Best 17 Cheddar Bites Recipes

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Cheddar bites are a delectable appetizer or snack that combines the irresistible flavors of sharp cheddar cheese and a crispy coating. Whether you prefer them as a party pleaser, a game-day treat, or a simple indulgence, cheddar bites are a versatile dish that can be customized to suit your taste preferences. With a variety of recipes available, you can explore different cooking methods, ingredients, and flavors to create the perfect cheddar bite that will tantalize your taste buds. So, get ready to embark on a culinary journey and discover the secrets to making the most delightful cheddar bites that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHEDDAR PARMESAN CAULIFLOWER BITES RECIPE BY TASTY



Cheddar Parmesan Cauliflower Bites Recipe by Tasty image

Here's what you need: large cauliflower, flour, eggs, seasoned bread crumbs, parmesan cheese, cheddar cheese, olive oil

Provided by Merle O'Neal

Categories     Appetizers

Yield 10 servings

Number Of Ingredients 7

1 head large cauliflower, or 2 small cauliflowers
1 ½ cups flour
2 eggs
2 cups seasoned bread crumbs
½ cup parmesan cheese
½ cup cheddar cheese
olive oil, for baking

Steps:

  • Wrap cauliflower in a clean dish towel, then turn it upside down and bang it against the surface of your counter until you feel the cauliflower crack (be sure to rotate to break it up on all sides).
  • Pull florets off of stem and break apart the bigger florets into smaller pieces.
  • Microwave florets for 4 minutes.
  • Preheat oven to 425°F (220˚C).
  • In one small bowl, pour flour; in another, whisk two eggs; and in a medium bowl, combine your bread crumbs, Parmesan cheese, and cheddar cheese.
  • Coat each piece in flour, followed by the eggs and finally the bread crumb mixture.
  • Spray a baking sheet and place all cauliflower bites in it, then drizzle olive oil over them or spray with cooking spray.
  • Bake in the oven for 30 minutes or until golden brown.
  • Serve with marinara, ranch, or sour cream.
  • Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 41 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, Sugar 3 grams

PRETZEL BITES WITH QUICK CHEDDAR DIP



Pretzel Bites with Quick Cheddar Dip image

Although Americans chow down on plenty of crisp pretzels, there's something irresistible about the soft variety that makes them just as addictive, if not more so, than the crunchy version. When formed into bite-size nuggets, not only do they pop easily into your mouth, but they are also small enough to eliminate the temptation to double-dip in the Cheddar sauce. You can also offer up a bowl of mustard, or divide your Cheddar dip into three bowls, flavoring one with mustard and the other with caraway seeds. You may suspect that the large amount of baking soda to cook the pretzels is a typo; it's not. Believe us, it's the secret to the chestnut-brown color they develop during baking. Without it, the pretzels would look anemic. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Father's Day Feast. Menu also includes Grilled Rib Pork Chops with Sweet and Tangy Peach Relish and The Ultimate Brownie Sundae.

Provided by Elizabeth Green

Categories     Bread     Cheese     Bake     Super Bowl     Vegetarian     Kid-Friendly     Father's Day     Cheddar     Poker/Game Night     Party     Gourmet     snack     snack week     Small Plates

Yield Makes 8 dozen pretzel bites

Number Of Ingredients 15

Pretzel Dough:
1 cup warm water (100° to 110°F)
1 (1/4-ounce) envelope active dry yeast
3 cups bread flour or all-purpose flour plus more for work surface
1 tablespoon coarse kosher salt
2 tablespoons packed light brown sugar
1/2 stick (4 tablespoons) unsalted butter, well softened
Vegetable oil for bowl
Baking Pretzels:
8 cups water
1/2 cup baking soda
Pretzel salt (see Cooks' Notes) or coarse kosher salt
Cheddar Dip (see Cooks' Notes):
12 ounces good-quality Cheddar cheese, cut into 1-inch cubes
6 to 8 tablespoons dry white wine or water

