Spicy Corn and Cheddar Mini Phyllo Shells with Honey Sour Cream

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(16 votes, average: 3.88 out of 5)
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Corn muffin mix, cheddar and jalapenos come together nicely in this easy appetizer featuring a Mini Fillo Shell crunch.

  • 1 package Jiffy Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1/2 cup cheddar cheese, shredded
  • 3 tablespoons jalapeno, seeded and finely chopped
  • 3 packages (15 count, each) Athens Mini Fillo Shells
  • 1/2 cup sour cream
  • 2 tablespoons honey


  1. Preheat oven to 375°F. In a medium mixing bowl, combine corn muffin mix, egg, milk, cheese and jalapeno. Spoon or pipe 1 tablespoon of filling into each shell. Arrange on a baking tray and bake for 8-10 minutes or until lightly browned. While shells are baking, in a small mixing bowl, combine the honey and sour cream until smooth. Remove shells and top with ½ teaspoon of the honey sour cream mixture. Serve warm.

Nutritional Info:
Calories 50 Calories from Fat 15 Total Fat 2g Saturated Fat 1g Trans Fat 0g Cholesterol 10mg Sodium 75mg Total Carbohydrate 7g Dietary Fiber 0g Sugars 2g Protein 1g Vitamin A 0% Vitamin C 0% Calcium 2%

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(16 votes, average: 3.88 out of 5)

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