Mini Mexican Chili Bites Recipes

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MINI MEXICAN CHEESE BALLS



Mini Mexican Cheese Balls image

Mini cheese balls with a Mexican flair pair perfectly with tortilla chips.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h30m

Yield 75

Number Of Ingredients 12

2 packages (8 oz each) cream cheese, softened
1 package (10 to 11 oz) chèvre (goat) cheese, softened
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher (coarse) salt
1/4 teaspoon freshly ground black pepper
3 cups crumbled queso fresco cheese
1 1/2 teaspoons ancho chile powder
2 tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can)
6 tablespoons chopped green onions (6 medium)
1 1/2 cups finely chopped pepitas (pumpkin seeds)
Tortilla chips

Steps:

  • In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
  • Stir in Flavor Stir-Ins. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 1-inch ball.
  • If not using immediately, cover and refrigerate up to 3 days, or freeze up to 1 month. Roll balls in chopped pepitas to coat before serving. Serve with tortilla chips, as desired.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cheese Ball, Sodium 90 mg, Sugar 0 g, TransFat 0 g

MINI MEXICAN CHILI BITES



Mini Mexican Chili Bites image

Baked in mini muffin pans, these chili bites are filled with chili, cheese, and olives--a real crowd pleaser!

Provided by HORMEL CHILI(R)

Categories     HORMEL® Chili

Time 20m

Yield 16

Number Of Ingredients 7

4 CHI-CHI'S® Burrito Size flour tortillas
1 (15 ounce) can HORMEL® Chili No Beans
¾ cup shredded Cheddar or Monterey Jack cheese blend
1 (2.25 ounce) can sliced ripe olives, drained
Shredded lettuce
½ cup sour cream
½ cup sliced green onions

Steps:

  • Heat oven to 425 degrees F. Using 3-inch round cookie cutter, cut circles from tortillas. Press tortilla circles into cups of mini muffin pan.
  • Spoon chili into each cup. Sprinkle with cheese and olives.
  • Bake 10 to 12 minutes or until the tortilla cups are crisp and cheese is melted.
  • Serve on bed of shredded lettuce with sour cream and green onions.

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