Cheesy bacon rotel phyllo cups are tasty little phyllo cup bites stuffed with melted cheese, chewy bacon, and the spicy goodness of Rotel tomatoes.
These cheesy bacon rotel phyllo cups are hard to describe. They’re an instant hit with everyone who tries them and, considering all the baby showers, tailgates, and family gatherings my mother-in-law has made them for, that’s a lot of people. Bite-size appetizers are always appealing, but when you throw in bacon and cheese, they’re irrestible.
Don’t let the use of mayonnaise throw you. I don’t care for mayonnaise in general, but you don’t taste it in this recipe. Instead, it just serves as a binder for all the ingredients you can taste, like the melted cheese and the chewy, salty bacon. If you’ve never had phyllo cups, you’re in for a treat. This Greek dough is thin and crispy, making it the perfect vehicle for what’s inside.
Cheesy Bacon Rotel Phyllo Cups
10 oz. can Rotel, drained
1 cup mayonnaise
1/2 cup real bacon bits (or cooked and crumbled bacon)
1 cup shredded cheese
3 packages mini phyllo shells
Preheat oven to 350 degrees. Line a mini muffin pan with the phyllo cups. Combine all other ingredients, mix well, and spoon the mixture into the shells. Bake for 10 to 15 minutes, until shells are golden and cheese is melted. These are wonderful fresh from the oven, but they’re also great at room temperature.
You’ll find phyllo cups in the freezer section of the grocery store.
If you’re making these for a crowd, consider doubling the recipe; they’ll go quickly!
Looking for more bite-size appetizer recipes? Check out twice-baked pimento cheese potatoes, homemade potato chips, and brown sugar bacon-wrapped sausages.
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