01 -
Preheat oven to 175°C. Carefully remove frozen phyllo shells from their packaging and arrange on a large baking sheet. Do not thaw.
02 -
In a large mixing bowl, combine mayonnaise, drained Rotel tomatoes with green chilies, and bacon pieces. Stir thoroughly.
03 -
Fold shredded Colby and Monterey Jack cheese into the mixture until evenly combined.
04 -
Spoon approximately 1 tablespoon of the prepared filling into each phyllo shell, ensuring shells are fully filled.
05 -
Place the baking sheet in the oven and bake for 15 to 20 minutes, or until the cups are golden and the cheese is melted.
06 -
Remove from oven and transfer cups to a serving platter. Serve warm.