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Southwest Salsa Bites
Avoid the mess of serving a bowl of dip and individual chips with these Latin-inspired, bite-sized appetizers. Full of flavor and easy to prepare, they’re the perfect addition to any party. Use leftover rice to reduce the preparation time on game day.
| 3 cups (750 mL) | cooked U.S. brown rice |
| 1 cup (250 mL) | shredded pepper jack cheese |
| 4 | eggs |
| 1 | 16 oz (500 mL) jar medium thick and chunky style salsa |
| 1/2 cup (125 mL) | sour cream |
| 1/2 tsp (2 mL) | each salt and pepper |
| 3/4 cup (175 mL) | crushed corn tortilla chips |
| Additional salsa and sour cream for extra garnish
|
Preheat oven to 350°F (150°C).
Combine rice and cheese in large bowl; set aside.
In a medium bowl, beat eggs until well blended. Stir in salsa, sour cream, salt and pepper. Add salsa mixture to rice and cheese; mix well.
Spray miniature muffin pans with vegetable cooking spray. Spoon approximately 1-1/2 tbsp (20 mL) of rice mixture into each cup, filling to just below the rim. Sprinkle crushed chips over filling, pressing slightly with back of spoon.
Bake 15 to 20 minutes, or until lightly browned. Serve warm with additional salsa and sour cream, if desired.
Makes 48 appetizers
Source: USA Rice Federation, www.riceinfo.com