Salsa Bites Recipes

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

Salsa Bites image

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.

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

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

Cheesy Salsa Bites image

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

Ingredients

1 bolillo (4 inch), cut lengthwise in half
2 Tbsp. KRAFT Real Mayo
1/2 cup refried beans
1/4 cup salsa
2 KRAFT Singles, cut into quarters

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

Southwest Salsa Rice Bites Appetizer image

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

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

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

Salsa Dip Appetizer Bites image

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

Ingredients

1/4 lb. (4 oz.) VELVEETA
2 pkg. (2 oz. each) frozen mini phyllo shells
2/3 cup TACO BELL® Thick & Chunky Salsa
30 fresh cilantro sprigs

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