Spicy Taco Bites with Cool Yogurt Dip
Hot taco bites with a cool and creamy avocado-yogurt dip.
Ingredients
Cool Yogurt Dip
- 1 medium ripe avocado, halved, pitted and peeled
- 1/2 cup plain Greek yogurt
- 1/4 cup minced fresh cilantro
- Juice of 1 medium lime
- Salt and pepper to taste
Spicy Taco Bites
- 6 ounces (1 1/2 cups) Kindred Creamery Ghost Pepper Colby Jack cheese, shredded
- 1/3 cup canned black beans, rinsed and drained
- 1/3 cup fresh or frozen corn, thawed
- 1/3 cup canned petite diced tomatoes with basil, garlic and oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 30 wonton wrappers
- 3/4 cup dry bread crumbs
- Olive oil
Instructions
Cool Yogurt Dip
- Place the avocado, yogurt, cilantro and lime juice into a food processor; cover and process until smooth.
- Season with salt and pepper to taste. Transfer dip to a bowl. Cover and refrigerate for at least 30 minutes.
Taco Bites
- Heat oven to 425 degrees F. Line a 15 x 10 inch baking pan with parchment paper.
- Combine the colby jack, black beans, corn, tomatoes, garlic powder and paprika in a large bowl. Keep wonton wrappers covered with plastic wrap and a damp towel. Place scant tablespoonful colby jack filling into the center of one wrapper. With the wrapper in a diamond shape, fold bottom point over filling. Fold side points toward the center over filling. Moisten remaining point with water; roll up tightly to seal.Repeat step with remaining filling and wrappers.
- Place bread crumbs into a medium, shallow bowl. Brush bites with water; let any excess water drip off. Coat with bread crumbs, shaking off any excess coating. Place bites on prepared pan. Drizzle with olive oil.
- Bake for 10 to 12 minutes or until golden brown. Serve warm with yogurt dip.
Attribution
Recipe and photo used with permission from: Dairy Farmers of Wisconsin
