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Please choose the photo size desired for you particular use. In most cases, there are 3 distinct sizes to make it convenient for our guests. |
Description:
Yield: Makes 48 appetizers (8 servings)
3 cups cooked brown rice, cooled
1 cup shredded pepper jack cheese
4 eggs
1 16-ounce jar medium (or hot) thick and chunky-style salsa
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup crushed corn or tortilla chips
Additional salsa and sour cream for garnish (optional)
Preheat oven to 350 degrees. Combine rice and cheese in large bowl; set aside. In 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 tablespoons 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.
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Photo ID: 58-41
| Photo Title: Southwest Salsa Bites | Purchase Digital Photo Quality: High Quality
Dimensions: 900(px) x 676(px)
File Size: 1.24(mb)
Price: Free Download Download
Quality: Other1
Dimensions: 600(px) x 450(px)
File Size: 0.09(mb)
Price: Free Download Download
Quality: Other2
Dimensions: 800(px) x 600(px)
File Size: 0.14(mb)
Price: Free Download Download
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