Mini Chili Filled Phyllo Cups

Serving 15 people

30 min


  • cheddar cheese ¼ cup grated cheddar cheese
  • chili powder 1 tsp chili powder
  • chipotle pepper ¼ chipotle pepper, seeded & minced
  • cilantro 2 tbsp minced cilantro
  • fillo shells 30 Athens Mini Fillo Shells (2 boxes), defrosted
  • garlic clove 1 garlic clove, minced
  • ground cumin ½ tsp ground cumin
  • olive oil 1 tsp olive oil
  • onion ½ small onion, chopped
  • oregano ¼ tsp dried oregano
  • petite tomatoes ¾ cup petite diced tomatoes
  • red kidney beans ¾ cup red kidney beans, drained & rinsed
  • salt ¼ tsp salt
  • tomato paste 1 tsp tomato paste
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How to make it

  1. Preheat the oven to 350 degrees F.
  2. Heat the olive in a large nonstick skillet set over medium heat.
  3. Add the onions and cook until soft, about 5 minutes.
  4. 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.
  5. Place the Mini Fillo Shells on a baking sheet. Fill each shell with 2 teaspoons of the chili and top with cheddar cheese.
  6. Bake until the cheese is melted, about 3 minutes.
  7. Garnish with cilantro and serve.