Peppered Turkey Mousse on Chili Corn Squares
- Preheat oven to 400 degrees F. Unroll corn bread twists (don't separate); pinch seams to seal. On a lightly floured surface, roll to a 12x9-inch rectangle. Cut into forty-eight 1 1/2-inch squares. In a small bowl, combine butter and chili powder. Brush squares with butter mixture. Place squares on an ungreased baking sheet. Bake for 8 to 10 minutes or until golden brown.
- Meanwhile, in a food processor, combine cream cheese, turkey, and cilantro. Cover and process until smooth. If necessary, add milk, 1 tablespoon at a time, to make a creamy consistency.
- Spoon mousse onto corn squares. Top with a small amount of jalapeno jelly. Makes 48 appetizers.
From the Test Kitchen
Cover and chill turkey mousse for up to 24 hours before serving. Bake corn squares as directed in step 1. Cover and store in an airtight container up to 3 hours before serving.
Nutrition Facts (Peppered Turkey Mousse on Chili Corn Squares)
- Per serving:
- 47 kcal ,
- 3 g fat
- (1 g sat. fat ,
- 7 mg chol. ,
- 100 mg sodium ,
- 4 g carb. ,
- 1 g pro.