Southwest Salsa Bites
Get your guests palates buzzing with a Latin inspired appetizer full of whole grain nutrients and savoury flavours. Easy to prepare with leftover rice, hosts can spend less time in the kitchen and more time socializing. Bite sized for adults and kids alike, this dish is the perfect addition to any cocktail party or barbeque.
| 3 cups | cooked brown rice | 750 mL |
| 1 cup | shredded pepper jack cheese | 250 mL |
| 4 | eggs | 4 |
| 1 | 16 oz (500 mL) jar medium thick and chunky style salsa | 1 |
| 1/2 cup | sour cream | 125 mL |
| 1/2 tsp | each salt and pepper | 2 mL |
| 3/4 cup | crushed corn tortilla chips | 175 mL |
| 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 or 8 servings
Source www.riceinfo.com
*Check salsa, sour cream and tortilla chips for gluten.
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