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Apple Natchitos

My H-E-B Texas Life Magazine, October 2011



Quick and easy


Prep Time:

15 minutes

Cook Time:

2 minutes


16 servings
2 Natchitos each)


•  juice of 2 lemons

1  medium  green and red apple

1  c. chopped  H-E-B Unsalted Dry Roasted Peanuts

1  c.  H-E-B Shredded Monterey Jack Cheese

1/2  c.  H-E-B Sabor Tradicional Cajeta (milk caramel spread)


Heat oven to 450°F. Line 2 cookie sheets with foil and spray with non-stick cooking spray.

Combine lemon juice and 2 cups water in 2 quart mixing bowl. Core apples and cut each into 16 1/4-inch thin wedges. Dip into lemon water and drain on paper towels. Arrange on prepared cookie sheets.

Combine chopped peanuts and shredded cheese in a mixing bowl. Spoon 1 teaspoon peanut mixture on each apple slice. Use a fork to drizzle cajeta over apple slices. Bake 2 minutes or until cheese melts. Serve immediately. Can also be served cold without melting the cheese.
Nutritional Information
Serving size: 2, Calories: 130, Total Fat: 7g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 75mg, Carbohydrates: 13g, Dietary Fiber: 1g, Sugar: 10g, Protein: 5g
My H-E-B Texas Life Magazine, October 2011

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