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Pampered Chef: Salsa bites

  1. pattikake

    pattikake Member

    436
    3
    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?!
     
    Sep 12, 2009
    #1
  2. Nanisu

    Nanisu Veteran Member Gold Member

    1,213
    12
    they are awesome!!
     
    Sep 12, 2009
    #2
  3. cookin to the top

    cookin to the top Member Gold Member

    412
    0
    I looked on Consultant's Corner- couldn't find the recipe. Would you please post?
     
  4. aksusan

    aksusan Member

    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
     
    Sep 14, 2009
    #4
  5. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
    1
    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...
     
    Sep 14, 2009
    #5
  6. aksusan

    aksusan Member

    109
    0
    you know, I didn't really read it, just copied & pasted. :) you're probably right.
     
    Sep 15, 2009
    #6
  7. pattikake

    pattikake Member

    436
    3
    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.
     
    Sep 15, 2009
    #7
  8. PamperedchefDaly

    PamperedchefDaly Member Gold Member

    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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