Monday, November 25, 2013

Mini Cheese Cups

Mini cheese cups are a super easy appetizer you can get absolutely creative to suit your taste buds. We have shared one of the most basic and simple still so yummy that it will vanish off in a jiffy.

Prep Time: 20 mins

*Mini Phyllo shells: 1 box (contains 15 shells)
Sour cream: 2 tablespoons
Cream cheese (preferably flavored): 2 tablespoons
Mozzarella cheese (shredded): 4 tablespoons
Onions (chopped): 1/4 cup
Corn kernels: 2 tablespoons
Chopped spinach: 2 tablespoons
Garlic (chopped): 1 pod
Salt and pepper to taste
*Jalapenos (chopped): 1 teaspoon

* Athens brand Mini phyllo shells are most commonly available and can be found in the frozen dessert section in the  regular American groceries.

* This is a basic recipe for the filling. You can vary it with ingredients of your choice and things available in your pantry. Get creative. Sometimes we like to add the sun-dried tomatoes to this mixture. You could even add some chicken/mushroom/bell peppers to the spinach and corn. 

* Fresh/canned/pickled Jalapenos or just plain green chillies could be used . 

*Note that the cream cheese is already salted, so keep a check on the salt.

In a pan, heat little oil. Saute the onion and garlic with little salt and pepper. If you have the sun dried tomatoes, add it at this stage. Add jalapenos, spinach and saute till the spinach gets soft and cooked. Add the corn kernels and then turn off the gas. In another bowl using a spoon mix the cream cheese and sour cream. Once the veggie mix has cooled off slightly, add it to the cream cheese mix. Finally add the mozzarella and mix well.

Preheat the oven at 350 F. while the oven is getting preheated, place the thawed empty shells in a muffin tray. This is to just slightly toast the shells. When the oven is ready, fill the shells with the mixture and bake for another 10 mins or more until the cheese melts fully.

Serve hot.


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