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Mexican Chorizo Shells

Total Time: 40 MIN Makes: 15 Appetizers
Prep Time: 20 HR Cook Time: 20 MIN

This recipe received honorable mention in Athens Holiday Mini Phyllo Shells Recipe Contest

  • 6 ounces Chorizo sausage, crumbled
  • 2 tablespoons finely diced green peppers
  • 2 tablespoons finely diced red onions
  • 1/4 cup red enchilada sauce
  • 2 tablespoons Mexican dipping cheese or queso dip with jalapenos
  • 1/4 cup shredded Monterey Jack cheese
  • 1 package (15 count) Athens® Mini Phyllo Shells
  • Cilantro, for garnish


In a meduim saute pan, fry Chorizo sausage until done, then drain. Mix the cooked sausage, green peppers, red onions and enchilada sauce together. Spoon 1 rounded tablespoon of the mixture into each Phyllo Shell. Drizzle Mexican dipping cheese over the shells and top with shredded cheese. Bake in preheated 350°F oven for 5 to 7 minutes. Garnish with cilantro. Serve immediately.