Mini Phyllo Shells With Chutney And Goat Cheese Food
MINI PHYLLO TACOS
For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. -Roseann Weston, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. , Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. , Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer. Freeze option: Freeze cooled taco cups in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 156mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
MINI PHYLLO SHELLS WITH CHUTNEY AND GOAT CHEESE
A friend prepared this as an hors d'oeuvre. I normally hate goat cheese but ate one to be polite. Imagine my surprise to discover how tasty (and easy) they are.
Provided by nenejkmd
Categories < 15 Mins
Time 5m
Yield 15 serving(s)
Number Of Ingredients 3
Steps:
- Fill phyllo shells 1/2 to 1/3 full with chutney.
- Spread goat cheese over top of chutney.
- Arrange on serving dish.
- You're finished!
Nutrition Facts : Calories 43, Fat 2.8, SaturatedFat 1.8, Cholesterol 6.7, Sodium 63.2, Carbohydrate 2.3, Fiber 0.1, Sugar 0.2, Protein 2.1
HERBED GOAT CHEESE AND MARKET SALAD IN PHYLLO CUPS
Steps:
- Preheat the oven to 350 degrees F.
- Lightly spray 12 muffin tins with vegetable spray. On a flat working surface, stack 6 phyllo sheets and cut into 6 (4-inch) squares, forming a total of 36 squares. Using a pastry brush, dab a phyllo square with melted butter. Press another phyllo square on top of the first making sure the corners are at different angles. Repeat with a third piece of phyllo. Press the phyllo into the cups. Bake until golden brown, about 6 to 8 minutes. Allow to cool.
- For the herbed goat cheese:
- In a medium sized microwave-proof bowl, place the goat cheese and the cream cheese. Microwave until softened, about 1 to 2 minutes. Using a spatula or whisk, mix in the olive oil, garlic, basil, and black pepper until smooth.
- To assemble:
- Place a dollop of the goat cheese mixture in each phyllo cup. Top each cup with arugula leaves and garnish with orange segments and English breakfast radishes.
MINI PHYLLO CRANBERRY SHELLS
A great way to use up those holiday leftovers for a colorful hors'douvre or bite size snack that can be warmed in the oven if you wish. The mini phyllo shells can usually be found in the frozen section near the pies and such. Use the suggestions here or be creative and sub the filling with what you have on hand (spinach & Greek cheeses or artichoke dip or chicken salad...mmm!). :o) Suggestion found online.
Provided by winkki
Categories Poultry
Time 10m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese, turkey, and onions.
- Fill thawed phyllo shells with 1 tsp of cream cheese mixture.
- Top with a small bit of cranberry sauce.
- To serve hot, place filled shells on baking sheet and warm 5-8 minutes at 350°F; serve immediately.
- (You may wish to add cranberry after warming the shells/filling, so it doesn't 'melt').
Nutrition Facts : Calories 31.4, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 20.1, Carbohydrate 2.1, Fiber 0.1, Sugar 1.8, Protein 1.2
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