Green Chile Salsa Bites – A Great Holiday Appetizer

December 17, 2009Katie

Today is my work annual Cookie Exchange. The ladies from work each bring 6 dozen cookies.  Then we swap 1/2 dozen with each person and end up taking home 6 dozen different cookies.  We also print off the recipes for our cookies and using scrapbooking, we make a Christmas Cookie Cookbook.  My boss Beth is the scrapbooking queen and she provides the materials and instructions.

We also eat.

Tonight’s theme was Mexican. We’re having Spicy Black Bean Soup, chips and salsa, and cornbread.  I was the last to sign up so I signed up for some sort of appetizer.

To match the Southwest theme, I decided to do these Green Chili Salsa Bites.

A little like a semi-spicy mini-quiche, they’re easy, fun and bite size for your party.  Here is what you’ll need.

Cream cheese, salsa, eggs, chopped black olives, green chiles, salsa, green onions, and garlic.

Seriously, how can you go wrong with these ingredients?  I love them all.  On a sidenote, if you like things a little spicier, substitute the green chiles for 1 jalepeno pepper, finely chopped.  The version here will be for all to enjoy, even those who can’t handle spicy.

Start by throwing a block of cream cheese into your mixer.  Turn your mixer on fairly high and beat this so it’s nice and smooth.  Dump in your salsa and eggs. I started with my beater blade and switched to my whisk.  It just worked better on the cream cheese.

Once you’re done, it will be a pinky liquid.

Toss in 1 tablespoon of chopped green onion, 1 tablespoon of green chiles, 2 tablespoons of chopped black olives, one finely minced or pressed garlic clove, and 1/2 cup of shredded cheddar cheese.

Mix this for about a minute, just until it’s all stirred together well.  Your batter will be runny.

Spoon it into well-sprayed mini-muffin tins.  You should have enough batter for 24.

Oh goodness.  See the little flecks of olive and green chiles in there?

It’s a beautiful thing.

Now pop these into a 350º oven for about 15-18  minutes.  Mine took about 17.  You want to check one of the center ones with a toothpick to see if it comes out clean.

Remove them from the oven.

Place them on a plate or platter.  Top with a little dollop of sour cream.  Then take some cilantro.  I like to just snip it over the top, letting some decorate the plate or platter like confetti.

It’s a good thing to do.

These little cuties are a great, one-bite appetizer for your next party, or, heck, for just popping in your mouth while you watch a movie some night with your kids.

Either way, try them!

Katie’s Printable Recipe – Green Chile Salsa Bites

Cooking with Love,



  • bunny

    December 17, 2009 at 12:22 pm

    1. bunny

      December 18, 2009 at 6:21 pm

      Katie--I was looking at the recipe and it doesn't say how many green chilis?? Two cans (from photo)??
      1. dishinanddishes

        December 18, 2009 at 11:59 pm

        Bunny - I added it now - 2 tablespoons! Thanks..Love it when someone lets me know about typos!
      2. dishinanddishes

        December 19, 2009 at 12:00 am

        the 2 cans were chopped olives and green chiles
  • Amy J in SC

    December 17, 2009 at 3:45 pm

    I've got all the ingredients to make these and take them to a party tonight - perfect!
  • bunny

    December 19, 2009 at 3:20 pm

    hahaha--it would have been REALLY bad if I'd used two CANS of chilis! I can just picture the look on my bro-in-law's face.

Don't be afraid to comment! I LOVE to hear from my readers!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post
%d bloggers like this: