party foods - 4 recipes
Top rated party foods recipes
Spicy Chicken & Bean Dip
![Spicy Chicken & Bean Dip](/media/6a/f2/368f05026c9a1009b4c999c39b0b500fe031.jpg/tsp/spicy-chicken-and-bean-dip.jpg)
By á-10360
Easy crockpot preparation simplifies this spicy chicken and bean dip
- 2 (8-ounce) tubs cream cheese with chive and onion
- 1 (10-ounce) can tomatoes and green chile peppers, chopped
- 1/4 cup milk
- 1 teaspoon ground cumin
- 1/2 teaspoon fajita seasoning
- 2 cups chicken, cooked and finely chopped
- 2 cups (8 ounces) American cheese, shredded
- 2 cups (8-ounces) Monterey Jack cheese, shredded
- 1 (15-ounce) can white kidney (cannellini) or small white beans, rinsed and drained
- 2 tablespoons fresh cilantro, snipped
- Pita wedges, toasted, and/or tortilla chips
Chicken Chili Nachos
![Chicken Chili Nachos](/media/a7/96/6c633b2584597caf06e945e082a108acbdee.jpg/tsp/chicken-chili-nachos.jpg)
By dcarriger56
1. In a large skillet coated with cooking spray, saute the chicken until no longer pink
- 1 pound of bonelessskinless chicken, shredded
- 1 can(10 ounces) diced tomatoesand green chiles, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (16 ounces) chili beans, undrained
- 1 teaspoon paprika
- 1 teaspoonground cumin
- 1/2 teaspooncayenne pepper
- 1 package (13-1/2) tortilla chips
- 1-1/2 cups (6 ounces) shredded mexican cheese
Spicy Chicken Pasties
![Spicy Chicken Pasties](/media/04/ef/c6099b89f345305b6d5b9724db9f1b9593fa.jpg/tsp/spicy-chicken-pasties.jpg)
By á-478
Preheat oven to 180C, 350F
- 2 TBSP oil
- 1 small onion, fine chop
- 1 garlic, crushed
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp chili powder
- 300 g chicken mince
- 1/3 cup frozen peas
- 1 TBS fresh coriander
- 5 sheets ready rolled puffpastry
- 1 egg lightly beaten
Chicken Chili Cheese Cups
![Chicken Chili Cheese Cups](/media/83/44/962e8bd1a0df739eff87fc38fb0be3f21d10.jpg/tsp/chicken-chili-cheese-cups.jpg)
By jlawrin
1. Heat the oven to 350°
- 2 eggs
- 1/2 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup cooked chicken, finely diced
- 1 (4-ounce) can diced green chilies
- 2 tablespoons finely chopped cilantro
- 1/2 cup shredded Monterey Jack
- 30 mini phyllo shells
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