Steps:

  • Make Pretzel Dough:
  • Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes. (If mixture doesn't foam, start over with new yeast.)
  • Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar.
  • Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface.
  • Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours.
  • Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days).
  • Punch down dough and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12-inch-long rope. Cut each rope into six (2-inch) pieces, and transfer to wax paper-lined rimmed baking sheets.
  • Bake Pretzels:
  • Heat oven to 450°F with racks in upper and lower third. Well oil 2 large baking sheets (about 17- by 12- inches).
  • In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets. Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks). Repeat with remaining pretzel bites, returning water to a boil between batches.
  • Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep chestnut brown, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes). Immediately transfer pretzel bites to wire racks to cool.
  • Make Cheddar Dip:
  • Purée cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes. Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time. Serve immediately, or chill, covered, and return to room temperature before serving.

BACON CHEDDAR BISQUICK® PANCAKE BITES



Bacon Cheddar Bisquick® Pancake Bites image

Serve these super-easy-to-make bite-sized bacon cheddar pancake bites with syrup or a dusting of powdered sugar.

Provided by Stephanie Wise

Categories     Side Dish

Time 20m

Yield 16

Number Of Ingredients 8

1 cup Original Bisquick™ mix
1/2 cup milk
1/4 cup real maple syrup
1 egg
4 bacon slices, crisply cooked, crumbled
1/4 cup shredded Cheddar cheese (1 oz)
Additional real maple syrup
Powdered sugar

Steps:

  • Heat oven to 350°F. Lightly spray 16 to 18 mini muffin cups with cooking spray.
  • In large bowl, stir together Bisquick® mix, milk, maple syrup and egg. Add bacon and cheese; stir just until combined. A few lumps may remain.
  • Pour batter evenly into mini muffin cups, filling nearly to the top of each cup.
  • Bake 10 to 15 minutes or until tops are light golden brown and spring back when lightly touched. Cool in pan 5 minutes. Remove from muffin cups to serving plates.
  • Serve pancake bites warm or at room temperature drizzled with maple syrup or sprinkled with powdered sugar.

Nutrition Facts : ServingSize 1 Serving

BACON-WRAPPED CHEDDAR EGG BITES



Bacon-Wrapped Cheddar Egg Bites image

Make and share this Bacon-Wrapped Cheddar Egg Bites recipe from Food.com.

Provided by Jill Shinsky

Categories     Breakfast

Time 35m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 5

6 -9 eggs
12 slices bacon
1 cup cheese (I prefer cheddar, but you choose)
1 cup meat (if you want more of a filling)
1 cup vegetables (if you want more of a filling)

Steps:

  • Preheat oven to 375.
  • Spray muffin tin.
  • Line each spot with a bacon around the edges.
  • Whip all eggs.
  • Mix in cheese and other desired toppings.
  • Evenly pour the egg mix into each spot, filling about 1/2 way (6 eggs for a flatter muffin) or 3/4 way (9 eggs for a taller muffin).
  • Bake about 25 minutes or until bacon is cooked.
  • Pop out and enjoy!

CHEDDAR AND SOUR CREAM CHEESE BITES RECIPE BY TASTY



Cheddar and Sour Cream Cheese Bites Recipe by Tasty image

Here's what you need: shredded cheddar cheese, cream cheese, sour cream, green onion, fresh dill, garlic, lemon juice, eggs, triscuits

Provided by Tasty

Categories     Snacks

Yield 50 balls

Number Of Ingredients 9

2 cups shredded cheddar cheese
8 oz cream cheese, softened
¼ cup sour cream
⅛ cup green onion, finely chopped
⅛ cup fresh dill, finely chopped
1 clove garlic, crushed
1 tablespoon lemon juice, half a lemon
3 eggs
9 oz triscuits, 1 box

Steps:

