These BBQ chicken “sliders” add a few twists with a melty Monterey Jack topping, a jalapeno kick and a Mini Phyllo Shell crunch.
- 1 cup shredded cooked chicken
- 1/3 cup spicy BBQ sauce
- 1 package (15 count) Athens® Mini Phyllo Shells
- 1/2 cup shredded Monterey Jack cheese
- 15 pickled jalapeno slices
In a microwave-safe bowl, combine chicken and BBQ sauce. Heat 15-20 seconds in microwave until warm. Remove from microwave and stir.
Spoon a tablespoon of chicken in each Phyllo shell. Top with a pinch of cheese.
Place on a oven or grill safe pan or cast iron skillet. Bake in a preheated 400°F for 3-5 minutes until cheese is melted.* Place a jalapeno on each shell.
*You may also cook over a hot grill with an aluminum foil tent or closed cover until cheese is melted.