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Zesty Phyllo Taco Bowl

RATING: 0/5 REVIEWS: 0 VIEWS: 975
Total Time: 90 MIN Makes: 4 taco bowls
Prep Time: 30 MIN Cook Time: 60 MIN
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Description

Taco night just got tastier. Try surrounding your favorite taco fillings in a light, flaky phyllo taco bowl that will deliver a zesty crunch you’ll love.


Ingredients
  • 16 sheets Athens® Phyllo Dough (9″ x 14″), thawed
  • 1 1/2 tablespoons lime zest
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons Manchego cheese, grated
  • Cooking spray
  • Your favorite taco fillings such as:
  • Ground beef, browned and seasoned
  • Rotisserie chicken
  • Shredded lettuce
  • Avocado
  • Corn
  • Cheese
  • Beans
  • Red onions
  • Tomatoes
  • Salsa
  • Sour Cream

Directions

Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 3501/4F.

Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. In a small bowl, combine lime zest, cilantro and Manchego cheese. Place one sheet of phyllo on work surface, spray with cooking spray and sprinkle with a little lime zest mixture. Fold in half bringing two short sides together forming a rectangle 9” x 7”. Repeat procedure with three more sheets. Place one folded sheet horizontally on work surface. Spray lightly with cooking spray. Lay second folded sheet on top vertically making a “+” sign. Lay third and fourth folded sheets on top like an “x” spraying between each. The final stack should look like an eight pointed star shape. Gently press into a 4.4” nonstick spring form pan, leaving excess to overhang. Repeat process to fill 3 more pans. Spray lightly. Bake for 15-20 minutes or until golden. Remove from pans when cooled. Fill with your favorite taco ingredients and serve.


Nutrition

Serving size: 1 bowl (49g), Amount per serving: Calories 150, Total Fat – 2g, Saturated fat – 1g, Trans Fat – 0g, Cholesterol –5mg, Sodium – 180 mg, Dietary Fiber – 1g, Total Carbohydrate – 27g Sugars – 3g, Protein – 5g, Vitamin D –0%, Potassium – 0%, Calcium 6%, Iron 6%


Tips

• For smaller taco bowls, use large cavity muffin tins instead of spring form pans.
• Bowls can be prepared and baked up to one day in advance and stored at room temperature in air tight containers. Fill when ready to serve.
• Other hard cheese such as Romano or parmesan may be substituted for Manchego.
• Dry Ranch dressing mix or other seasoning combinations may be used in place of lime, cilantro, cheese mixture.
• If only have 1 spring form pan, prepare the phyllo just prior to baking each bowl


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