These are so easy to make and always get rave reviews. I just took these to a party and watched people pop them in their mouths. Eyes widen and they say, “Wow – these are good!”
I keep all these ingredients around, and I can make these with less than an hour’s notice. I keep a few boxes of phyllo mini-cups in my freezer (15 cups each – they keep a couple years) and I keep chubs of sausage and blocks of Monterrey Jack cheese in my freezer. I always have cans of Rotel tomatoes (or competing brands) in the pantry.
Do not make these ahead of time. It’s best to assemble and bake them within a half hour or so before serving. These cups get soggy on the bottom if they sit for long. To reduce tendency to get soggy, you can put some shredded cheese on the bottom of each cup before you put the mixture in – yeah, extra work. It’s the tomatoes that cause the cups to get soggy.
- 1 cup tomatoes and diced green chiles, drained (Rotel or similar)
- 1 cup Jimmy Dean regular sausage, cooked and crumbled
- 1½ cups shredded Monterrey Jack cheese
- 1 cup mayonnaise
- ¾ cup diced green chiles
- 3 packages mini-phyllo cups (15 cups per package)(see notes)
- Preheat oven to 350 degrees.
- Mix the first 5 ingredients in a bowl. Spoon the filling into the cups so each cup is very full and rounded.
- Bake for 15 minutes and serve.
Leave a Reply