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Mini Nacho Cups


This appetizer will start your meal off with a bang! They’re quick to assemble and pack a real flavor punch.   Yield: 32 mini nachos


Prepare the Mini Nachos

1. Slice each egg roll wrapper diagonally into four triangles.
2. Spray cupcake pans. Place each wrapper in a cupcake holder and press it down. Spray the tops of the egg roll wrappers with oil spray and bake at 400 degrees Fahrenheit for six minutes.
3. Slice the beef fry into small strips and mix with the barbecue sauce. Sauté until it starts to get a bit crispy, then remove from the pan.
4. Add onions and pepper to the pan and sauté in the fat from the beef fry.
5. Place a spoonful of the vegetables into each egg roll cup and top with some beef fry.
6. Drizzle with Hot Honey-Mustard Sauce (see below). Sprinkle some scallions on top.

Prepare the Hot Honey-Mustard Sauce

1. In a bowl, whisk ingredients together until smooth.


Styling and photography by Chay Berger

(732) 901-5746