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Crispy Mexican Bites

By America's Test Kitchen

Published on July 28, 2011

Yield

Makes 36 pieces

Crispy Mexican Bites

Ingredients

4 ounces cream cheese, at room temperature1 clove garlic, minced⅓ cup sour cream ½ teaspoon dried oregano ½ teaspoon chili powder 36 Tostitos Tortilla Scoops 1 cup drained canned black beans 1 cup chunky salsa, drained6 scallions, chopped fine

Before You Begin

Make-Ahead Note: The cream cheese mixture can be refrigerated for 3 days. Fill the scoops up to 1 hour before serving.

Instructions

  1. Stir cream cheese, sour cream, garlic, oregano, and chili powder together in bowl until smooth. Fill each tortilla scoop with black beans, salsa, cheese mixture, and scallions. Serve within 1 hour.
Crispy Mexican Bites

Crispy Mexican Bites

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By America's Test Kitchen
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Yield

Makes 36 pieces

Ingredients

4 ounces cream cheese, at room temperature
1 clove garlic, minced
⅓ cup sour cream
½ teaspoon dried oregano
½ teaspoon chili powder
36 Tostitos Tortilla Scoops
1 cup drained canned black beans
1 cup chunky salsa, drained
6 scallions, chopped fine

Ingredients

4 ounces cream cheese, at room temperature
1 clove garlic, minced
⅓ cup sour cream
½ teaspoon dried oregano
½ teaspoon chili powder
36 Tostitos Tortilla Scoops
1 cup drained canned black beans
1 cup chunky salsa, drained
6 scallions, chopped fine

Ingredients

4 ounces cream cheese, at room temperature
1 clove garlic, minced
⅓ cup sour cream
½ teaspoon dried oregano
½ teaspoon chili powder
36 Tostitos Tortilla Scoops
1 cup drained canned black beans
1 cup chunky salsa, drained
6 scallions, chopped fine

Why This Recipe Works

This Crispy Mexican Bites recipe combines all the flavors of a plate of nachos into individual hors d’ouevres. Draining the canned beans rids them of any tinny flavor, while draining excess liquid from the salsa ensures the Crispy Mexican Bites stay crispy.

Before You Begin

Make-Ahead Note: The cream cheese mixture can be refrigerated for 3 days. Fill the scoops up to 1 hour before serving.

Instructions

  1. Stir cream cheese, sour cream, garlic, oregano, and chili powder together in bowl until smooth. Fill each tortilla scoop with black beans, salsa, cheese mixture, and scallions. Serve within 1 hour.

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