1 cn Refrigerated Cornbread
-Twists
1 ts Chili powder
1/3 c Old El Paso Taco Sauce
1 ts Cumin
1 cn Ripe olives (2.25 oz);
-Drained and sliced
1/4 c Red or green bell pepper;
-Chopped
2 tb Chopped onion
1 Jalapeno; seeded and chopped
4 oz Monterey jack cheese;
-Shredded
2 tb Chopped fresh cilantro;
-Optional
1. Heat oven to 400F. On ungreased 15x10x1-inch baking pan, unroll
cornbread twists; press together to form 15×6-inch rectangle. Prick dough
with fork; sprinkle with chili powder. Bake for 5 minutes.
2. Meanwhile, in small bowl, combine taco sauce and cumin; mix well.
3. Remove crust from oven. Spread taco sauce mixture over crust. Sprinkle
with olives, bell pepper, onion, chile and cheese.
4. Return to oven; bake an additional 8-12 minutes or until edges are
golden brown and cheese is melted. Sprinkle with cilantro. To serve, cut
into squares.
32 appetizers.
NOTES : RECIPE VARIATION: For a main dish pizza that will serve 4, add 8 oz
of crumbled cooked chorizo sausage with the rest of the toppings. Continue
with the recipe as directed.
Yields
32 Servings