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Chili-Cheese Rounds (2 PTS)

  • 30servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsCopper, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 oz 454g Fat-free refried beans

  2. 1/4 cup 15g / 1/2oz Onions - finely chopped

  3. 1 teaspoon 5ml Tabasco sauce

  4. 2 cups 220g / 7.8oz Bisquick® baking mix

  5. 1 cup 237ml Sour cream

  6. 4 oz 113g Green chiles - drained, seeded and 1 cup 146g / 5.1oz Monterey jack cheese - (about 4 oz)

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees. Mix beans, onion and pepper sauce; reserve. Mix baking mix and sour cream until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board.

  2. Knead 20 times. Roll dough 1/4 inch thick. Cut with floured 2 inch cutter. Place on ungreased cookie sheet. Press a deep indentation about 1 1/2 inches in diameter in center of each round with floured hands. Fill each with generous teaspoon of bean mixture; spread within indentation. Top each with chilies and cheese. Bake until light brown, 10 to 12 minutes. About 30 appetizers.

  3. Olive-Cheese Rounds: Substitute 1 can (2 1/4 oz) sliced ripe olives (about 1/2 cup) for the chilies.

  4. MC Formatted by Donna (skywkn@gte.net); AllSCRAP-bookRecipes

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