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Photo of Baked Mexican Phyllo Bites by Millie Peartree by WW

Baked Mexican Phyllo Bites by Millie Peartree

1
Points® value
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

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.

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