These little delights are perfect finger foods for ANY football party or get together with lots of people. They have just enough kick to spark everyone’s appetite for more. The shells get crispy and the cheesy filling gets gooey and they are soooooo easy to assemble while looking like you spent hours in the kitchen.
You can also vary the flavors for some extra alternative flavor. Use your imagination and make up your own combinations.
TEX MEX BLT’s minus the Lettuce
3-4 packages phyllo pastry cups – thawed
1 pound bacon, cooked well and crumbled into very small pieces (very fine ground beef/shredded beef)
1/2 cup shredded Swiss cheese (today I used a Jack and Skellig Sweet Cheddar combo)
1/2 cup medium Cheddar cheese
1 cup mayonnaise (not Low-fat)
1 can Rotel original, drained REALLY well (when I use shredded beef I trade this for a 4 ounce can of diced jalapenos that I chop very fine)
- Preheat oven to 350 degrees.
- Blend the mayonnaise and cheeses together.
- Fold in the tomatoes and bacon.
- Scoop evenly into the cups (this will fill about 36).
- Place on baking sheet and bake for 15-18 minutes or until starting to brown and get bubbly.
NOTE: These shells are pretty small so cut any larger chunks of tomato into smaller pieces to make them easier to fill. I did a couple second run through in my mini food processor.
[…] TEX MEX BLT’S […]
Your Tex Mex BLTS look awesome! Thanks so much for sharing your post with us at Full Plate Thursday. Have a great week and come back soon!