Holiday Tasting Party Recipes

RECIPE NAME: MEXICAN APPETIZER CUPS

INGREDIENTS:
1 box (9 oz.) Green Giant frozen chopped spinach, thawed, squeezed to drain
1 can (10 oz.) diced tomatoes with green chilies, undrained
1 pkg. (8 oz.) cream cheese, softened
1 cup sour cream
1/2 tsp. taco seasoning mix (from 1 oz.) package)
40 to 45 nacho cheese flavored tortilla chips
2 cans (12 oz. each) Pillsbury Grands! Jr. Golden Layers refrigerated buttermilk biscuits (20 biscuits)
1 cup finely shredded Mexican cheese blend (4 oz)

HOW TO MAKE THIS:
Heat oven to 375 degrees. Spray 30 mini muffin cups with Crisco Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.

Place about 20 of the tortilla chips in gallon size resealable food storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture.

Separate 1 can of dough into 10 biscuits, separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups, using floured fingers. Press dough on bottom and up side of each cup.

Fill each cup with about 1 Tbs. spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filing in each cup with about 1 tsp. cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches.

To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.

MY NAME: Lyndi Jones