3 c. cooked brown rice
1 c. grated jalapeño Monterey Jack cheese (see Note)
One 16 oz. (430 mL) jar medium-hot, thick-and-chunky salsa
½ c. sour cream
½ tsp. each salt and pepper
Additional salsa and sour cream for garnish
Preheat oven to 350 deg. F. With clean hands (I wear latex gloves), combine rice and cheese in large bowl. In second bowl, beat eggs until well blended. Stir salsa, sour cream, salt, and pepper into eggs. Add egg-salsa mixture to cooled rice-and-cheese mixture.
Spoon about 1-½ tbsp. of salsa-rice mixture into lightly greased miniature muffin pans. Sprinkle crushed tortilla chips over filling, pressing slightly with back of spoon. Bake 15-to-20 min. or until slightly brown. Let rest in pans 30 min. before removing. Serve warm garnished with a dab of sour cream and a smidgen of salsa. Makes 4 dozen.
Variation: See photo of Mini Salsa Pies, below. Bake these in lightly greased dishes at 350 deg. F. for 30-to-35 min., served with salsa and sour cream on the side.
|Ready? Grab and grease those pans!|
|Cool rice after cooking|
|Combine with Monterey Jack cheese|
|Mix cheese and rice in one bowl; beat eggs in another|
|Add salsa, sour cream, seasoning to eggs ...|
|And beat it ... just beat it!|
|Combine the two mixtures|
|Bake 15-to-20 min. as appetizer "bites" ... or ... Bake 30-to-35 min.|
as individual dinner servings. Serve with salsa and sour cream.