Description
Creamy, spicy and crunchy – Street Corn and Chorizo are deliciously made for each other!
Ingredients
2 packages (15 count, each) Athens® Phyllo Shells
2-3 links chorizo sausage, fresh (such as Johnsonville brand)
4 ounces Mexican style street corn dip (such as Rojos brand)
3 tablespoons cilantro, snipped, optional for garnish
Directions
Preheat oven to 375F. Place phyllo shells on baking sheet.
Cut chorizo into 30 slices approximately 1/4″ thick each. Place 1 slice of chorizo in each phyllo shell.
Bake 18 – 20 minutes or until shells are golden and chorizo is cooked through (internal temperature over 160F).
Let cool slightly. Spoon or pipe dip on top and garnish with cilantro, if using.
Enjoy!
Nutrition
Serving size: 1 shell (13g), Amount per serving: Calories 50, Total Fat – 4g, Saturated fat – 1g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 135mg, Dietary Fiber – 0g, Total Carbohydrate – 2g Sugars – 1g, Protein –2g, Vitamin D – 0%, Calcium 0%, Iron 0%, Potassium – 0%
