14982 tex-mex triangles

Yield: 30 servings

Measure Ingredient
1½ cup Bisquick baking mix
¼ cup Cornmeal
⅓ cup Milk
1 tablespoon Vegetable oil
1 teaspoon Chili powder
½ cup Sour cream
1 cup Chopped tomatoes
1 cup (2 1/4 oz.) sliced ripe olives, drained
2 Green onions, sliced
⅓ cup Shredded Monterey Jack cheese (1 1/3 oz.)
⅓ cup Shredded Cheddar cheese (1 1/3 oz.)

Mix baking mix, cornmeal, milk, oil, chili powder and garlic powder until moistened; beat vigorously 30 seconds. Pat dough evenly in ungreased rectangular pan, 13 x 9 x 2 inches. Bake 15 minutes or until edges begin to pull away from sides of pan. Spread sour cream over hot crust, distribute tomatoes, ripe olives and onions evenly over sour cream; sprinkle with cheeses. Bake 5 minutes. Cut into about 4 inch squares. Cut squares diagonally into halves. 6 servings.

Appetizer Tex-Mex squares: Cut into about 2 inches squares.

Submitted By BARRY WEINSTEIN On 03-14-95

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