Best 7 Mexican Pick Up Sticks Recipes

BAKED MEXICAN CHEESE STICKS

Steps:

• Place the flour in a shallow bowl or plate. In a separate bowl, whisk together the egg and 1 tablespoon water. In another shallow bowl or plate, combine the panko, cilantro, salt and pepper.
• Begin by coating the mozzarella sticks in batches of 2, first dredging in the flour mixture and shaking off excess. Then dip in the egg mixture, letting any excess drip off. Finish by dredging in the panko crumb mixture and shaking any off excess. Transfer the breaded cheese sticks to a sheet pan greased with nonstick cooking spray. Cover and freeze until frozen, about 4 hours and up to 2 days (this will lessen the oozing of the cheese).
• Preheat the oven to 400 degrees F.
• Lightly spray the cheese sticks with nonstick cooking spray. Bake until the cheese is soft and the sticks are lightly browned, about 12 minutes.

MEXICAN PICK-UP STICKS

Steps:

• Combine all snacks in 9x13 baking dish.
• Sprinkle with Taco seasoning.
• Drizzle with melted butter.
• mix well.
• Bake at 250° for 55 minutes stirring every 15 minutes.
• Enjoy.

MEXI-ROLLUPS

Steps:

• Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and taco seasoning in a large mixing bowl.
• Spread some of the mixture over most of 1 tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

BAKED MEXICAN CHIPS ON A STICK

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
• Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces.
• Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral.
• Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle taco seasoning on top.
• Roast in the preheated oven until browned and crisp, 17 to 18 minutes. Season with sriracha sauce and sea salt.

TACO PICKUP STICKS

Steps:

• In a large bowl, combine the potato sticks, onions and peanuts. Combine butter and taco seasoning. Pour over potato stick mixture and toss to coat. , Place in three ungreased 15x10x1-in. baking pans. Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Store in airtight containers.

MEXICAN ROLL-UPS

Steps:

• In a small bowl, combine the first seven ingredients. Spread over tortillas. Roll up tightly and wrap in plastic. Refrigerate for 1 hour or until firm. , Unwrap and cut into scant 1-in. slices. Serve with salsa if desired.

MEXICAN ROLL UPS

Steps:

• For each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add about 3 ounces of beef on top of the lettuce for each tortilla. Divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla.
• Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. To eat, peel back the paper or foil.