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5
from 1 vote
Mini Chili Filled Phyllo Cups
Whip up these healthy appetizer for game day.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Appetizers
Cuisine:
American
Keyword:
Super Bowl, Vegetarian
Servings:
15
Servings
Calories:
53
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
1
teaspoon
olive oil
½
small onion
chopped
1
garlic clove
minced
1
teaspoon
chili powder
½
teaspoon
ground cumin
¼
teaspoon
dried oregano
1
teaspoon
tomato paste
¾
cup
petite diced tomatoes
¾
cup
red kidney beans
drained & rinsed
¼
chipotle pepper
seeded & minced
¼
teaspoon
salt
30
Athens Mini Fillo Shells 2 boxes,
defrosted
¼
cup
grated cheddar cheese
2
tablespoons
minced cilantro
Instructions
Preheat the oven to 350 degrees F.
Heat the olive in a large nonstick skillet set over medium heat. Add the onions and cook until soft, about 5 minutes.
Add the garlic, cumin, oregano and tomato paste, and cook, stirring, for 1 minute.
Stir in the diced tomatoes, beans, chipotle pepper and salt. Bring to a boil, then simmer for 10 minutes.
Place the Mini Fillo Shells on a baking sheet. Fill each shell with 2 teaspoons of the chili and top with cheddar cheese.
Bake until the cheese is melted, about 3 minutes.
Garnish with cilantro and serve.
Notes
Weight Watchers Recipes: 1 (Points+), 1 (Old Points)
Nutrition
Serving:
2
Filled Bites
|
Calories:
53
kcal
|
Carbohydrates:
7
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
87
mg
|
Potassium:
83
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
95
IU
|
Vitamin C:
1.7
mg
|
Calcium:
21
mg
|
Iron:
0.5
mg