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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.