Rotel Cups

 

Fall is almost here, my favorite time of the year.  Air is crisper, leaves are turning beautiful colors and the outdoors just seem to beg for your company.  For many, it means the start of football season as is the case with my husband.  I'm not a BIG football fan, but I do TRY and get into a game or two when my husband is watching it on T.V. 

With football comes tailgating and get togethers at home with friends.  What party is not complete with some Rotel cheese dip and chips.  It is usually the staple at all parties because it is delicious AND super easy and you can change it around anyway you want to suit your taste.  But,  it can be messy.

These little rotel cups are a perfect alternative to traditional rotel cheese dip.  You get the same great flavors along with it still being super easy to make AND it's not messy.  You and your guests will LOVE the individual servings.

I made these recently for my husband one weekend (sometimes instead of a big meal, we will just have appetizer foods) and he LOVED these little babies.  We agreed that this will be a great addition to our list of party/appetizer foods and cannot wait to serve them at our annual chili and bonfire in November.

I hope you enjoy them too!



Makes: 45 cups

Ingredients:
1 Can rotel tomatoes, drained (almost all the way)
1 bag bacon pieces
1 cup shredded cheese (I used Walmart's Mexican Fiesta)

1 cup Mayo
3 pkg. phyllo pastry cups – thawed

Directions:
Preheat oven to 350 degrees F.

Mix the first 4 ingredients and scoop evenly into the cups.  Place on baking sheet and cook at 350 for 15 min.

 

 

You can make these your own by substituting or adding ingredients....

Instead of using bacon, try sausage or diced chicken.

Cheese - use whatever cheese you want.  The original recipe called for Swiss, which I didn't have on hand.  These would be good with Monterey Jack too.

 

You can even freeze these guys and bake later.  Just make sure to thaw out completely before baking.