Baked Mexican Phyllo Bites by Millie Peartree
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 15 • Difficulty: Easy
These mini stuffed phyllo shells are like a one-bite fiesta. They’ve got lots of flavor elements going on: toasty shells, smokey (vegetarian) chorizo, two kinds of cheese, and a pop of freshness from a cilantro garnish. Use mild, medium. or hot salsa, or swap your favorite enchilada sauce in its place.
Ingredients
Cooking spray
4 spray(s)
Soy chorizo crumbles
1 cup(s), about 7 oz
Garlic clove
1 clove(s), minced
Salsa
5 Tbsp
Mini phyllo shells
15 item(s)
Shredded reduced fat Mexican-style cheese blend
3 Tbsp
Cotija cheese
1½ Tbsp, crumbled
Cilantro
2 Tbsp, finely chopped
Instructions
1
Preheat oven or toaster oven to 325°F.
2
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.
3
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.
4
Serving size: 1 phyllo bite
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