"American Idol" Season 10 alum and food blogger Sarah Sellers has been posting her viewing-party snack recipes in Reality Rocks for two "Idol" seasons now, and now she is back to get your mouth watering on every night of Season 12. Tonight , "Idol" moves on to the auditions in San Antonio, in Sarah's native Texas, so of course she was especially inspired this week.
"In honor of my home state, I came up with a cheesy snack featuring my favorite type of food, Tex-Mex. Don't let the ingredient list scare you--they're easy to assemble and worth the extra effort," says Sarah. Enjoy!
Crispy Enchilada Minis with Rotisserie Relish
12 bite-size pieces
Ingredients:
Enchiladas
▪ 1/4 cup canola oil
▪ 6 corn tortillas
▪ 1/2 cup pepper-jack cheese, shredded
▪ 1/2 cup medium cheddar cheese, shredded
▪ 1/4 cup sour cream
▪ 3 tbsp yellow onion, diced
▪ 3 tbsp cilantro, minced
▪ 2 tbsp green chiles
▪ 1/4 tsp kosher salt
▪ 1/4 tsp crushed black pepper
Avocado Crema
▪ 2 avocados
▪ 3 tbsp sour cream
▪ 1 tsp fresh lime juice
▪ 1 tbsp cilantro, minced
▪ 1/4 tsp garlic powder
▪ 1/4 tsp kosher salt
▪ 1/4 tsp cracked black pepper
Relish
▪ 15oz can black beans, rinsed and drained
▪ 8oz can yellow corn kernels, rinsed and drained
▪ 2 tbsp cilantro, minced
▪ 2 tbsp red onion, diced
▪ 3 tbsp red bell pepper, diced
▪ 1 tbsp fresh lime juice
▪ 1/4 tsp kosher salt
▪ 1/4 tsp cracked black pepper
▪ 1 tsp cumin
▪ 1 tsp chile powder
▪ 1 cup shredded rotisserie chicken, skin removed
▪ *Side note: the crema and relish will make plenty for an extra snack. For another quick appetizer top some tortilla chips with the cheese and melt in the warm oven. Top it off with the relish and remaining crema.
Preheat oven to 400 degrees.
In a small skillet, heat the oil over medium-low heat. When the oil is hot, dip the tortillas one by one in the hot oil, until the edges are slightly crisp. Drain the excess oil on a paper towel and set aside.
Mix the pepper-jack and remaining 7 ingredients in a large bowl. Taste and adjust seasoning accordingly. Set aside.
For the relish, mix the black beans and remaining 10 ingredients in a large bowl. Taste and adjust seasoning accordingly. Set aside.
For the crema, mix together the avocado and remaining 6 ingredients in a medium-size bowl until nice and creamy. Taste and adjust seasoning accordingly.
Divide the cheese mixture into 6 even portions and carefully spoon each portion onto each tortilla. Fold the edges over the cheese, leaving the ends open. Lightly dab the edges with water to seal. Lay each tortilla seam side-down onto a small baking sheet. Bake until the cheese has melted, around 5-10 minutes.
Remove from the oven. Using a serrated knife, cut each tortilla in half and top with a tablespoon of the avocado crema, then top with the relish.
Bon appetit!
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com