Salsa Bites Recipes
SALSA BITES
Yield 24 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Whisk cream cheese in Classic Batter Bowl until smooth. Whisk in salsa and egg until well blended. Stir in cheese.Chop olives and green onion with Food Chopper. Press garlic with Garlic Press. Stir into cream cheese mixture. Generously spray Deluxe Mini-Muffin Pan with vegetable spray. Fill muffin cups using Medium Scoop (1 per muffin cup).Bake 15-18 minutes or until center is set. Let cool in pan 5 minutes. Remove and cool on Stackable Cooling Rack. Spread tops with a small amount of sour cream. Chop fresh cilantro using Professional Shears. Sprinkle over sour cream.
Nutrition Facts :
SALSA BITES
Make and share this Salsa Bites recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 23m
Yield 24 bites
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, beat the cream cheese until smooth.
- Blend in salsa and eggs.
- Stir in cheddar cheese, olives, onion and garlic.
- Lightly spray mini muffin pan with oil, fill with mixture.
- Bake 15- 18 minutes until centers are set.
- Remove from oven and cool in the pan for 5 minutes.
- Top with additional salsa or sour cream if desired.
SOUTHWEST SALSA RICE BITES APPETIZER
Although this recipe sounds like another one named similarly, it has different proportions so be aware they are different.This recipe is for a unique appetizer with a southwest kick. Fun to make and fun to eat. Very simple ingredients but delicious. These were eaten so fast and everyone wanted the recipe guest and family alike. The rice gives it unique texture. I use cheddar pepper jack so you can too if you have trouble finding just pepper jack. Further, I used Japanese sticky rice (not Uncle Bens or the the like) and Tostitos salsa but you can sub in your favorites. The sticky rice really binds it. Picture coming. Enjoy! ChefDLH
Provided by ChefDLH
Categories Lunch/Snacks
Time 35m
Yield 12-24 bars or mini muffins, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 Degrees.
- Stir together 1½ cups cooked white or brown rice, 1 cup shredded pepper Jack cheese, 1 beaten egg, 1/3 cup salsa, 1/4 cup sour cream and salt and pepper to taste.
- Spray 24 mini muffin pan or mini bar pan with nonstick cooking spray and press equal amounts of rice mixture into each cup.
- Top with 1/3 cup crumbled tortilla chips and bake for 15 to 20 minutes or until tops are lightly browned.
- Top with salsa, sour cream and cilantro leaves.
Nutrition Facts : Calories 278, Fat 8.8, SaturatedFat 5.2, Cholesterol 56.2, Sodium 207.2, Carbohydrate 39.3, Fiber 1.5, Sugar 0.6, Protein 9.3
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