  • In a food processor, or by hand, crush ½ a box of Triscuits. Set aside.
  • Combine all of the filling ingredients in a large bowl.
  • Pinch off bite sized balls of filling and roll between your hands (about 1 oz or 28g each).
  • Roll the balls in the crushed Triscuit mixture, then coat it in beaten egg, then again in Triscuit mixture.
  • Heat a sauce pan of vegetable oil to 350˚F (180˚C). Line a tray with paper towel to drain the fried bites.
  • Fry each bite until Triscuit coating turns a light brown, about 45 seconds.
  • NOTE: If they're fried too long, the cheese filling will escape and you'll be left with a sad shell of a former cheese bite.
  • Garnish with more chopped dill and a squeeze of lemon. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 63 calories, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

CHEDDAR BITES



Cheddar Bites image

The big aged-cheddar flavor of these little crackers stands up to bourbon cocktails.

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 6

1 stick unsalted butter (room temperature)
2 cups grated aged cheddar
1 1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons heavy cream

Steps:

  • Preheat oven to 325 degrees. Pulse butter, cheddar, flour, salt, and cayenne pepper in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined.
  • Divide dough into 4 pieces; shape into rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.
  • Working in batches, roll out each rectangle on a lightly floured surface to a 1/4 inch thickness. Transfer dough to a parchment-lined baking sheet, and cut into 1-inch squares. Separate squares, leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes. Bake until pale golden, 15 to 17 minutes.

CHEDDAR SHORTBREAD BITES



Cheddar Shortbread Bites image

A recipe I foun in my Land O Lakes Cookbook. These flaky, cheesy bites are easy to make and store well.

Provided by diner524

Categories     Cheese

Time 32m

Yield 60 shortbread bites, 6 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
1 dash ground red pepper (cayenne)
2 cups sharp cheddar cheese, shredded
1 egg white
1 tablespoon water
2 tablespoons poppy seeds
2 tablespoons sesame seeds

Steps:

  • Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
  • Heat oven to 350°F Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
  • Beat egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
  • Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
  • Recipe Tip
  • Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.

BACON CHEDDAR BITES



Bacon Cheddar Bites image

Make and share this Bacon Cheddar Bites recipe from Food.com.

Provided by Pamela

Categories     Lunch/Snacks

Time 25m

Yield 20 slices

Number Of Ingredients 9

6 slices bacon, fried crisp and chopped
1 small onion, finely chopped
1/2 cup slivered almonds, toasted if desired
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 1/2 cups grated cheddar cheese
1 pinch salt
1 pinch pepper
1 loaf French bread

Steps:

  • Slice french bread into 1 inch slices.
  • Combine remaining ingredients and mix well.
  • Spread 1-2 Tablespoons of topping onto each slice of bread.
  • Lay slices on a cookie sheet and bake at 400 degrees for 5-10 minutes or until topping is bubbling and starting to brown.
  • OR TO MAKE AHEAD: flash freeze bread on a cookie sheet before baking; transfer to large freezer bag and label; bake from frozen on a cookie sheet for 10-15 minutes as above.

CHEDDAR SHORTBREAD BITES (CRACKERS)



Cheddar Shortbread Bites (Crackers) image

From Land-o-Lakes: "These flaky, cheesy bites are easy to make and store well." These are our favorite. The possibilities are endless: sesame seed topped, more heat (spices), no salt, garlic-flavored, etc. NOTE: Chill time of 2 hours+ has not been added to preparation nor bake time.

Provided by Srb719

Categories     Lunch/Snacks

Time 24m

Yield 60 appetizers, 6 serving(s)

Number Of Ingredients 9

1 cup flour
1/2 cup land-o-lakes butter, softened
1/2 teaspoon salt
1 dash ground red pepper (cayenne)
2 cups land-o-lakes sharp cheddar cheese, shredded (1 8-ounce package)
1 egg white (optional)
1 tablespoon water (optional)
2 tablespoons poppy seeds (optional)
2 tablespoons sesame seeds (optional)

Steps:

  • Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms.
  • Add cheese; mix until a ball forms.
  • Shape dough into circle; wrap in plastic wrap.
  • Refrigerate 2 hours or overnight.
  • Heat oven to 350.
  • Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.).
  • Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes.
  • Place onto ungreased baking sheets.
  • If toppings wanted:.
  • Beat one egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
  • Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
  • Variations: Shortbread bites can be topped with variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.

