Salsa Bites Recipes

SALSA BITES

Salsa Bites image

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

Ingredients

8 ounces cream cheese, softened
1/3 cup thick & chunky salsa
2 eggs, lightly beaten
1/2 cup shredded cheddar cheese
2 tablespoons chopped pitted ripe olives
1 tablespoon green onion, chopped
1 clove garlic, finely minced

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

Southwest Salsa Rice Bites Appetizer image

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

Ingredients

1 1/2 cups white rice (cooked) or 1 1/2 cups brown rice (cooked)
1 cup shredded monterey jack pepper cheese
1 beaten egg
1/3 cup salsa (Tostitos is great)
1/4 cup sour cream
salt and pepper
1/3 cup crumbled tortilla chips
cilantro leaf

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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