Barb's Firecrackers

Barb's Firecrackers

4
Prairierose31 1

"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

1 h 20 m {{adjustedServings}} servings 64 cals
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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 64 kcal
  • 3%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
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Reviews

4
  1. 9 Ratings

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I did not add the chile peppers only because I knew that my husband and kids would not like them. Instead of making appetizers out of this recipe, I actually made this into lunch wraps for my fa...

Everyone loved these little delights. I added crushed red peppers and cayenne pepper to give it a little more kick. I also nixed the cupcake liners and displayed them on a platter with the chopp...

Pretty good, however a little too mushy.