Chili in Phyllo Cupsis a great riff on a standard Super Bowl party favorite like chili, and surprising my guests with a finger food version!
I used Bennes Veni Chili for this recipe (because there’s a ton of it in my freezer), but you can use any chunky chili you prefer. Add your favorite toppings and watch them disappear! I elected to make my own phyllo cups, because the frozen ones you can buy are too small for this recipe. Added bonus – you can use the phyllo cups as a building block for many different small bites, sweet as well as savory!
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Ingredients
- 4 sheets of phyllo dough thawed according to package instructions
- olive oil cooking spray
- 2 cups thick chili
- prepared guacamole
- snipped chives
Instructions
- Preheat oven to 350 degrees.
- Take 4 sheets of thawed phyllo dough and cover with damp paper towels. Spray one sheet lightly with cooking spray, Top with 2nd sheet of phyllo and lightly coat with spray. Repeat with remaining 2 sheets of phyllo.
- With a sharp knife, cut layered phyllo lengthwise into 4 strips. Cut each strip into 5 squares, keeping layers intact. Press each square into a 1 3/4 inch mini muffin pan, creasing as needed to form phyllo cups.
- Bake for 8-10 minutes or until crisp and golden. Cool phyllo cups for 5 minutes in the pan, then transfer to a wire rack and cool completely. To store, transfer cups to a tightly covered container, chill for up to 2 days or freeze for up to 1 month.
- To make chili cups – heat chili in small sauce pan, reducing until very little liquid remains.
- Carefully spoon chili into cups, about 3/4 full
- Spoon guacamole into a zip lock bag. Snip off small part of one corner and squeeze a dollop on top of chili cups. Sprinkle with snipped chives.
These look really tasty!