Mini Mexican Chili Bites Food

MINI MEXICAN CHEESE BALLS

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.

CHOCOLATE CHILI BITES

Steps:

• Pre-heat your oven to 400°F.
• Melt the butter with the chocolate in a small saucepan or in a bowl in the microwave. If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass.
• Transfer the melted chocolate and butter into a mixing bowl and add the sugar, stirring it in with a wooden spoon.
• Let the mixture cool a little.
• Add the eggs one by one, mixing well with the spoon after each addition.
• Add a rounded tablespoon of flour and mix well.
• Stir in the chili powder.
• Pour the dough into non-stick or silicone petit four molds, and bake for ten to twelve minutes. The top should look set, but the inside should still be on the soft side.
• Let the the mini bites cool down enough to unmold them, then turn them out on a rack to cool completely while you cook the other batches. Store in a plastic container, refrigerate, and take out about an hour prior to serving the next day.

MINI MEXICAN CHILI BITES

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.

MINI MEXICAN QUICHES

Steps:

• In a small bowl, beat butter and cream cheese until smooth. Gradually add flour; beat until well blended. Shape into 24 balls; cover and refrigerate for 1 hour. , Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell. In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. , Bake at 350° for 30-35 minutes or until a golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.