Baked Mexican Phyllo Bites by Millie Peartree
Soy chorizo crumbles
1 cup(s), about 7 oz
1 clove(s), minced
Fat free salsa
Mini phyllo shell(s)
Shredded reduced-fat Mexican-style cheese
1½ Tbsp, crumbled
2 Tbsp, finely chopped
- Preheat oven or toaster oven to 325°F.
- To make filling, coat a medium nonstick skillet with cooking spray; heat over medium-high heat. Add chorizo; cook, stirring often, until lightly browned , about 3 to 5 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Stir in salsa; remove from heat.
- Place phyllo shells on a foil-lined baking pan; bake unfilled shells for 2 minutes to crisp. Evenly divide chorizo mixture among shells; sprinkle evenly with both cheeses. Bake until cheese melts, 3 to 5 minutes; sprinkle with cilantro and serve immediately.
- Serving size: 1 phyllo bite