Category: Snacks

Preheat oven to 350. Spray a mini muffin tin with cooking spray.

Put mozzarella cheese and the cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds (it should look like cheese fondue at this point).

Put the melted cheese and the other dough ingredients into a food processor and pulse until a uniform dough forms. (Alternatively, you can mix by hand but make sure to knead the dough thoroughly).

Divide the dough into 24 pieces. Press each into the bottom and up the sides of a hole in the mini muffin tin. It helps to wet your hands.

Mix together the filling ingredients. Divide the filling between each piece of dough.

Bake for 20-25 minutes until golden brown.

In a medium sized mixing bowl combine the chicken, black beans, corn, red bell pepper, green onions, jalapeño, and spinach. Add the chili powder powder, cumin, garlic, salt, pepper and Monterey cheese. Mix until incorporated.

Place a spring roll wrapper on a clean surface so that it is a diamond. Spoon about two tablespoons of the mixture into the center. Fold up the bottom half and then tightly fold in the sides and roll up. Repeat until you have used all of the Spring roll wrappers.
It is helpful to do this process on a damp paper towel so that the wrappers don’t dry out while you work.

In a large skillet add the oil until it is about an inch up the side of the pan and heat to medium high. Add the spring rolls and fry for about 1-2 minutes and then flip and cook until they are golden brown. Serve with favorite dipping sauce.

In a small skillet, saute red pepper and onion in oil until tender. Transfer to a large bowl; stir in 1/2 cup spinach (save the rest for another use). Stir in the cheese, corn, beans, jalapeno, cumin, chili powder and salt.

Place 1 sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spray sheet with butter-flavored spray; cut into three 14×3-in. strips.

Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip.

Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling.

Place triangles on baking sheets coated with cooking spray. Bake at 375° until golden brown, 10-12 minutes. Meanwhile, mash avocado with the mayonnaise, sour cream and vinegar. Serve with warm appetizers.