My Southwest Chicken Appetizer Bites are bursting with the flavors of chicken, cheese, black beans, and Southwestern seasoning. They are perfect for entertaining or as a fun eat with your hands type of meal.
Southwest Chicken Appetizer Bites – Low Carb, Keto, Grain-Free, Gluten-Free, THM S
I really wanted to get this recipe up before that big football game a few weeks ago. We love to sit around, eat apps for dinner, and watch the commercials. Or I like to watch the commercials. The rest of the fam watches the game too.
One of my favorite seasoning blends ever is the Arizona Dreaming blend from Penzey’s Spices. It is unique compared to a typical taco seasoning. I tried to come up with a good way to describe it but I couldn’t. Try to imagine it by reading the ingredients.
Hand-mixed from: ancho chili pepper, black pepper, onion, garlic, paprika, spices, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa and natural smoke flavoring.
I don’t think I could possibly duplicate this blend in my own kitchen.
This recipe is a great way to use up leftover roasted chicken. That is what you see in the bowl above!
I used the back of a teaspoon to press the dough into the mini muffin tin. Fingers work well too.
Bake until golden, top with sour cream and cilantro and serve. They look fancy but are very easy to make.
These popped out of my tin fairly easily by running a knife around the edge. If you want to skip this step you can use aluminum mini muffin liners.
I hope you enjoy my Southwest Chicken Appetizer Bites!
Southwest Chicken Appetizer Bites
- 8 oz mozzarella cheese shredded or cubed
- 2 oz cream cheese
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1 egg
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup cooked shredded chicken
- 1/2 cup black beans
- 1/2 cup shredded Mexican blend or cheddar cheese
- 3 tbsp cream cheese softened
- 1 tsp Southwestern seasoning or taco seasoning
- salt to taste
Preheat oven to 350. Spray a mini muffin tin with cooking spray.
Put mozzarella cheese and the cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds (it should look like cheese fondue at this point).
Put the melted cheese and the other dough ingredients into a food processor and pulse until a uniform dough forms. (Alternatively, you can mix by hand but make sure to knead the dough thoroughly).
Divide the dough into 24 pieces. Press each into the bottom and up the sides of a hole in the mini muffin tin. It helps to wet your hands.
Mix together the filling ingredients. Divide the filling between each piece of dough.
Bake for 20-25 minutes until golden brown.
This amount of black beans adds a lot of flavor and a negligible amount of carbs. You can omit them if you desire to reduce the carbs further. The nutrition facts include the black beans.