Ingredients
YOGURT DIP:
1 medium ripe avocado, halved, pitted and peeled
1/2 cup plain Odyssey Plain Greek yogurt
1/4 cup minced fresh cilantro
Juice of 1 medium lime
Salt and pepper to taste
TACO BITES:
6 ounces Pepper Jack 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
Directions
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°F. Line a 15 x 10-inch baking pan with parchment paper.
- Combine the pepper 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 pepper 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 10-12 minutes or until golden brown. Serve warm with yogurt dip.
Copyright Dairy Farmers of Wisconsin
Learn more about Odyssey Greek yogurt-based Tzatziki Dip here: https://odysseybrands.com/product/tzatziki-dip/
For more recipes visit https://www.buholzerbrothers.com/recipes/
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