Hi all,
I found recipe on the pamphlet that came with my Pampered Chef mini-muffin pan. Any mini-muffin pan will do...you could probably even use those little aluminum muffin cups and put them on a baking sheet.
As for the recipe, as far as I know, all of the ingredients are Induction friendly. I looked for info on the salsa in DANDR but couldn't find any. If I'm wrong on this, please let me know. I've pulled my numbers for the salsa from a bottle I have in the fridge (Kroger brand traditional medium, no added sugar). All other dietary stats came from CalorieKing.
SALSA BITES - 1 package (8 oz.) cream cheese, softened
- 1/3 c. thick and chunky salsa
- 2 eggs
- 1/2 c. (2 oz.) shredded cheddar cheese
- 2 Tbsp. chopped ripe pitted black olives
- 1 Tbsp. chopped green onion
- 1 clove garlic, pressed
- 1/4 c. sour cream
- 2 Tbsp. chopped fresh cilantro
Preheat oven to 350F. Whisk cream cheese in a bowl until smooth. Whisk in salsa and eggs until well blended. Stir in cheese, olives, green onion and garlic. Generously spray mini-muffin pan or cups with vegetable spray. Fill muffin cups with approx. 2 Tbsp. of mixture (you're going to have to eyeball it...the instructions say to use the Pampered Chef Medium Scoop and I have no idea what measurement that is). Bake 15-18 minutes or until center is set. Let cool in pan 5 minutes. Remove and cool on wire rack. Spread tops with a small amount of sour cream and top with chopped fresh cilantro, if desired.
Yield: 24 servings
Entire Recipe:
- Total carbs: 22.3
- Fibre: 0.2
- Net carbs: 22.1
- Calories: 1260
Per Serving:- Net carbs: .95
- Calories: 52.5
I haven't actually tried these yet, so you'll have to let me know if they're any good.
