Description
Add a Mexican flair to your next fiesta with these easy appetizers featuring pulled pork and cheese topped with pico de gallo in a Mini Phyllo Shell.
Ingredients
- 1 cup pulled pork in barbecue sauce
- 4 ounces queso fresco or feta cheese, crumbled
- 2 packages (15-count each) Athens Phyllo Shells
- 1/2 cup pico de gallo
Directions
Preheat oven to 350⁰F. Mix together pulled pork and queso fresco/feta cheese. Spoon one heaping teaspoon of filling into each shell. Bake for 8-10 minutes or until heated through. Top each with pico de gallo.
Serve.
Nutrition
Calories/ 35 Calories from Fat/15 Total Fat/ 1.5g Saturated Fat/ .5g Trans Fat/ 0g Cholesterol/ 5mg Sodium/ 125 mg Total Carbohydrate 3g Dietary Fiber/ 0g Sugars/ 2g Protein/ 2g/ Vitamin A/ 2% Vitamin C/ 0% Calcium/ 2%
Tips
VARIATIONS: Substitute guacamole for the pico de gallo.
