Creamy Phyllo Taco Bites (Print Format)
Crunchy phyllo shells packed with creamy cheese, beans, and fresh lettuce-tomato topping for flavorful bites.
# Ingredients:
→ Phyllo Shells
01 -
1 package (15 count) mini phyllo shells, frozen
→ Filling
02 -
1 ounce reduced-fat cream cheese (1/3 less fat), softened
03 -
3 tablespoons light sour cream
04 -
2 tablespoons salsa
05 -
2 teaspoons taco seasoning
06 -
1/4 cup fat free refried beans
07 -
1/4 cup shredded sharp cheddar cheese (2% milk fat)
→ Toppings
08 -
1/4 cup shredded lettuce
09 -
4 cherry tomatoes, quartered
# Steps:
01 -
Set oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange mini phyllo shells in a single layer spaced evenly.
02 -
In a mixing bowl, combine softened cream cheese, light sour cream, salsa, taco seasoning, refried beans, and shredded cheddar cheese. Stir until smooth and uniform.
03 -
Spoon the filling evenly into each phyllo shell, filling generously without overfilling to maintain crispness.
04 -
Place the filled tray in the oven and bake for 10 minutes to warm the filling and slightly crisp the shells.
05 -
Let bites cool for 5 minutes, then top each with shredded lettuce and a quartered cherry tomato. Serve immediately.
# Tips:
01 -
Softening cream cheese before mixing ensures a smooth filling without lumps.
02 -
Avoid overfilling phyllo shells to prevent spillover and sogginess.
03 -
Bake only the quantity you plan to serve immediately to maintain crispness.
04 -
Leftover filling can be refrigerated for up to three days; fill and bake cups just before serving.