Description
This recipe received honorable mention in Athens Holiday Mini Phyllo Shells Recipe Contest
Ingredients
- 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
Directions
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.
