Spicy Chili Cup

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This is a perfect finger food dish to be served on the New Year Eve Party. I remembered a few years ago, I did made this finger food for my Christmas party at my previous home in Connecticut. I got many compliments for this simple and easy to make appetizer. If you prefer not to be spicy, simply reduce or opt out the chili and you will be all set.




2 packages store-ready mini phyllo shells

2 cans (15oz) chilli without bean

1 packet (8oz) cream cheese, softened

1 cup fine shredded Nacho cheddar cheese/plain shredded cheddar cheese

½ cup finely chopped white onions

1 finger green chili, stem removed and finely chopped

½ cup chopped cilantro (optional)



Preheat the oven to 400°

Place all the phyllo cups on a baking sheets making sure they are about 1 inch apart each other.

Meanwhile, in a mixing bowl with finely chopped green finger chilies, cream cheese and chili mixture and stir to combines well. Fill each mini phyllo cups with 1½ teaspoons chili mixture and give a gentle press in the center of the filling. Sprinkle evenly with cheddar cheese. Continue filling until all the phyllo cups are completely filled up.

Transfer the baking sheet (s) to the preheat oven and bake for 4-5 minutes or until shredded cheese is melted and the edges of pastry shells are lightly golden.  Remove from oven and let the tray to stand for 3 minutes. Remove from pan to a serving platter. Garnish with some sliced cilantro (optional).


This entry was posted in Desserts and Pastries, Holiday Recipes, Snacks and Fingerfood, Western. Bookmark the permalink.

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