Chessy Sausage Rotel Cups
Ingredients
Instructions
- Pre-heat the oven to 350°F.
- Cook, crumble and drain the sausage.
- Cut cream cheese and Velveeta into small chunks.
- In a microwave-safe medium bowl, add cubed cream cheese, shredded Colby jack cheese, cubed Velveeta and Rotel tomatoes; microwave for 2 minutes.
- Stir well, then stir in cooked sausage.
- If cheese mixture is not completely melted at this point, microwave for another minute.
- Scoop cheese and sausage mixture into phyllo shells.
- Place shells on a non-stick baking sheet.
- Place in the pre-heated oven and bake for 13 to 15 minutes.
Notes
The recipe makes a double serving of the filling (so enough for 6 packs of Phyllo shells); freeze the second half in a quart-sized ziploc bag; when another appetizer is needed, thaw the filling and pair with 3 more packs of phyllo cups.
Try swapping out mild sausage for hot to reduce the spiciness.
Variations - Use bacon (or bacon bits) instead of sausage; instead of breakfast sausage, use chorizo, Italian sausage or andouille sausage; change up the cheese instead of Colby jack, use pepper jack, cheddar or swiss cheese; instead of Rotel, use Italian diced tomatoes.
If there are a few extra cups, refrigerate in an airtight container for 3 to 4 days after baking; they can be reheated in an oven or an air fryer for 4 to 6 minutes at 350°F.