Stuffed Jalapeno Pita Bites |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 36 |
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These delicious appetizers were a hit at our Easter Sunday potluck Brunch. I was pleased to find the recipe was in one of our local cook books 'A Taste Of Heaven' and surprisingly a recipe I had been thinking of trying. Delicious, easy and a crowd pleaser! I find putting them on a cookie sheet and heating through in a 350 oven make for a marvelous hot appetizer. Also excellent at room temperature. Ingredients:
1 (18 count) package mini pita pockets (cut in half) |
1/4 cup margarine |
1/2 cup finely diced onion |
1 (8 ounce) package cream cheese |
8 slices bacon (cooked cooled and crumbled) |
1 small tomato, finely chopped |
1/3 cup jalapeno peppers, finely chopped or 1/3 cup use a small 4 1/2 ounce jar of garlic and jalapeno puree |
Directions:
1. Cook bacon, cool and crumble.
2. Cut mini pitas in half with scissors.
3. In bowl microwave margarine and onions until soft - about 2 minutes.
4. Add cream cheese and blend with mixer until creamy, fold in crumbled bacon, tomato and peppers and stuff into pitas.
5. NOTE instead of the jalapeno peppers you may use a small jar (just under 4 1/2 ounces)of garlic and jalapeno puree, which is my favorite way of preparing these. This also makes a terrific dip.
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