Tex/Mex Chicken Salad Phyllo Cups
1 cup finely diced cooked chicken breast
(best from a savory rotisserie chicken)
1/2 cup shredded Mexican-style cheese
1/2 cup finely diced celery
1/4 cup finely diced onion
1/4 cup medium chunky salsa
1/4 cup mayonnaise
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon granulated garlic
2 packs frozen Phyllo shells, thawed
Combine the diced chicken, cheese, celery, onion, salsa, mayonnaise, chili powder, ground cumin, and granulated garlic in a small bowl. Mix thoroughly. (May be made ahead and placed covered in the refrigerator overnight.)
Preheat oven to 375 degrees. Place each of the Phyllo cups on a baking sheet and fill each with the chicken salad mixture. Place in oven and bake for 8-10 minutes and serve warm.
Makes 30 “bites”.