Description
Cheesy Bacon Rotel Cups
Flaky phyllo shells filled with creamy, cheesy, bacon-and-Rotel goodness—perfect for parties or game-day snacking!
Ingredients
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1 package (15-count) mini phyllo shells
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½ cup cooked bacon, crumbled
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½ cup Rotel (drained diced tomatoes with green chiles)
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½ cup shredded cheddar cheese
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¼ cup cream cheese, softened
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¼ cup sour cream
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Optional: chopped green onions or chives for garnish
Optional Twists:
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Buffalo: ½ cup cooked shredded chicken + buffalo sauce + blue cheese
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Philly Cheesesteak: sautéed bell pepper + onion, ½ cup steak, provolone
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Southwest: pepper jack, ¼ tsp cumin & chili powder, crumbled chorizo
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Lighter: low-fat cream cheese/sour cream, diced ham or turkey bacon
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Spicy: use hot Rotel + cayenne + sliced jalapeños
Instructions
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Preheat Oven
Preheat to 375°F (190°C). Place a baking sheet in the oven to heat if desired. -
Mix Filling
In a medium bowl, combine cream cheese, sour cream, drained Rotel, cheddar, and bacon. Mix until smooth. -
Fill Shells
Spoon the mixture evenly into each phyllo shell (a small cookie scoop or 2 tsp works well). -
Bake
Place cups on a baking sheet and bake for 12–15 minutes until filling is hot and bubbly and shells are golden brown. -
Garnish & Serve
Let cool 1–2 minutes, then sprinkle with green onions or chives. Serve warm.
Notes
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Make Ahead: Prepare filling 1–2 days in advance; assemble and bake before serving. Or freeze assembled cups and bake from frozen, adding 3–5 minutes.
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Fix Runny Filling: Drain Rotel thoroughly and use full-fat dairy.
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Substitute Shells: Mini tart shells or crescent roll dough squares in muffin tins work fine.
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Storage: Refrigerate leftovers 1–2 days; reheat in 350°F oven 5–8 mins.