Quick and Easy Snack Recipes for The Next Time You Host the Gang!
When it is your turn to host the gang for movies, game night, game watching, etc you can turn to these quick and easy recipes for some snacks that will impress! Your friends will love them. Almost everyone love snacking on nachos so make these easy Spicy Chicken Nachos. This recipes serves 6 but it is easy to double, triple, whatever you need. The Creamy Chili Dip served with tortilla chips or whole grain crackers is a nice snack with the nachos. If you want something to cool things down a bit, go for the Gruyere-Apple Spread!
SPICY CHICKEN NACHOS
1/2 lb cooked chicken, diced or shredded
1/2 cup water
3-oz picante sauce
1/4 tsp pepper
1/2 tsp poultry seasoning
6 flour tortillas
canola oil as needed
6 slices Monterey Jack cheese (or grated)
sliced Jalapeno peppers for garnish, if desired
sour cream
In a saucepan combine the chicken, water, picante sauce, pepper and poultry seasoning; heat thoroughly. Fry the tortillas lightly in the canola oil and drain on paper toweling. Divide the chicken mixture evenly atop the fried tortillas and sprinkle evenly with the cheese. Heat broiler and place under broiler until the cheese melts. Cut each tortilla into fourths. Garnish with the jalapeno peppers, if desired. Serve with sour cream.
CREAMY CHILI DIP
1 pkg (8-oz) cream cheese, softened
1 can (approx. 1 lb size)no beans chili
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded colby longhorn cheese
sliced black olives for garnish, if desired
Preheat oven to 350 degrees.
In a shallow baking dish, lightly sprayed with nonstick cooking spray, spread the cream cheese over the bottom. Layer the canned chili over the cream cheese. Mix the two cheeses together and sprinkle over the chili. Bake at 350 degrees for a few minutes until the cheese is melted and chili is heated through. Sprinkle sliced black olives over the top, if desired. Seve with tortilla chips or whole grain crackers.
GRUYERE CHEESE-APPLE SPREAD
This recipe takes only a few (maybe 5) minutes to prepare. It does need to chill for an hour before serving.
1 pkg (8-oz) cream cheese, softened
1 cup shredded Gruyere cheese
1 tbsp milk
2 tsp prepared mustard
1/3 cup shredded peeled apple
2 tbsp finely chopped pecans
2 tsp chopped chives
In small mixing bowl combine the cream cheese, Gruyere cheese, milk, and mustard; beat at medium speed for 3 minutes. Stir in the apple, pecans, and chives. Cover and refrigerate at least an hour. Serve with assorted crackers.
Enjoy!
SPICY CHICKEN NACHOS
1/2 lb cooked chicken, diced or shredded
1/2 cup water
3-oz picante sauce
1/4 tsp pepper
1/2 tsp poultry seasoning
6 flour tortillas
canola oil as needed
6 slices Monterey Jack cheese (or grated)
sliced Jalapeno peppers for garnish, if desired
sour cream
In a saucepan combine the chicken, water, picante sauce, pepper and poultry seasoning; heat thoroughly. Fry the tortillas lightly in the canola oil and drain on paper toweling. Divide the chicken mixture evenly atop the fried tortillas and sprinkle evenly with the cheese. Heat broiler and place under broiler until the cheese melts. Cut each tortilla into fourths. Garnish with the jalapeno peppers, if desired. Serve with sour cream.
CREAMY CHILI DIP
1 pkg (8-oz) cream cheese, softened
1 can (approx. 1 lb size)no beans chili
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded colby longhorn cheese
sliced black olives for garnish, if desired
Preheat oven to 350 degrees.
In a shallow baking dish, lightly sprayed with nonstick cooking spray, spread the cream cheese over the bottom. Layer the canned chili over the cream cheese. Mix the two cheeses together and sprinkle over the chili. Bake at 350 degrees for a few minutes until the cheese is melted and chili is heated through. Sprinkle sliced black olives over the top, if desired. Seve with tortilla chips or whole grain crackers.
GRUYERE CHEESE-APPLE SPREAD
This recipe takes only a few (maybe 5) minutes to prepare. It does need to chill for an hour before serving.
1 pkg (8-oz) cream cheese, softened
1 cup shredded Gruyere cheese
1 tbsp milk
2 tsp prepared mustard
1/3 cup shredded peeled apple
2 tbsp finely chopped pecans
2 tsp chopped chives
In small mixing bowl combine the cream cheese, Gruyere cheese, milk, and mustard; beat at medium speed for 3 minutes. Stir in the apple, pecans, and chives. Cover and refrigerate at least an hour. Serve with assorted crackers.
Enjoy!
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