Warm snacks take the chill out of dull, dreary winter evenings

January 02, 1991

TAKE THE CHILL out of winter evenings with these tasty snacks. Both recipes can be made ahead of time and microwaved when ready to serve.

Chicken and vegetable toquitos are fun-to-eat mini enchiladas. They are made with a delicious mixture of shredded chicken and cheese.

An envelope of vegetable soup mix adds subtle flavor and lots of colorful vegetable pieces.

For a festive look, tie the enchilada bundles with chives or green onions.

The tostado meatballs get their shape and flavor from crumbled corn tortillas instead of bread crumbs. Other unusual ingredients include green chilies, cumin, oregano and onion soup mix. The onion-flavor soup adds a rich color and makes the meatballs look as if they were prepared in the oven instead of the microwave.

Chicken and Vegetable Toquitos

1 envelope vegetable recipe soup mix

3/4 cup water

10 flour tortillas

1 cup shredded cooked chicken

1 1/2 teaspoons chili powder

1 1/2 tablespoons chopped fresh coriander, also known as cilantro

1 1/2 cups shredded Monterey Jack cheese, about 4 1/2 ounces

2 teaspoons oil

In small microwave-safe bowl, blend soup mix with water. Microwave at high one minute. Let stand ten minutes.

Meanwhile, cut each tortilla into three three-inch rounds.

Add remaining ingredients except oil to soup mixture; stir. Arrange one-half of the tortillas rounds on paper-towel lined microwave-safe plate.

Cover with paper towel and microwave at high for 45 seconds or until soft. Spoon one tablespoon soup mixture on each tortilla round; roll and place seam side down around outer edge of microwave-safe plate. Brush with oil.

Microwave uncovered one minute or until heated through. Repeat with remaining tortillas. Tie if desired with chives or thinly sliced green onions and serve with salsa.

Makes about 30 toquitos.

Tostado Meatballs

3 corn tortillas, cut into eighths

1 pound ground beef

1 package onion recipe soup mix

1/2 cup water

1 can 4-ounces chopped green chilies, undrained

1 teaspoon ground cumin

1/2 teaspoon oregano leaves

8 ounces Monterey Jack cheese, cut into 1/2 -inch cubes or triangles

12 cherry tomatoes, quartered

In blender, process tortillas until coarsely chopped. In medium bowl, thoroughly combine tortilla crumbs with remaining ingredients except cheese and tomatoes. Shape into one-inch balls. Place one-half of the meatballs on paper-towel-lined plate. Microwave uncovered at high five minutes or until done, turning meatballs once. Repeat with remaining meatballs. To serve, on three-inch skewers or toothpicks, thread one cheese cube, one meatball and one tomato quarter and if desired fresh oregano or parsley,. Serve with salsa and sour cream if desired. Makes about 48 meatballs.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.