  • Remove from heat and add the cheese, stirring as the cheese melts.
  • Salt to taste.
  • Remove 30 (give or take one or two) unbroken Tostitos scoops from the bag.
  • Using a teaspoon, gently round the spoon with filling and scrape out onto the scoops (shells).
  • Arrange on a foil lined pan. Cover with foil, refrigerate.
  • 10 minutes before serving, PREHEAT oven to 450°.
  • Bake uncovered for 5 to 10 minutes, watching closely.

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  1. Made these Hors D'oeuvres last night at a diner party and everyone really enjoyed them. They are really tasted, and everyone enjoyed the fact that they are also healthy! Great recipe thanks alot for posting.


I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars! But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things. In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter. Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking. <img src="">
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