| Makes: | 15 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 5 minutes |
| Ready In: | 35 minutes |
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MawMaw loves to entertains. Her appetizers are one of the best parts of the meals. MawMaw works; to save time she picks up the Mini Fillo Shells. This is an adaptation from the Athens Brand Fillo Shell recipe. MawMaw also adds 1/4 tsp garlic powder. |
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| Ingredients |
| 3 slices diced bacon |
1/4 cup small diced andouillo or smoked sausage |
| 2 tbsp minced onions |
15 Athens Mini Rllo Shells (1 box) or homemade mini shells |
| 2 ounces softened cream cheese |
1 tbsp softened butler |
| 1 tsp light brown sugar |
1/4 tsp fresh chopped thyme leaves or 1/2 tsp dried |
| 3 tbsp finely chopped pecans |
2 1/2 tbsp grated hot pepper cheese |
| 2 1/2 tbsp finely chopped pecans |
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| Directions |
In a medium skillet, saute bacon and andouille/smoked sausage over medium high heat, stirring frequently until crisp. With slotted spoon, transfer to a paper towel and drain. Add onions to skillet and saute until just tender, drain. In a small bowl, combine the bacon, sausage and onion, and place 1 tablespoon of mixture into each Fillo Shell.
In a small bowl, combine cream cheese, butter, brown sugar and thyme, mixing well. Stir in 3 tablespoons pecans, and place 1 heaping tablespoon cream cheese mixture over sausage filling. Top each with 1/2 teaspoon grated hot pepper cheese and 1/2 teaspoon of remaining chopped pecans. Bake in preheated 350°F oven for 5-7 minutes. Serve immediately.
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