Southwest Chicken Hors D'oeuvres

Name: Southwest Chicken Hors D'oeuvres
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 30 hors d'oeuvres, 15 serving(s)
Ingredients: 1 tablespoon vegetable oil; 2 tablespoons red bell peppers, minced; 1 green onion, minced; 4 ounces chicken breasts, cooked and diced; 1/3 cup frozen corn; 1/4 cup canned black beans, rinsed and drained; 2 tablespoons frozen spinach, thawed and drained; 1 jalapeno pepper, seeds removed and minced; 1 teaspoon fresh cilantro, minced; 1 teaspoon chili powder; 1 dash Tabasco sauce; 3/4 cup Mexican blend cheese, shredded; salt; 30 white corn chips, e.g.Tostitos scoops

Submitted by Stoblogger

"Serve these elegant little bites as an unforgettable appetizer before any meal or as hors d'oeuvres for a more formal gathering."

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photo by Stoblogger

Ready In:: 40mins
Ingredients:: 14
Yields:: 30 hors d'oeuvres
Serves:: 15

ingredients

1 tablespoon vegetable oil
2 tablespoons red bell peppers, minced
1 green onion, minced
4 ounces chicken breasts, cooked and diced
¹⁄₃ cup frozen corn
¹⁄₄ cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
1 jalapeno pepper, seeds removed and minced
1 teaspoon fresh cilantro, minced
1 teaspoon chili powder
1 dash Tabasco sauce
³⁄₄ cup Mexican blend cheese, shredded
salt
30 white corn chips, e.g.Tostitos scoops

directions

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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Reviews

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.

Chouny

RECIPE SUBMITTED BY

Stoblogger

Allen, TX

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="http://i26.photobucket.com/albums/c105/jewelies/picCdyPjI-1.jpg">

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