When you want an easy appetizer spread that feels elevated and indulgent, this pairing of creamy mushroom tartlets and bold buffalo chicken trumpets hits all the right notes. Rich, savoury wild mushroom tarts served with homemade Alfredo sauce balance perfectly against crispy quesadilla trumpets dipped in fresh, zesty Mexican-style salsa.
Using appetizers from Sealand keeps prep to a minimum while letting you add homemade touches that make everything feel special.
Perfect for holiday entertaining, cocktail parties, or casual get-togethers, this duo comes together quickly and plates beautifully.
Mushroom Tarts with Alfredo Sauce & Trumpets with Mexican Salsa
Rated 5.0 stars by 1 users
Category
Appetizers
Servings
6
Prep Time
5 minutes
Cook Time
15 minutes
This effortless appetizer pairing combines rich mushroom tartlets with silky Alfredo sauce and crispy quesadilla trumpets dipped in bright, zesty Mexican salsa.
Author:Sealand Quality Foods
Ingredients
-
1/2 a bag of Sealand Wild Mushroom Tartlets, frozen
-
1/2 a bag of Buffalo Chicken Quesadilla Trumpets , frozen
- 3 Tablespoons butter, unsalted
- 2 garlic cloves, minced
- 2 tablespoons flour
- 1 tablespoons fresh thyme leaves
- 1 cup milk
- 1 cup tables cream (18%)
- 1 teaspoon each salt and pepper to taste
- 1 cup parmesan cheese, more or less to taste
- 2 scallions , washed and trimmed
- 1 garlic clove
- 1/2 onion red
- 1/2 cup of fresh cilantro leaves , divided
- 1/4 cup of parsley leaves , divided
- 1 jalapeño pepper ( optional, seeded or not)
- 1 can of whole tomatoes
- 1/2 teaspoon of salt (or to taste)
- 1/4 teaspoon of pepper
- 1 teaspoon of dried oregano
- 1/2 teaspoon of cumin
- 1/2 teaspoon of chilli powder
- Juice of 1 lime
- 2 tablespoons of Ketchup
- 2 teaspoons of extra virgin olive oil
Alfredo Sauce
Easy Salsa
Directions
- Remove the Sealand Mushroom tartlets and trumpets from their sealable bags, and keep frozen.
- Preheat the oven to 375 degrees F.
- Line two baking sheets with parchment paper.
- Arrange the mushroom tartlets in one baking sheet in a single layer, and the quesadilla trumpets the other sheet, also in a single layer.
- Bake the two baking sheets for 10-12 minutes until golden and crisp.
- To make the salsa: Use a food processor, and add all ingredients starting form the scallions and up to the tomatoes. Process them until chunky and not fully smooth.
- Then add in the tomatoes and remaining ingredients and pulse the salsa a few more times to reach the desired consistency. Adjust the seasoning and set aside.
- To make the Alfredo sauce: preheat the butter in a small 3 quart pot over medium heat and add in the garlic. Cook the garlic for just 2 minutes until fragrant.
- Add the flour and cook for 4-5 minutes until toasty.
- Add the thyme, milk and cream.
- Whisk the sauce over medium heat until it simmers and thickens. Let it simmer for 5 mins.
- Season the sauce and finish off with parmesan cheese.
- Serve the buffalo chicken quesadilla trumpets with the salsa.
- Serve the mushroom tartlets with the Alfredo sauce.
- Enjoy
