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| Barb's Firecrackers |
"I needed something to bring to my niece's 4th of July party. I wanted something portable, simple to make, and of course really tasty! I love Mexican food so this recipe in inspired from south of the border, yet created in New England. You can adjust the heat on the recipe by using a hotter or milder taco seasoning."
Ingredients :
- 2 (16 ounce) cans refried beans
- 2 envelopes taco seasoning mix (such as McCormick® Original)
- 1 (16 ounce) container soft cream cheese
- 2 (7 ounce) containers prepared guacamole
- 8 (10 inch) flour tortillas, or as needed
- 72 paper cupcake liners in different colors
- 2 fresh red chile peppers, seeded and cut into thin strips - or as needed
- 2 green onions, chopped
Instructions :
| Prep : 20M | Cook : 72M | Ready in : 1H20M |
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- Stir refried beans and taco seasoning mix together in a bowl. Place soft cream cheese in a separate bowl and stir until the cream cheese is workable; thoroughly mix in the prepared guacamole.
- Lay a tortilla onto a work surface and spread with 1/2 cup of bean mixture in a smooth, even layer; top with 1/2 cup of guacamole mix in a layer. Roll up the tortilla into a log and moisten the far edge with a little water to seal. Wrap rolled tortillas tightly in plastic wrap and refrigerate until firm, 1 hour to overnight.
- To serve, unwrap the rolls and trim off the uneven edges of each roll; cut into 1-inch pieces. Place a piece into each cupcake paper and insert a red pepper strip into the end for a wick. Sprinkle appetizers with chopped green onion.
Notes :
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