Phyllo cups with black bean & corn chili

30 Servings

Ingredients

Quantity Ingredient
1.00 Grant -- hwwk11b
1.00 small Onion -- chopped
2.00 Jalapenos-seeded choppd
1.00 Fine
20.00 millilitre Garlic -- minced
1.00 tablespoon Olive oil
1.00 teaspoon Oregano, dried -- crushed
½ teaspoon Cumin -- ground
14½ ounce Tomatoes, stewed -- mex
1.00 Style
½ cup Beer
8.00 ounce Black beans, rinsed --
1.00 Drained
8.00 ounce Corn, canned -- drained
¼ teaspoon Salt
⅛ teaspoon Pepper
1.00 Sour cream garnish
1.00 Cilantro leaves garnish

Directions

Cook onion, jalapenos & garlic in hot oil over med-high heat till onion is tender, not brown. Stir in oregano and cumin, cook 1 minute more. Drain stewed tomatoes, reserving juice; set aside. Add reserved tomato juice and beer to onion mixture; bring to boil. Reduce heat; simmer uncovered five minutes. Meanwhile, coarsely chop stewed tomatoes. Add black beans, corn, salt & pepper to onion mixture.

Bring to boil, reduce heat. Simmer, uncovered, for 15-20 minutes or until most of the liquid is absorbed, stirring occasionally (mixture should be thick). PHYLLO CUPS: Thaw phyllo sheets. Melt ⅓ C butter for every SIX sheets. Brush one sheet w/ butter, keeping remaining sheets covered w/damp cloth till needed. Top w/second sheet of phyllo; brush w/butter. Repeat w/2 more sheets for total of 4 layers.

With a sharp knife, cut layered phyllo lengthwise into 4 strips. Cut each strip into 5 squares, keeping layers intact. Repeat w/next batches. If only using six phyllo sheets, butter & layer remaining two sheets. Cut in half and stack for four layers. Cut into 10 more squares. Press each square gently into a 1¾" muffin cup, pleating to fit. Bake in 350~ oven 8-10 minutes or till crisp and golden. Cool 5 minutes in muffin tins, then transfer to wire racks to cool completely. ASSEMBLEY: Spoon 1 Tbl. warm chili into each cup. Top w/sour cream & cilantro leaves. Original recipe made 30 cups.

Formatted by T. Grant from BH&G Holiday Appetizers.

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