MAKE AHEAD PHYLLO CUP APPETIZERS RECIPES
MINI PHYLLO TACOS RECIPE: HOW TO MAKE IT
For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. —Roseann Weston, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. , Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. , Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer.
Freeze option: Freeze cooled taco cups in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 63 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 156mg sodium, CarbohydrateContent 4g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein.
MAKE-AHEAD SPINACH PHYLLO ROLL-UPS RECIPE | MYRECIPES
I made this for Christmas Eve, they were so good that I will have to double the recipe next time!
Provided by MyRecipes
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 30 servings or 5 logs, 6 servings each
Number Of Ingredients 7
Steps:
- MIX first 5 ingredients until well blended. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap; set aside.
- SPREAD 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
- FREEZE up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet. Bake in 375°F oven for 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.
- KRAFT kitchens tips:
- STORAGE KNOW-HOW
- Leftover phyllo sheets can be wrapped tightly and refrozen.
- HOW TO PREPARE WITH 18X14-INCH PHYLLO SHEETS
- Use a total of 9 phyllo sheets, spreading 1/3 of the filling on each stack of 3 sheets and rolling up each stack to make a total of 3 logs. Freeze and bake as directed. Cut each log into 10 slices to serve.
- VARIATION
- Omit butter. Spray phyllo sheets with cooking spray instead of brushing with the melted butter.
Nutrition Facts : Calories 70 calories, CarbohydrateContent 4 g, CholesterolContent 20 mg, FatContent 5 g, FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 3 g, SodiumContent 150 mg, SugarContent 1 g
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From allrecipes.com
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From alekasgettogether.com
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From myfoodandfamily.com
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From therecipes.info
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From chowhound.com
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From taketwotapas.com
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From peasandcrayons.com
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From spendwithpennies.com
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From therecipes.info
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From celebrationsathomeblog.com
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From purewow.com
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From spicysouthernkitchen.com
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From athensfoods.com
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From thegardeningcook.com
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From valentinascorner.com
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