CHEESE & JALAPENO BITES WITH SALSA & MOJITOS
These moreish, easy-to-make wraps are perfect for a casual party
Provided by Jane Hornby
Categories Canapes, Dinner, Starter
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 70 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.43 milligram of sodium
CHEESE BITES (TOTALLY ADDICTIVE)
Ridiculously addictive appetizers. I brought them to a party and everyone attacked them like starving piranha on a cow. I included them in a tin of cookies for my hubby's co-workers and one of them ate all of them before anyone else could try them. She also demanded the recipe. From the cookbook "Fix, Freeze, Feast" by Katie Neville and Lindsey Tkacsik. Make them ahead of time, keep in your freezer and bake what you need. I plan to have these on hand all the time.
Provided by Kitsune
Categories Lunch/Snacks
Time 45m
Yield 8 dozen, 16 serving(s)
Number Of Ingredients 7
Steps:
- Combine cheese, butter, flour, salt, and cayenne in a large bowl: knead into a dough.
- Roll dough into 1 inch balls and place on an un-greased baking sheet.
- If using olives, form each ball around 1 olive.
- If using pecans, press 1 pecan half onto each ball.
- Can bake them right now (see instructions below) or freeze for later.
- Place in trays in freezer for 30 minutes.
- Remove from freezer and place in freezer bags or container.
- Seal and freeze.
- Can bake them straight from freezer.
- Preheat oven to 425°F.
- Place cheese balls 3 inches apart on an un-greased baking sheet.
- Bake 15-17 minutes if frozen, 13-15 minutes if thawed.
CHEESY MINI MEATLOAVES WITH SALSA
Try something new when you make these Cheesy Mini Meatloaves with Salsa. These Cheesy Mini Meatloaves with Salsa are meatloaves with a taco twist!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Mix first 4 ingredients with 1 cup cheese and 1/2 cup salsa just until blended.
- Press into 12 muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each mini meatloaf. Place muffin pan on foil-covered baking sheet.
- Bake 20 to 25 min. or until meatloaves are done (160°F). Top with remaining salsa and cheese; bake 3 min. or until cheese is melted.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 560 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 2 g, Protein 19 g
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
CHEESY SALSA DIP
This dip is great for those Sunday afternoon football games or anytime you have friends and family over to visit. Quick and easy - my bywords when it comes to cooking for company.
Provided by Mysterygirl
Categories Lunch/Snacks
Time 5m
Yield 5 cups
Number Of Ingredients 5
Steps:
- In a microwave safe bowl, combine all ingredients.
- Microwave on high for 5 to 6 minutes, stirring every minute until smooth and heated through.
- Serve with tortilla chips.
Nutrition Facts : Calories 450.1, Fat 31.3, SaturatedFat 19.6, Cholesterol 97.4, Sodium 728, Carbohydrate 22.7, Fiber 6.9, Sugar 3.1, Protein 21.7
CHEESY AVOCADO BITES
Yum!
Provided by Wendy
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread butter onto 1 side of each baguette slice.
- Mix avocados, tomatoes, and onion in a bowl until smooth and consistent in texture; scoop onto butter-side of baguette slices. Sprinkle mozzarella cheese over avocado mixture layer. Arrange baguette slices on a baking sheet.
- Bake in the preheated oven until cheese is melted, about 7 minutes.
Nutrition Facts : Calories 397.2 calories, Carbohydrate 51.8 g, Cholesterol 16.2 mg, Fat 16.7 g, Fiber 6.9 g, Protein 13 g, SaturatedFat 5.2 g, Sodium 585.4 mg, Sugar 3.3 g
CHEESY SHELL TACO BITES
Make and share this Cheesy Shell Taco Bites recipe from Food.com.
Provided by Food.com
Categories Cheese
Time 30m
Yield 8 taco cups
Number Of Ingredients 10
Steps:
- For Shells:.
- Preheat oven to 350 degrees F.
- Using a tablespoon, scoop shredded cheese on to parchment and shape into a disk. Make sure each cheese disk does not touch the one next to it.
- Bake on a parchment-lined baking sheet for 7 minutes.
- Lift the melted cheese disks off of the parchment paper and press into mini-muffin tins. Let the cheese cool for 1-minute (or more) in the muffin tin so that they will hold their shape. Remove from muffin tin and set aside.
- For the Taco Filling:
- Cook hamburger until browned.
- Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
- Simmer for 3-5 minutes.
- Assembly:.
- Spoon beef mixture in cooled cheese cups and top with the 3 shredded cheese, sour cream, salsa, cubed avocados and cilantro.
Nutrition Facts : Calories 193.7, Fat 12.4, SaturatedFat 6.2, Cholesterol 56.6, Sodium 637.8, Carbohydrate 4.1, Fiber 1.2, Sugar 1.6, Protein 16.5
CHEESY SALSA BITES
How to divide a bolillo among four? This recipe for Cheesy Salsa Bites has all the answers-and a start-to-finish time of just 6 minutes.
Provided by My Food and Family
Categories Recipes
Time 6m
Yield Makes 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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