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Chili- Cheese Rounds
Ingredients:
1 can (16 oz.) refried beans
1/4 c. finely chopped onion
1 tsp. red pepper sauce
2 c. Bisquick baking mix
1 c. sour cream
1 can (4 oz.) whole green chilies, drained, seeded and chopped
1 c. shredded Monterey Jack cheese
1 can (16 oz.) refried beans
1/4 c. finely chopped onion
1 tsp. red pepper sauce
2 c. Bisquick baking mix
1 c. sour cream
1 can (4 oz.) whole green chilies, drained, seeded and chopped
1 c. shredded Monterey Jack cheese
Directions:
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" thick. Cut with floured 2" cutter. Place on ungreased cookie sheet. Press a deep indentation about 1 1/2" in diameter in center of each round with floured hands. Fill each with generous tsp. of bean mixture; spread within indentation. Top with chilies and cheese. Bake until light brown, 10 to 12 minutes. Makes about 30 appetizers.
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" thick. Cut with floured 2" cutter. Place on ungreased cookie sheet. Press a deep indentation about 1 1/2" in diameter in center of each round with floured hands. Fill each with generous tsp. of bean mixture; spread within indentation. Top with chilies and cheese. Bake until light brown, 10 to 12 minutes. Makes about 30 appetizers.
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