COUNTRY HAM AND CHEDDAR PRETZEL BITES WITH JALAPEñO MUSTARD



Country Ham and Cheddar Pretzel Bites with Jalapeño Mustard image

Provided by Edward Lee

Categories     Mustard     Bake     St. Patrick's Day     Oscars     Cheddar     Ham     Poker/Game Night     Honey     Jalapeño     Boil     Gourmet

Yield Makes 4 dozen hors d’oeuvres or snacks

Number Of Ingredients 14

1 1/2 teaspoons active dry yeast
2 tablespoons plus 1 teaspoon packed light brown sugar, divided
1/4 cup warm water (110-115°F)
1 cup warm milk (110-115°F)
2 1/2 to 3 cups all-purpose flour
1/2 cup finely chopped country ham (3 oz; preferably Newsom's or Benton's), divided
1/3 cup finely chopped sharp Cheddar, divided
6 cups water
4 teaspoons baking soda
1/2 cup Dijon mustard
2 tablespoons finely chopped seeded fresh jalapeños
1 tablespoon mild honey
1/2 stick unsalted butter, melted
1 to 2 tablespoons pretzel salt or coarse salt

Steps:

  • Stir together yeast, 1 teaspoon brown sugar, and warm water in a large bowl and let stand until foamy, 5 to 8 minutes. (If mixture doesn't foam, start over with new yeast.) In a separate bowl, stir remaining 2 tablespoons brown sugar into warm milk until dissolved.
  • Add 2 1/2 cups flour and milk mixture to yeast mixture and stir with a wooden spoon or rubber spatula until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Transfer to a clean bowl. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.
  • Preheat oven to 400°F with rack in upper and lower thirds. Line two 4-sided sheet pans with parchment paper.
  • Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of ham and cheese into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, ham, and cheese and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).
  • Bring water (6 cups) to a boil in a 4-to 5-quart saucepan. Reduce heat and stir in baking soda. Cook pretzel bites in batches in gently simmering water, turning once, until slightly puffed, about 20 seconds. Transfer with a slotted spoon to sheet pans.
  • Bake until puffed and golden-brown, about 15 minutes (cheese may ooze slightly).
  • Meanwhile, stir together mustard, jalapeños, and honey.
  • Brush warm pretzel bites with butter and sprinkle with pretzel salt. Serve warm or at room temperature with jalapeño mustard for dipping.

SPINACH-CHEDDAR CRESCENT BITES



Spinach-Cheddar Crescent Bites image

My idea for mini stuffed rolls came to mind on the day of a holiday gathering. The little golden bites were so popular at the party, they've been on my seasonal menu ever since! -Josee Lanzi, New Port Richey, Florida

Provided by Taste of Home

Time 25m

Yield 16 appetizers.

Number Of Ingredients 10

1 cup chopped fresh spinach
1/2 cup shredded sharp cheddar cheese
1/3 cup spreadable spinach and artichoke cream cheese
1/4 cup dried cranberries
1/4 cup chopped pecans
1/4 teaspoon pepper
1/8 teaspoon salt
1 tube (8 ounces) refrigerated seamless crescent dough sheet
1 egg, lightly beaten
Coarse sea salt

Steps:

  • Preheat oven to 375°. In a small bowl, mix the first seven ingredients., Unroll crescent dough into one long rectangle. Cut into 16 rectangles. Place 2 teaspoons spinach mixture in center of each rectangle. Bring edges of dough over filling, pinching seams to seal; shape into a ball., Place on greased baking sheets, seam side down. Brush with egg; sprinkle with coarse salt. Bake 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts :

CHEDDAR CRAB BITES



Cheddar Crab Bites image

These are perfect for any occasion and everyone loves them. They also freeze well too so I can store some for later.-Elaine Anderson, New Galilee, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 dozen.

