Cheesy Bacon Rotel Cups (Printer-Friendly)

Crispy phyllo cups with creamy cheese, bacon, and Rotel, easy to serve as bite-sized snacks or party starters.

# What You’ll Need to Cook:

→ Pastry Shells

01 - 45 frozen mini phyllo (fillo) shells (3 boxes, 1.9 ounces each), kept frozen

→ Filling

02 - 240 millilitres mayonnaise
03 - 280 grams mild Rotel (diced tomatoes with green chilies), drained
04 - 70 grams cooked chopped bacon or 80 grams ready-to-use real bacon pieces
05 - 165 grams shredded Colby and Monterey Jack cheese

# Steps to Prepare:

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.

# Extra Cooking Tips:

01 - Rotel refers to canned diced tomatoes with green chilies; select mild or original based on desired heat level.
02 - Serve immediately for best texture, or keep warm in a low oven before serving at gatherings.