Salsa Bites Food

SALSA BITES

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.

SALSA BITES

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.

CHEESY SALSA BITES

Steps:

• Place bread, cut-sides up, on microwaveable plate; spread both halves with mayo, then beans and salsa. Top with Singles.
• Microwave on HIGH 1 min. 20 sec. or until Singles are melted. Cut each bread piece in half.

SOUTHWEST SALSA RICE BITES APPETIZER

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.

CHEESE & JALAPENO BITES WITH SALSA & MOJITOS

Steps:

• Heat oven to 160C/140C fan/gas 3. Cut the tortillas into thirds, like a pie chart, then microwave for 1 min until hot. Roll each piece into a cone shape, then put loose-end down onto a baking sheet so they can't spring open. Bake for 20-25 mins until crisp and golden. Cool. Will keep in an airtight container for 2 days.
• For the filling, mix the crème fraîche, cheese, jalapeños and most of the chives together. Up to 10 mins before serving, spoon the filling into the cones and scatter with the rest of the chives. Serve with tomato salsa for dipping.

SALSA DIP APPETIZER BITES

Steps:

• Heat oven to 400ºF.
• Cut VELVEETA into 2 slices, then cut each slice into 15 cubes.
• Place phyllo shells on baking sheet. Fill each with1 VELVEETA cube and about 1 tsp. salsa.
• Bake 10 min. or until VELVEETA is melted and edges of shells are golden brown. Garnish with cilantro.