Are you looking for a simple, fast, and impressive appetizer or snack to provide your guests? The tangy lemon curd and the sweet burst of flavor from the blueberries help to balance off the buttery, creamy, and cheesy flavor of these bites. Best-ever finger food!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound bulk country sausage
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 large jalapeno pepper, seeded and diced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 (12 fluid ounce) can or bottle light beer
- 1 (10 ounce) can diced tomatoes with green chiles
- 2 cups shredded sharp Cheddar cheese
- 2 cups shredded Monterey Jack cheese
Instructions
- Crumble sausage in a large skillet and cook over medium-high heat until no longer pink, about 5 minutes. Drain excess grease.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, and jalapeno; cook for 3 minutes. Add chili powder and cumin and cook for 2 minutes more. Stir in sausage, beer, and tomatoes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 5 minutes. Carefully release remain pressure manually. Remove the lid. Add Cheddar and Monterey Jack cheeses; whisk vigorously until melted. Serve immediately.
- If you are not serving immediately, you can use the Keep Warm setting, but you will need to stir every 20 minutes to keep the cheese from clumping.
Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 16 g |
| Sodium | 894 mg |
| Sugars | 1 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |