Beer-Cheese Appetizers (80)
Source of Recipe
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Beer-Cheese Appetizers (80)
Simple & Delicious February/March 2013
Not yet rated.
Prep: 25 min. Bake: 5 min./batch
Yield: 80 appetizers (1-3/4 cups sauce).
Featuring kitchen staples like salsa, refried beans, sour cream and two types of cheese, this crowd-pleasing appetizer comes together faster than a two-minute drill. Kristy Wilshire, Pittsburgh, Pennsylvania
Ingredients:
2 cups biscuit/baking mix
1/2 cup shredded cheddar cheese
1/2 cup beer or nonalcoholic beer
2 tablespoons butter, melted
Sesame and/or poppy seeds
CHEESE SAUCE:
1 package (8 ounces) process cheese (Velveeta), cubed
1/2 cup refried beans
2 jalapeno peppers, seeded and chopped
1/4 cup sour cream
1/4 cup salsa
Directions:
1. Preheat oven to 450°. Combine biscuit mix and cheese in a large bowl. Stir in beer until a soft dough forms. Turn onto a floured surface; knead 5 times. Roll into a 16x10-in. rectangle. Cut into 2-in. squares; cut each square in half diagonally.
2. Place 1 in. apart on greased baking sheets. Brush with butter; sprinkle with seeds. Bake 6-8 minutes or until lightly browned. Remove to wire racks to cool.
3. For sauce, combine remaining ingredients in a small saucepan. Cook and stir over medium heat until cheese is melted. Serve immediately with triangles.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
1 triangle with 1 teaspoon sauce equals 31 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 88 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein.
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