Mini Chili Filled Phyllo Cups
User Reviews
5
2 reviews
Excellent
Mini Chili Filled Phyllo Cups
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Whip up these healthy appetizer for game day.
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Ingredients
- 1 teaspoon olive oil
- ½ onion chopped, small
- 1 garlic minced, clove
- 1 teaspoon chili powder
- ½ teaspoon cumin ground
- ¼ teaspoon oregano dried
- 1 teaspoon tomato paste
- ¾ cup diced tomatoes petite
- ¾ cup red kidney beans drained & rinsed
- ¼ chipotle pepper seeded & minced
- ¼ teaspoon salt
- 30 athens mini fillo shells defrosted, 2 boxes
- ¼ cup cheddar cheese grated
- 2 tablespoons cilantro minced
Instructions
- Preheat the oven to 350 degrees F.
- Heat the olive in a large nonstick skillet set over medium heat. Add the onions and cook until soft, about 5 minutes.
- Add the garlic, cumin, oregano and tomato paste, and cook, stirring, for 1 minute.
- Stir in the diced tomatoes, beans, chipotle pepper and salt. Bring to a boil, then simmer for 10 minutes.
- Place the Mini Fillo Shells on a baking sheet. Fill each shell with 2 teaspoons of the chili and top with cheddar cheese.
- Bake until the cheese is melted, about 3 minutes.
- Garnish with cilantro and serve.
Notes
Nutrition Information
Show Details
Serving
2Filled Bites
Calories
53kcal
(3%)
Carbohydrates
7g
(2%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
2mg
(1%)
Sodium
87mg
(4%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
95IU
(2%)
Vitamin C
1.7mg
(2%)
Calcium
21mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 15Servings
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Serving | 2Filled Bites | |
| Calories | 53kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 87mg | 4% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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