Light Pumpkin Queso Phyllo Bites
Each bite of these light but gloriously cheesy and crispy pumpkin queso phyllo bites make tailgating and fall party snacking even better.
Servings: 15 Servings
Calories: 74.6kcal
Ingredients
- 30 Athens Mini Fillo Shells 2 boxes, 15 count each, defrosted
- ½ cup low sodium vegetable broth
- 1 tablespoon cornstarch
- 1 teaspoon olive oil
- ½ small yellow onion diced
- ⅔ cup canned pumpkin not pumpkin pie filling
- 1 chipotle pepper seeded & diced
- 1 teaspoon adobo sauce from chipotle pepper can
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 ⅓ cup grated sharp Cheddar cheese
- 1 tablespoon minced cilantro
Instructions
- Preheat the broiler. Arrange the mini fillo shells on a baking sheet.
- In a medium bowl, whisk together the vegetable broth and cornstarch.
- Heat the olive oil in a medium nonstick skillet set over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the broth mixture, pumpkin, chipotle pepper, adobo sauce, cumin, salt and pepper, and whisk until combined.
- Bring to a boil, whisking, and cook until the mixture is thickened, about 2 minutes. Add the Cheddar cheese and stir until the cheese is melted.
- Scoop about 1 ½ teaspoons of the queso into each fillo shell. Put under the broiler for 1 minute. Watch carefully so that the shells don’t burn.
- Sprinkle with cilantro. Serve.
Notes
Weight Watchers Points: 2 (Freestyle SmartPoints), 2 (Old SmartPoints), 2 (Points+)
Nutrition
Serving: 2Phyllo Bites | Calories: 74.6kcal | Carbohydrates: 6.1g | Protein: 3.3g | Fat: 4.6g | Saturated Fat: 2.2g | Cholesterol: 8.9mg | Sodium: 129.9mg | Fiber: 0.4g | Sugar: 0.5g