Spicy Mustard Stir-Fry Bites
Recipe from
Better Homes and Gardens
Make the filling for these mini chicken or beef fajita appetizers in the slow cooker, then assemble at party time.
Servings:
about 25 appetizers
Ingredients
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Nonstick cooking spraysee savings
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1 pound packagedchicken, pork, or beef stir-fry stripssee savings
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1/2 cupwatersee savings
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1/2 cupspicy brown mustardsee savings
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4 teaspoonsfajita seasoningsee savings
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5 7 to 8-inchflour tortillas, warmed*see savings
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1 mediumred, green, and/or yellow sweet pepper, seeded and cut into thin stripssee savings
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Snipped fresh cilantro and/or sliced green onion (optional)see savings
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Directions
1.
Lightly coat a large skillet with nonstick cooking spray. Heat over medium-high; add stir-fry strips. Cook and stir until browned. Drain off fat.
2.
For sauce, in a 1-1/2-quart slow cooker combine water, mustard, and fajita seasoning. Add browned chicken, pork, or beef, stirring to coat with sauce.
3.
Cover and cook on low-heat setting, if available, for 6 to 7 hours. Using a slotted spoon, remove meat from cooker. Use two forks to shred meat. Discard juices in cooker.
4.
Divide meat mixture evenly among the warmed tortillas. Top with sweet pepper strips and, if desired, cilantro and/or green onion. Roll up tortillas. Using a serrated knife, cut filled tortillas crosswise into bite-size pieces. If desired, skewer with decorative toothpicks. makes about 25 appetizers.
Note
To warm tortillas, stack tortillas and wrap tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through.
Note
Some 1-1/2-quart slow cookers include variable heat settings; others offer only one standard (low) setting. The 1-1/2-quart slow cooker recipes in this book were only tested on the low-heat setting, if one was present.
Nutrition information
Per serving: Calories 47, Total Fat 1 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 13 mg, Sodium 131 mg, Carbohydrate 4 g, Total Sugar 0 g, Fiber 0 g, Protein 5 g. Daily Values: Vitamin C 19%, Calcium 2%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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