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Mexican Chili-Cheese Rounds

   1 can (16 ounces) refried beans
   1/4 cup finely chopped onion
   1 teaspoon red pepper sauce or salsa
   2 cups biscuit baking mix (such as Bisquick)
   1 cup dairy sour cream
   1 can (4 ounces) whole green chilies, drained, seeded and chopped
   1 cup shredded Monterey Jack or Pepper Jack cheese (about 4 ounces)

      Heat oven to 400 degrees F. Mix beans, onion and pepper sauce; reserve. Mix baking mix and sour cream until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 20 times. Roll dough 1/4 inch thick. Cut with floured 2-inch cutter. Place on ungreased cookie sheet. Press a deep indentation about 1 1/2 inches in diameter in center of each round with floured hands. Fill each with generous teaspoon of bean mixture; spread in indentation. Top each with chilies and cheese. Bake until light brown, 10 to 12 minutes. About 30 appetizers.

- contributed by Ruth V., Jersey City, NJ

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