Carnitas Cups

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(9 votes, average: 3.00 out of 5)
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Add a Mexican flair to your next fiesta with these easy appetizers featuring pulled pork and cheese topped with pico de gallo in a Mini Fillo Shell.

  • 1 cup pulled pork in barbecue sauce
  • 4 ounces queso fresco or feta cheese, crumbled
  • 2 packages (15-count each) Athens Mini Fillo Shells
  • 1/2 cup pico de gallo 


  1. Preheat oven to 350⁰F. Mix together pulled pork and queso fresco/feta cheese. Spoon one heaping teaspoon of filling into each shell. Bake for 8-10 minutes or until heated through. Top each with pico de gallo.
  2. Serve.

VARIATIONS: Substitute guacamole for the pico de gallo.
Nutritional Info:
Calories/ 35 Calories from Fat/15 Total Fat/ 1.5g Saturated Fat/ .5g Trans Fat/ 0g Cholesterol/ 5mg Sodium/ 125 mg Total Carbohydrate 3g Dietary Fiber/ 0g Sugars/ 2g Protein/ 2g/ Vitamin A/ 2% Vitamin C/ 0% Calcium/ 2%

Recipe Reviews

Overall Rating 9 votes, average: 3.00 out of 59 votes, average: 3.00 out of 59 votes, average: 3.00 out of 59 votes, average: 3.00 out of 59 votes, average: 3.00 out of 5 3.00 votes

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