Best Mexican Snack Recipes

HOMEMADE CORN TORTILLA CHIPS, EASY CHEAP MEXICAN SNACK FOOD

Steps:

• Cover a cookie sheet in foil, and with a pastry or BBQ brush, brush with olive or corn oil and a small sprinkling of kosher salt. (You have to do this or else it won't come out right.).
• Preheat the oven to 400 degrees-- make sure the oven rack is in the center.
• Cut each tortilla into 4 equal wedge pieces.
• Brush the pieces with olive/corn oil and lightly sprinkle with the kosher salt.
• Bake for 6-10 minutes until the edges curl, depending on oven strength. Higher altitudes may need to cook for 15 minutes or longer.
• Let cool for 5-10 minutes prior to eating.
• Voila, you have natural yummy corn chips without unhealthy preservatives, hydrogenated oils, and whatnot. Serve with your favorite Mexican meal or snack food, a good salsa, or just eat plain. For some variation ideas: Soak in guacamole to make guac chips, brush tomatillo sauce or salsa on to have baked-on salsa, make spicy chips with my all-purpose Mexican seasoning, the possibilities are endless.

MEXICAN JICAMA SNACK

Steps:

• Peel jicama and cut into French fry-sized sticks. Combine with lime juice and cayenne pepper in a medium bowl and toss to coat. Serve as finger food.

MEXICAN SNACK

Steps:

• Overlap ham on tortilla. Melt butter in a small skillet. Place tortilla with meat in skillet; top with egg, cheese, and onion. Cover skillet with lid and cook over medium low heat 5 minutes or until egg is set. Sprinkle with chili powder and fold in half to eat.

GUASANAS (MEXICAN FRESH CHICKPEA/GARBANZO SNACK)

Steps:

• Wash the chickpeas.
• Add the salt to the water.
• Heat a cast iron skillet or a griddle.
• Pour the salted water onto the skillet.
• Put the chickpeas, still in their pods, in the steaming water.
• Let steam for a few minutes, until the pods are bright green and a bit tender - test one to see if the chickpea is ready - you can even eat them raw, so they really don't need to cook much.
• Remove all the chickpeas in their pods from the skillet. Shell and eat as a healthy snack.

HOLY GUACAMOLE! AN AUTHENTIC MEXICAN SNACK.

Steps:

• In a bowl fork smash the avocado with the roasted garlic until you have reached the desired consistency. Add in the onion, lemon juice, parsley or cilantro, hot pepper (if using), tomato and salt. Mix well and taste. Cover tightly and refrigerate, you may need to stir before eating as the avocados can oxidize on the air exposed areas (turns grey in color).
• Note: **Always add the tomato last as if you decide to mash the mixture some more you won't mash the tomatoes into pulp and juice.
• Great served along side recipe#286463 !

MEXICAN SNACK STACKS

Steps:

• Preheat oven to 350 degrees.
• Mix 1/4 cup salsa, sour cream and chicken in small bowl.
• Place 2 soft tortillas on ungreased cookie sheet.
• Spread each with salsa-chicken mixture.
• Spread 2 more soft tortillas with guacamole and stack on top of salsa-chicken tortillas, guacamole side up.
• Mix refried beans with remaining 1/4 cup salsa.
• Spread mixture onto 2 more soft tortillas and stack on top of guacamole.
• Top each stack with remaining 2 soft tortillas.
• Sprinkle with cheese.
• Bake 8 to 10 minutes until cheese is melted and filling is hot.
• Sprinkle with cilantro.
• Cut each stack into 8 wedges.

TROLELOTES-- (MEXICAN COOKED CORN SNACK)

Steps:

• Heat corn with its liquid if canned, if frozen, thaw and heat, with a little bit of water.
• Season with salt to taste.
• Drain liquids.
• While hot-- add the butter, mayonnaise, powdered chili, and cheese in this order.
• Taste and rectify salt if needed.
• Add a few drops of lime juice if you like it tart.
• Eat it hot.
• You can use more or less of each ingredient to suit your palate.

MEXICAN SNACK MIX

Steps:

• Combine peanuts, corn chips, shredded wheat,pretzels, seasoning mix and butter in a karge bowl; toss well to coat. Store in airtight container or resealable food storage bag.

MOLETTES (MEXICAN SNACK)

Steps:

• Cut the rolls in half, then take a sliver of the base so that they lie flat.
• Remove a little of the crumb.
• Spread them lightly with enough butter to crisp.
• Arrange them on a baking sheet and grill for about 5 minutes, or until they are crisp and golden.
• Meanwhile, heat the refried beans over a low heat in a small saucepan.
• Scoop the beans into the rolls, then sprinkle the grated cheese on top.
• Pop back under the grill until the cheese melts.
• Serve with the tomato salsa and garnish with salad leaves.

MEXICAN SNACK SQUARES

Steps:

• Heat oven to 375°F.
• If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press in bottom and 1 inch up sides to form crust. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough. Place crosswise in ungreased 15x10x1-inch pan; press in bottom and 1 inch up sides to form crust.
• Bake 14 to 19 minutes or until golden brown. Cool completely.
• Spread beans over crust to within 1/2 inch of edges. In small bowl, mix sour cream and taco seasoning mix. Spread sour cream mixture over beans. Sprinkle remaining ingredients evenly over sour cream mixture. Cover; refrigerate 1 hour.
• To serve, cut into 8 rows by 6 rows. Serve with salsa, if desired.