Best 2 Mexican Mini Veggie Pies Recipes
Mexican mini veggie pies are a delightful appetizer or snack that combines the vibrant flavors of Mexican cuisine with the convenience of individual-sized portions. Filled with a medley of colorful vegetables, such as bell peppers, corn, black beans, and zucchini, these savory pastries offer a satisfying blend of textures and tastes. Encased in a golden brown crust, each bite bursts with a fiesta of spices, herbs, and the irresistible aroma of Mexican spices. Whether you are hosting a party, preparing a quick lunch, or simply craving a tasty treat, these mini pies are sure to tantalize your taste buds and leave you craving more.
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IMPOSSIBLY EASY MEXICAN MINI VEGGIE PIES
Make these delicious cheesy pies stuffed with black beans, onion and corn - made using Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch skillet, heat oil over medium-high heat. Add onion, chiles, frozen corn and garlic; cook 5 minutes, stirring occasionally. Add oregano, salt, lime juice, beans and cilantro, stirring until combined. Remove from heat. Cool 5 minutes; stir in cheese.
- In medium bowl, stir baking mixture with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup veggie mixture. Spoon 1 tablespoon baking mixture onto veggie mixture in each muffin cup.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean, and tops are golden brown. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 5 minutes, and serve with garnishes.
Nutrition Facts : Calories 350, Carbohydrate 27 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving (2 Mini Pies), Sodium 650 mg, Sugar 6 g, TransFat 1/2 g
MEXICAN MINI VEGGIE PIES RECIPE - (4.7/5)
Provided by á-174535
Number Of Ingredients 20
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In 10-inch skillet, saute the chopped onion, chiles, corn and garlic until the onion are garlic are soft. Cool about 5 minutes and add the rest of the ingredients for the veggie mixture. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup veggie mixture. Spoon 1 tablespoon baking mixture onto veggie mixture in each muffin cup. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with a dollap of sour cream, avocado and cherry tomatoes. Expert Tips: If your family does not like spicy food, substitute the chipotles in adobo with 1 teaspoon ground cumin. Easy Mexican Mini Veggie Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you'll be starting with a cold pie. Watch carefully for doneness.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
- Use Fresh, High-Quality Vegetables: The fresher your vegetables are, the better your mini pies will taste. If possible, buy organic vegetables from a local farmer's market.
- Don't Overcook the Vegetables: The vegetables should be cooked until they are tender but still have a little bit of crunch. Overcooked vegetables will be mushy and bland.
- Use a Good Quality Pie Crust: You can either make your own pie crust or buy a pre-made one. If you are making your own, be sure to use a recipe that makes a flaky, buttery crust.
- Don't Overfill the Pie Shells: When you are filling the pie shells, be sure to leave a little bit of room at the top so that the filling doesn't bubble over.
- Bake the Pies Until They Are Golden Brown: The pies should be baked until the crust is golden brown and the filling is bubbling. This will take about 20-25 minutes.
- Let the Pies Cool Before Serving: Once the pies are out of the oven, let them cool for a few minutes before serving. This will help the filling to set and prevent it from running out.
Conclusion:
These Mexican mini veggie pies are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a main course with a side salad. With their combination of fresh vegetables, flavorful spices, and flaky crust, these pies are sure to be a hit with everyone who tries them.
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