Chili-Cheese Rounds (2 PTS) Recipe - Cooking Index
Chili-Cheese Rounds (2 PTS) Recipe - Cooking Index
| 16 oz | 454g | Fat-free refried beans |
| 1/4 cup | 15g / 0.5oz | Onions - finely chopped |
| 1 teaspoon | 5ml | Tabasco sauce |
| 2 cups | 220g / 7.8oz | Bisquick® baking mix |
| 1 cup | 237ml | Sour cream |
| 4 oz | 113g | Green chiles - drained, seeded and |
| 1 cup | 146g / 5.1oz | Monterey jack cheese - (about 4 oz) |
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.
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.
Olive-Cheese Rounds: Substitute 1 can (2 1/4 oz) sliced ripe olives (about
1/2 cup) for the chilies.
MC Formatted by Donna ([email protected]); AllSCRAP-bookRecipes
Source:
Filebox Recipe Collection
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