Exciting Escargots

Exciting Escargots - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1 cup unsalted butter

36 large escargots -- canned

3 tablespoons garlic -- minced

1 cup Margarita Jalapeno Salsa

2 tablespoons New Mexico red chiles -- crushed

12 flour or corn tortillas -- OR

1 small loaf French bread -- sliced

Directions

Preheat oven to 425F.
Melt butter in a skillet; add garlic & saute until garlic barely begins to turn golden. Place 6 escargots in each of 6 individual casseroles; drizzle evenly with garlic butter. Spoon 2 heaping tablespoons salsa evenly over escargots in each casserole; sprinkle 1 teaspoon of crushed chile over each. Bake 15 to 20 minutes or until sauce sizzles. Meanwhile, warm tortillas (or slice & warm French bread). Serve escargots with tortillas or bread for dunking in the sauce.
Makes 6 servings.

©
Published:




Latest Reviews

"Pork chops are coated with seasoned Italian crumbs and baked with an easy mushroom and..." - elizabeth mastaw

"Popcorn is coated with brown sugar and corn syrup caramel then baked for a crunchy treat." - cathy

"For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar,..." - collin

"I've tried so many pot roast recipes but never found one I thought was outstanding until I came upon THIS! I followed the instructions to the letter and it was the best I've ever had! There are only two of us so I cut it in half and it worked perfectly. I ran across another that is identical other than ... " - liz wilcox

"Delicious recipe! In a rush I was able to simmer for 45 mins and use some red wine that's been sitting in the cabinet. To make this healthier I used whole wheat thin spaghetti and no salt added cans except for the tomato paste." - zach g.

"Followed the recipe, and it was the best roast ever. I served it to four fiends, and they all wanted the recipe. We made sandwiches two days later and had the same results, best flavor for a sandwich from a pot roast ever." - glen r.

Happy cooking...