Artichoke Green Chile Cheese Appetizers

These appetizers are incredibly simple yet elegant. I served them yesterday at a bridal shower where I was hired to create appetizers and teach a chile cooking class. With only 6 ingredients, you mix the filling in a bowl, spoon it into pre-made phyllo cups, top with a bit of cheese and bake for 10 minutes. This recipe was the 2nd place appetizer winner at the 2009 Denver Chili Fest and was created by Mary Janeway.

I made these with Medium Hatch Chiles (Big Jim) – good choice. These would be good with any chile, though – mild, medium, or hot. The phyllo cups are Athens Mini Fillo Shells – Spinach. Hence they are green. I also have their tomato shells, which are red. These seem to have been discontinued (or they are only offered around Christmas), but you can find their regular Mini Fillo Shells in King Soopers or Safeway in frozen foods next to the pie crusts and puff pastry.

Artichoke Green Chile Cheese Appetizers

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Very simple, elegant, flavorful - this is the kind of appetizer where you can keep the ingredients on hand and whip it up on almost no notice.

Author: Mary Janeway

Serves: 60

Ingredients

• 1 13.5 oz can artichoke hearts, drained and chopped
• 6 green onions, sliced
• ½ cup diced green chiles
• 1 cup mayonnaise
• 2 cups grated cheddar cheese, divided
• pre-baked mini phyllo shells (4 packages of 15)

Instructions

1. Reserve 2 tbsp of juice from artichokes. Saute green onions in juice until soft but not browned.
2. In a mixing bowl, combine chiles and mayonnaise. Blend in artichoke hearts, onions, and 1 cup of cheese.
3. Fill phyllo shells. Sprinkle with remaining cheddar cheese.
4. Bake at 350 degrees for 15 minutes or until heated through and cheese is melted.

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