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Salsa bites

pattikake

Member
Sep 17, 2007
433
2
I need to bring an appetizer to a gathering this afternoon. Has anyone made the Salsa Bites? The recipe is found with the product use & care card for the Deluxe Mini-Muffin pan. Just wondering if they are as good as they sound?!
 

Nanisu

Veteran Member
Gold Member
Sep 1, 2005
1,201
12
they are awesome!!
 

cookin to the top

Member
Gold Member
Mar 20, 2008
412
0
I looked on Consultant's Corner- couldn't find the recipe. Would you please post?
 

aksusan

Member
Apr 18, 2007
109
0
I found it after just searching w/ingredient "salsa" listed. Not sure why it didn't come up the other way. They sound awesome. Going to try them this week! Thanks for the recommendation.

Salsa Bites
Ingredients:
1 package (8 ounces) cream cheese, softened
1/3 cup thick and chunky salsa
2 eggs
1/2 cup (2 ounces) shredded cheddar cheese
2 tablespoons chopped ripe pitted olives

1 tablespoon chopped green onion
1 garlic clove, pressed
1/4 cup sour cream
2 tablespoons chopped fresh cilantro

Directions:

1. Preheat oven to 350°F. Whisk cream cheese in Classic Batter Bowl until smooth. Whisk in salsa and egg until well blended. Stir in cheese.
2. Chop olives and green onion with Food Chopper. Press garlic with Garlic Press. Stir into cream cheese mixture. Generously spray Deluxe Mini-Muffin Pan with vegetable spray. Fill muffin cups using Medium Scoop (1 per muffin cup).
3. Bake 15-18 minutes or until center is set. Let cool in pan 5 minutes. Remove and cool on Stackable Cooling Rack. Spread tops with a small amount of sour cream. Chop fresh cilantro using Kitchen Shears. Sprinkle over sour cream.

Yield: 24 servings

Nutrients per serving: Calories 66, Total Fat 6 g

© 2009 The Pampered Chef used under license.
The Pampered Chef
 

ChefPaulaB

Veteran Member
May 19, 2008
1,386
1
I found it after just searching w/ingredient "salsa" listed. Not sure why it didn't come up the other way. They sound awesome. Going to try them this week! Thanks for the recommendation.

Salsa Bites
Ingredients:
1 package (8 ounces) cream cheese, softened
1/3 cup thick and chunky salsa
2 eggs
1/2 cup (2 ounces) shredded cheddar cheese
2 tablespoons chopped ripe pitted olives

1 tablespoon chopped green onion
1 garlic clove, pressed
1/4 cup sour cream
2 tablespoons chopped fresh cilantro

Directions:

1. Preheat oven to 350°F. Whisk cream cheese in Classic Batter Bowl until smooth. Whisk in salsa and egg until well blended. Stir in cheese.
2. Chop olives and green onion with Food Chopper. Press garlic with Garlic Press. Stir into cream cheese mixture. Generously spray Deluxe Mini-Muffin Pan with vegetable spray. Fill muffin cups using Medium Scoop (1 per muffin cup).
3. Bake 15-18 minutes or until center is set. Let cool in pan 5 minutes. Remove and cool on Stackable Cooling Rack. Spread tops with a small amount of sour cream. Chop fresh cilantro using Kitchen Shears. Sprinkle over sour cream.

Yield: 24 servings

Nutrients per serving: Calories 66, Total Fat 6 g

© 2009 The Pampered Chef used under license.
The Pampered Chef

I know that you didn't type up the recipe, but just wondering, shouldn't that be the small scoop... I'd think that the medium would make it too full, from my experience...
 

aksusan

Member
Apr 18, 2007
109
0
you know, I didn't really read it, just copied & pasted. :) you're probably right.
 

pattikake

Member
Sep 17, 2007
433
2
  • Thread starter
  • #7
I ended up making these and they were a huge hit. They were gone in less than 5 minutes. And yes, the medium scoop is a bit too big.
 

PamperedchefDaly

Member
Gold Member
Jul 22, 2008
487
3
You could really get fancy and put the sour cream in the EAD (you may need more than 1/4 cup) Squirt a little on each salsa bite instead of spreading the sour cream. Then sprinkle the cilantro.

An easy way to snip cilantro (or parsley, for that matter) is to put it in a prep bowl, then snip away with the kitchen shears.
 

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