Best Nacho Bites Recipes

NACHO CHEESE BITES

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese and salsa in a small bowl.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 12-inch rectangle. Cut into 20 (3-inch) squares. Place about 1 tablespoon cheese mixture in the center of each pastry square. Top each with 1 olive piece, if desired. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture and sprinkle with the chili powder.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

NACHO BITES

Steps:

• Build individual chips into nachos by adding Refried Beans and pico de gallo. Finish each with a drizzle of Chipotle Cashew Cream and a pickled jalapeno.
• In a medium pot over medium heat, bring the black beans, cumin, chili powder and some salt to a simmer; simmer until heated through, 5 to 8 minutes. Transfer to a food processor and blend until smooth.
• Combine the cashews, cilantro, chipotle, lime juice, 1/4 cup water and some salt in a blender and blend until smooth. Add more water if mixture is too thick.

NACHO BITES

Steps:

• Brown hamburger and taco seasoning well. Flatten each roll into a 4-inch square. Place about 1 tablespoon seasoned ground beef in one corner of each flattened roll. Top with 1-2 jalapeno slices, 2 cubes cheese and 1 teaspoon diced onion. Moisten edges of dough square with water. Fold opposite corner over filling to make a triangle. Press edges together to seal. Place on a sprayed baking sheet. Bake at 350°F 15-20 minutes or until golden brown. Serve with sour cream, fresh salsa and guacomole.

LOW-CARB CHICKEN NACHO BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
• Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
• Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.