Number Of Ingredients 6

1 jar (8 ounces) sharp cheddar cheese spread
1 package (8 ounces) imitation crabmeat, chopped
1/2 cup butter, melted
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
6 English muffins, split

Steps:

  • In a small bowl, combine the cheese spread, crab, butter, Worcestershire sauce and garlic powder. Spread over muffin halves. , Place in two ungreased 15x10x1-in. baking pans. Bake at 400° for 10-12 minutes or until golden brown. Cut each muffin half into quarters. Serve warm.

Nutrition Facts : Calories 51 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 148mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CHEDDAR-SALSA BISCUIT BITES



Cheddar-Salsa Biscuit Bites image

Whip up a batch of cheesy biscuits with salsa and they'll be piping hot and ready to serve in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 36

Number Of Ingredients 5

1 2/3 cups Gold Medal™ self-rising flour
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/4 cup butter or margarine, melted
1/4 cup water

Steps:

  • Heat oven to 425°F. Generously grease large cookie sheet with shortening or cooking spray. In large bowl, stir together flour and cheese. Add remaining ingredients; stir just until blended.
  • On lightly floured surface, knead dough gently just until smooth. Press or roll out dough to 12x6-inch rectangle. With sharp knife or pizza cutter, cut dough into 1-inch-wide strips; cut each strip into 2-inch pieces. With thin spatula, place strips about 1/2 inch apart on cookie sheet.
  • Bake 11 to 13 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Biscuit Bite, Sodium 130 mg, Sugar 0 g, TransFat 0 g

HAM AND CHEDDAR SOUS VIDE EGG BITES



Ham and Cheddar Sous Vide Egg Bites image

Like most people, my mornings are rushed. I love to make these on the weekend for a quick, protein-filled breakfast during the week. They reheat well and are good for 5 days in the fridge. The texture is light and airy.

Provided by Bren

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h25m

Yield 6

Number Of Ingredients 9

6 jam jars
3 tablespoons coconut oil, or as needed
2 ounces black forest ham, diced
¼ cup diced red bell pepper
6 large eggs
¼ cup 10% cream
½ cup shredded medium Cheddar cheese
½ teaspoon salt
1 pinch freshly ground nutmeg

Steps:

  • Fill a stockpot with enough water to just cover the jars. Attach a sous vide immersion cooker to the side of the pot. Set temperature to 172 degrees F (77 degrees C).
  • Generously oil the inside of each jar with coconut oil. Add ham and red pepper to the bottom of the jars.
  • Whisk eggs and cream together in a bowl until well combined. Stir in Cheddar cheese, salt, and nutmeg. Divide egg mixture among the jars. Close jars with lids and metal bands; tighten using the tips of your fingers only. Do not over-tighten.
  • Immerse in the water bath and cook for 1 hour. Carefully remove the jars, using tongs, to a heat-resistant surface. Let rest 10 minutes before opening the jars.

Nutrition Facts : Calories 228 calories, Carbohydrate 1.2 g, Cholesterol 214.7 mg, Fat 20.4 g, Fiber 0.2 g, Protein 10.6 g, SaturatedFat 12.4 g, Sodium 446.2 mg, Sugar 0.7 g

CHEDDAR-SALSA BISCUIT BITES



Cheddar-Salsa Biscuit Bites image

Whip up a batch of cheesy biscuits with salsa and they'll be piping hot and ready to serve in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 36

Number Of Ingredients 5

1 2/3 cups Gold Medal™ self-rising flour
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/4 cup butter or margarine, melted
1/4 cup water

Steps:

