GRILLED POLENTA BITES WITH BLACK BEAN SALSA
Grilled polenta rounds are crispy on the outside, tender on the inside, and topped with a fresh salsa for a light and refreshing appetizer in the hot summer months.
Provided by Soup Loving Nicole
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
- Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 18.8 g, Fat 3.6 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 689.3 mg, Sugar 1.4 g
GRILLED MARGARITA CHICKEN BITES WITH SALSA-SOUR CREAM DIP
From the Margarita Cookbook...considerably greater than the sum of it's parts. Try the dip on the chicken, the the chips in the dip. Top a chip with chicken then add the dip, etc.
Provided by little_wing
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine lime juice, tequila, Triple Sec, olive oil, and garlic in glass bowl. Set aside small amount for basting.
- Add chicken and toss to coat.
- Marinate for 20 minutes.
- Meanwhile, stir together cheese, sour cream, salsa, chili powder and salt. Let stand at room temperature.
- Heat grill to medium hot.
- Spear chicken pieces onto skewers.
- Lay skewers on grill and cover.
- Grill for 4 minutes, then baste with marinade, turn, cover and grill for 2 minutes.
- Baste again and finish cooking, about 2-3 more minutes.
- Remove chicken from skewers and sprinkle with cilantro.
- Serve with dip and chips.
Nutrition Facts : Calories 300.5, Fat 22.5, SaturatedFat 12.2, Cholesterol 74.3, Sodium 428.6, Carbohydrate 6.2, Fiber 0.8, Sugar 1.5, Protein 19.3
CHEDDAR-SALSA BISCUIT BITES
Whip up a batch of cheesy biscuits with salsa and they'll be piping hot and ready to serve in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Generously grease large cookie sheet with shortening or cooking spray. In large bowl, stir together flour and cheese. Add remaining ingredients; stir just until blended.
- On lightly floured surface, knead dough gently just until smooth. Press or roll out dough to 12x6-inch rectangle. With sharp knife or pizza cutter, cut dough into 1-inch-wide strips; cut each strip into 2-inch pieces. With thin spatula, place strips about 1/2 inch apart on cookie sheet.
- Bake 11 to 13 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Biscuit Bite, Sodium 130 mg, Sugar 0 g, TransFat 0 g
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
SALSA BITES
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
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.
SALSA BITES
I have been making these for years, They are quick and easy and great for a get together, I am always asked for the recipe. enjoy!
Provided by Gail Herbest
Categories Other Snacks
Time 20m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 400 degrees; Grease 2 muffins pans (12 count each) set aside
- 2. in medium bowl mix together the eggs, salsa,flour and onion powder, stir in cheese
- 3. spoon about one Tbsp of mixture into each muffin cup
- 4. bake for 10 minutes or until lightly golden brown.serve warm or at room temperature. pass extra sauce and or sour cream if desired
- 5. **** I spray the muffin pans with cooking spray. Instead of onion powder you can use 2 Tsp of chili powder, add 2 Tbsp of chopped green onion, or green pepper if desired.
SOUTHWEST SALSA RICE BITES APPETIZER
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
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
SALSA DIP APPETIZER BITES
Steps:
- 1. Heat oven to 400 degrees. 2. Cut Velveeta into 2 slices, then cut each slice into 15 cubes. 3. Place phyllo shells on baking sheet. Fill each 1 Velveeta cube and about 1 t. salsa. 4. Bake 10 min. or until Velveeta is melted and edges of shells are golden brown. Garnish with cilantro.
SALSA DIP APPETIZER BITES
Need a simple salsa dip recipe? Incorporate it into these Salsa Dip Appetizer Bites that are easy to eat and super tasty. Serve them on game day!
Provided by My Food and Family
Categories Bread
Time 20m
Yield 5 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 640 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 3 g, Protein 7 g
CHEDDAR-SALSA BISCUIT BITES
Whip up a batch of cheesy biscuits with salsa and they'll be piping hot and ready to serve in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Generously grease large cookie sheet with shortening or cooking spray. In large bowl, stir together flour and cheese. Add remaining ingredients; stir just until blended.
- On lightly floured surface, knead dough gently just until smooth. Press or roll out dough to 12x6-inch rectangle. With sharp knife or pizza cutter, cut dough into 1-inch-wide strips; cut each strip into 2-inch pieces. With thin spatula, place strips about 1/2 inch apart on cookie sheet.
- Bake 11 to 13 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Biscuit Bite, Sodium 130 mg, Sugar 0 g, TransFat 0 g
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
SALSA DIP APPETIZER BITES
Need a simple salsa dip recipe? Incorporate it into these Salsa Dip Appetizer Bites that are easy to eat and super tasty. Serve them on game day!
Provided by @MakeItYours
Number Of Ingredients 4
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.
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