Mexican Cheese Snacks

Serves: 48
Total Calories: 28


1 1/2 cups Original Bisquick®
1/4 cup sour cream
1 egg
1 (4-ounce) can chopped green chili, drained
1 cup shredded Cheddar cheese (4 ounces)


1. Heat oven to 400°. Grease cookie sheet. Stir Bisquick, sour cream, egg and chilies until blended. Stir in cheese.

2. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.

3. Bake 10 to 12 minutes or until golden brown. Serve warm.

HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 425°. Bake 8 to 10 minutes.

NUTRITION FACTS: 1 Appetizer: Calories 30 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 5mg Sodium 75mg Carbohydrate 2g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1/2 Fat

BETTY'S TIP: These little bites are the perfect do-ahead appetizer. Spoon the dough onto a greased cookie sheet and refrigerate up to 4 hours. Pop them in the oven about 10 minutes before your guests arrive.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 48
Total Calories: 28
Calories from Fat: 14

This Mexican Cheese Snacks recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.

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