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Spicy Mexican Manchego Stacks

Total Time: 40 MIN Makes: 12 servings
Prep Time: 15 MIN Cook Time: 25 MIN

Make it Fabulous with Phyllo Contest Entry

  • 14 sheets (9″x 14″) Athens® Phyllo dough, thawed
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon Mexican chili powder
  • 1 cup Manchego cheese, grated
  • 1 can (16 ounces) refried beans
  • 3 tablespoons  green chilies, diced
  • 1/2 package taco seasoning mix
  • 4 ounces sour cream
  • 1 cup prepared guacamole
  • 1 cup cheddar cheese, shredded
  • 1/2 cup green onions, thinly sliced
  • 1 medium tomato, diced and seeded
  • 3 tablespoons  sliced black olives, drained
  • 1/4 cup cilantro leaves, finely chopped (optional)


Thaw one roll of phyllo, following instructions on package. Preheat oven to 350ºF.  Brush a  baking pan with butter. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of phyllo in the pan, lightly brush  with butter,  sprinkle lightly with chili powder and with 1 tablespoon Manchego cheese. Repeat steps with 13 more sheets of phyllo, ending with cheese. Bake for 20-25 minutes or until golden brown. Remove from oven and cool completely.

In a medium bowl, mix together beans, green chilies, seasoning mix and sour cream . Spread over cooled crust. Pipe or spread guacamole in parallel lines leaving space for the beans to show through.  Sprinkle with cheddar cheese, green onions, tomatoes, black olives and cilantro leaves. Serve immediately or chill up to 1 hour before serving. To serve, cut into squares and arrange on platter. Serve salsa as a side if desired.