Featured Cheese & Recipes

Hot Taco Bites with Cool Yogurt Dip

Need a quick and easy meal everyone in your family will eat? Check out these easy Hot Taco Bites!

Recipe and Image provided by Proudly Wisconsin Cheese

Ingredients

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

TACO BITES:

  • 6 ounces North Country Habanero Ghost Pepper Cheese, shredded (1 1/2 cups)

  • 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 & oregano

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • 30 wonton wrappers

  • 3/4 cup dry bread crumbs

  • Olive oil


Instructions

Yogurt Dip:

  1. 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:

  1. Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.

  2. Combine the Ghost Pepper or Monterey Jack, black beans, corn, tomatoes, garlic powder and paprika in a large bowl.

  3. 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.

  4. 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 10-12 minutes or until golden brown. Serve warm with yogurt dip.