NACHO CHEESE BITES
These pizza ball bites are filled with mild spicy cheese. When baked, the cheese melts so that you are met with oozing cheese when you bite into the dough ball.
Provided by Kirbie
Categories Appetizer
Time 30m
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F and grease a 9-inch pie pan.
- Cut cheese into small cubes about 1/2 inch x 1/2 inch x 1/2 inch. Make round balls with pizza dough, about 1 inch in diameter. Flatten dough balls and stuff with a piece of cheese and then seal balls back up. Smooth the dough balls so they are round.
- Place finished dough balls into pie pan, lining them next to each other and covering plate.
- Bake for about 20 minutes until tops are golden brown.
- Serve warm with a side of additional melted cheese sauce.
Nutrition Facts : Calories 474 kcal, Carbohydrate 91.3 g, Protein 14.9 g, Fat 6.1 g, SaturatedFat 1.6 g, Cholesterol 0.9 mg, Sodium 1135.1 mg, Fiber 2.9 g, Sugar 11.9 g, ServingSize 1 serving
NACHO CHEESE BITES
Bite-size appetizers are always perfect for entertaining--these fit into both casual settings or more upscale cocktail parties. Serve with additional salsa for dipping.
Categories nacho nacho cheese
Time 1h25m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese and salsa in a small bowl.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 12-inch rectangle. Cut into 20 (3-inch) squares. Place about 1 tablespoon cheese mixture in the center of each pastry square. Top each with 1 olive piece, if desired. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture and sprinkle with the chili powder.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
NACHO CHEESE BITES
Bite-size appetizers are always perfect for entertaining--these fit into both casual settings or more upscale cocktail parties. Serve with additional salsa for dipping.
Time 1h25m
Yield Serves: 20
Number Of Ingredients 7
Steps:
- Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese and salsa in a small bowl.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 12-inch rectangle. Cut into 20 (3-inch) squares. Place about 1 tablespoon cheese mixture in the center of each pastry square. Top each with 1 olive piece, if desired. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture and sprinkle with the chili powder.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
NACHO BITES
Steps:
- Build individual chips into nachos by adding Refried Beans and pico de gallo. Finish each with a drizzle of Chipotle Cashew Cream and a pickled jalapeno.
- In a medium pot over medium heat, bring the black beans, cumin, chili powder and some salt to a simmer; simmer until heated through, 5 to 8 minutes. Transfer to a food processor and blend until smooth.
- Combine the cashews, cilantro, chipotle, lime juice, 1/4 cup water and some salt in a blender and blend until smooth. Add more water if mixture is too thick.
NACHO CHEESE BITES
Bite-size appetizers are always perfect for entertaining - these fit into both casual settings or more upscale cocktail parties. Serve with additional salsa for dipping.
Provided by Allrecipes Member
Time 1h10m
Yield 20
Number Of Ingredients 7
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork. Stir the cheese and salsa in a small bowl.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15x12-inch rectangle. Cut into 20 (3-inch) squares. Place about 1 tablespoon cheese mixture in the center of each pastry square. Top each with 1 olive piece, if desired. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto a baking sheet. Brush the pastries with the egg mixture and sprinkle with the chili powder.
- Bake for 15 minutes or until the pastries are golden. Serve warm or at room temperature.
Nutrition Facts : Calories 84.9 calories, Carbohydrate 4.6 g, Cholesterol 16.5 mg, Fat 6 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.5 g, Sodium 140.6 mg, Sugar 0.6 g
NACHO SCOOPS
Serve your clan a big ol' platter of these fun and crazy-tasty nacho bites as you cheer for your team. You'll score big with tortilla chips filled with creamy, spicy cheese and beef! -Raine Gottess, Coconut Creek, Florida
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, diced tomatoes and chopped green chilies. Cook and stir until thickened, 5-7 minutes., Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted., Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend., Bake at 375° until heated through, about 5 minutes. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.
Nutrition Facts :
SPICY CHEESE BITES
Classic French nibbles that are devilishly moreish
Provided by Good Food team
Categories Dinner, Snack, Starter, Supper
Time 25m
Yield Makes around 24
Number Of Ingredients 6
Steps:
- Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
- Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
- When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.
Nutrition Facts : Calories 103 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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