Nacho Cheese Bites Recipe -
Nacho Cheese Bites Recipe

Nacho Cheese Bites

Recipe by  

"Bite-size appetizers are always perfect for entertaining - these fit into both casual settings or more upscale cocktail parties. Serve with additional salsa for dipping."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    55 mins
  • COOK

    15 mins

    1 hr 10 mins


  1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork. Stir the cheese and salsa in a small bowl.
  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15x12-inch rectangle. Cut into 20 (3-inch) squares. Place about 1 tablespoon cheese mixture in the center of each pastry square. Top each with 1 olive piece, if desired. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto a baking sheet. Brush the pastries with the egg mixture and sprinkle with the chili powder.
  3. Bake for 15 minutes or until the pastries are golden. Serve warm or at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2009

I like the concept but I think a little cooked ground beef or finely, shredded cooked chicken, and Jack cheese, would be good.

Most Helpful Critical Review
Mar 12, 2009

You have to make sure to seal these really well. I thought I did, but as the pastry cooked, the cheese leaked out, leaving hardly any in there. :( But a great idea.


13 Ratings

Mar 09, 2009

I gave it 4 stars because I made some changes. I used "Mexican Mix" shredded cheese and added pepper jack. Instead of olives I used jalapenos and I didn't use the egg mixture to close the triangles. They were very spicy and good!

Dec 13, 2010

Really dry! Needs some sort of meat like sausage or ground beef would have been better. Too much work for what you get

Dec 07, 2009

These tasted good, but the result wasn't worth the work. I've tried making them twice, the second time just to see if I could go on what I'd learned from the first, but they were only slightly better. It's very difficult to get the edges sealed well enough that the cheese doesn't leak out, and when it does, it burns and then they're not nearly as pretty as the picture. I brought them to a Superbowl party the first time I made them, and despite their weird (leaked) appearance, they did get gobbled up pretty quickly, once people realized that they tasted pretty good. I do like them, but doubt I'll be trying them again.

Jun 01, 2009

Not worth dealing with the pastry imo. Good idea though.

Dec 14, 2012

it's not that dry!


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  • Calories
  • 85 kcal
  • 4%
  • Carbohydrates
  • 4.6 g
  • 1%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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