  • Heat oven to 425°F. Generously grease large cookie sheet with shortening or cooking spray. In large bowl, stir together flour and cheese. Add remaining ingredients; stir just until blended.
  • On lightly floured surface, knead dough gently just until smooth. Press or roll out dough to 12x6-inch rectangle. With sharp knife or pizza cutter, cut dough into 1-inch-wide strips; cut each strip into 2-inch pieces. With thin spatula, place strips about 1/2 inch apart on cookie sheet.
  • Bake 11 to 13 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Biscuit Bite, Sodium 130 mg, Sugar 0 g, TransFat 0 g

JALAPENO CHEDDAR BITES



Jalapeno Cheddar Bites image

Jalapeños, green olives & sweet red onions, added to cream cheese & topped with shredded Cheddar-Jack blend puts this over the top on flavor.

Provided by Peggianne

Categories     Trusted Brands: Recipes and Tips     Snack Factory® Pretzel Crisps®

Time 30m

Yield 16

Number Of Ingredients 6

⅓ cup cream cheese, softened
1 tablespoon finely chopped pickled jalapeno pepper
1 tablespoon finely chopped pimento-stuffed green olives
1 tablespoon finely chopped red onion
16 Original Snack Factory® Pretzel Crisps®
¼ cup shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Place cream cheese in a small bowl. Add chopped jalapenos, green olives, and red onions. Stir until well blended.
  • Place in a decorator's bag with a large piping tip. Pipe or spoon about 1 tablespoon onto Snack Factory® Pretzel Crisps®.
  • Sprinkle with shredded Cheddar-Monterey Jack cheese.

Nutrition Facts : Calories 33.6 calories, Carbohydrate 2.5 g, Cholesterol 6.9 mg, Fat 2.3 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 1.4 g, Sodium 77 mg, Sugar 0.1 g

BACON CHEDDAR BITES



Bacon cheddar bites image

You wont be able to eat just one. I don't say that because they are bite size but because they are delicious.

Provided by Angela Gutierrez

Categories     Meat Appetizers

Number Of Ingredients 8

1 pkg refrigerated pie crust (2 crusts)
8 slice bacon
2 plum tomatoes
1 c cheddar cheese, shredded
4 oz cream cheese, room temperature
2 tsp dijon mustard
1/2 tsp minced garlic
green onions and additional tomato as garnish

Steps:

  • 1. Preheat oven to 400 degrees. Unroll pie crust onto lightly floured surface. Spacing closely, use an 8oz can of tomato sauce to cut 12 disk (9 around outside edge and 3 in the center). Press disk into a mini- muffin pan. Bake 8-10 minutes or until golden brown.
  • 2. Stack bacon and thinly slice. Cook bacon until crisp. While bacon is cooling cut tomatoes in half, scrap out seeds and dice. Chop bacon and combine bacon, tomatoes, cheddar cheese, cream cheese, mustard and garlic. Mix well
  • 3. Fill each pie crust cup with about 1 tbsp of mix. Bake 5-7 minutes until cheese is melted. Top with sliced green onions and additional tomatoes. And ENJOY!!!

Tips:

  • Use fresh ingredients: Fresh vegetables, herbs, and spices will give your cheddar bites the best flavor. Avoid using pre-packaged or frozen ingredients whenever possible.
  • Shred your own cheese: Pre-shredded cheese contains additives that can prevent it from melting smoothly. For the best results, shred your own cheese using a box grater.
  • Don't overmix the batter: Overmixing the batter will make your cheddar bites tough. Mix the ingredients just until they are combined.
  • Use a muffin tin: A muffin tin is the perfect size for making cheddar bites. It will also help to keep them from spreading out too much.
  • Bake the cheddar bites until they are golden brown: This will ensure that they are cooked through and have a crispy exterior.

Conclusion:

Cheddar bites are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover cheese. With just a few simple ingredients, you can create a delicious snack that everyone will love. So next time you are looking for a quick and easy appetizer, give cheddar bites a try. You won't be disappointed!

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