Bonfire yum yum bites

Irisa Raina 9

By
@Irisa

This is a dish I created about this time of the year,October a few years ago. We were having a few friends over for a bonfire and finger foods. Everyone was bringing one or two, finger dishes, to pass.
I wanted something hot, sweet and savory to serve. These bites were “the hot” although for me and my husband we would have added a bit more heat, by leaving in the seeds and veins of both jalapenos. But when you’re the host & hostess you have to make sure everyone is happy!
The topping for the bites is optional, but it just adds another level of flavor.
The filling can be made a day ahead.


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Rating:

Comments:

Serves:

I got 26 bites

Method:

Bake

Ingredients

about 2 pounds ground pork
1 – 15.5 ounce jar salsa “homemade if you have it or jarred is fine “
1 – 10 can of ro*tel original diced tomatoes with green chilies
1 cup long grain brown rice
2 + cups of water
1 medium/large green pepper chopped
1 large jalapeno pepper “seeded and veins out “chopped fine
1 large jalapeno pepper “with the seeds and veins in “chopped fine
5 or 6 green onions sliced very thin “whites and some green parts”
¼ red onion minced fine
5 to 6 ounces of extra sharp cheese “grated” approximate
6 cloves of roasted garlic
2 teaspoons sea salt
1 tablespoon fresh ground pepper
8 ounce block of cream cheese
2 boxes of store bought or homemade pie crust
1 teaspoon oil to sauté the rice in
1 tablespoon honey to sauté the rice i1
1 tablespoon unsalted butter to sauté the rice in
topping for the bites:
2 tablespoon turbinado sugar
¼ teaspoon sea salt
2 teaspoon fresh ground pepper
¼ - ½ teaspoon cayenne pepper “ to taste “
egg for egg wash

Directions Step-By-Step

1
DIRECTIONS:
2
Grate the cheese and add the red onions to it, set aside.
3
Bring the cream cheese to room temperature and mix with the chopped green onions and set aside.
4
Put 1 teaspoon of oil, 1 tablespoon unsalted butter and 1 tablespoon of the honey in a frying pan, get this hot and simmer the rice till you see a sheen on it. This should take about 5 minutes “keep stirring “on a low heat. You’ll know it’s time to add the water, because the grains will go from a light brown to a darker color then add the 2 cups of water and cook till the rice is soft and all the water has been adsorbed then remove from the pan and SET ASIDE. The time to cook the rice will depend on if you use instant rice or long grain. If you use the long grain and it does not appear to be fully cooked “soft “just add about ¼ cup of water at a time till it is fully cooked.
5
Fry the ground pork “in the same pan you cooked the rice in “in a little bit of butter “if you thinks it necessary” along with the green peppers, jalapenos and the roasted garlic. When it is fully cooked add the cooked rice, Ro*Tel and salsa to the pork and peppers and cook till all the juice is almost gone.
6
Check for seasonings “salt and pepper “add some if you think it needs it.
7
If you make the pork filling the day before, heat it up if you are doing it the same day just keep the pork mixture warm till you are ready to fill the bites.
8
Unroll the pie crust one at a time, and place it on some parchment paper, and use decorative cutters to cut out the bites.
9
Spread about ½ teaspoon of the cream cheese mixture on the bottom of each bite.
10
Fill with about 1 teaspoon of the pork mixture.
11
Top with about ½ to ¾ teaspoon of the cheddar cheese mixture.
12
Cover with another piece of pie crust and push the top down slightly.
13
When you have them all filled, brush the tops with the egg wash and sprinkle with the sugar, salt and pepper’s mixture.
14
Bake at 375 for about 25 to 45 minutes depending on your oven.
15
I know that this seems like a lot of work, but the filling can be done ahead of time. And the two cheeses can be mixed and refrigerated till you are ready to assemble these.

About this Recipe

Main Ingredient: Pork
Regional Style: American