Cheesy Bacon Rotel Cups
Recipe submitted by
Sandra Eakes
1 can Rotel tomatoes, mostly drained
1 bag real bacon bits
1 cup shredded Swiss cheese
1 cup real mayonnaise
30 mini phyllo pastry shells, frozen
1 can Rotel tomatoes, mostly drained
1 bag real bacon bits
1 cup shredded Swiss cheese
1 cup real mayonnaise
30 mini phyllo pastry shells, frozen
In a large bowl mix together, Rotel
tomatoes, mostly drained, bacon bits and
mayonnaise until well blended.
In a large bowl mix together, Rotel
tomatoes, mostly drained, bacon bits and
mayonnaise until well blended.
Add cheese and stir until mixed.
Add cheese and stir until mixed.
Scoop filling into phyllo shells. Bake at
350º for 15 minutes or until golden and
cheese is melted.
Cheesy Bacon Rotel Cups
Recipe submitted by
Sandra Eakes
Cheesy Bacon Rotel Cups
Recipe submitted by
Sandra Eakes
Scoop filling into phyllo shells. Bake at
350º for 15 minutes or until golden and
cheese is melted.
Cheesy Bacon Rotel Cups
1 can Rotel tomatoes, mostly drained
1 bag real bacon bits
1 cup shredded Swiss cheese
1 cup real mayonnaise
30 mini phyllo pastry shells, frozen
1 can Rotel tomatoes, mostly drained
1 bag real bacon bits
1 cup shredded Swiss cheese
1 cup real mayonnaise
30 mini phyllo pastry shells, frozen
In a large bowl mix together, Rotel
tomatoes, mostly drained, bacon bits and
mayonnaise until well blended.
In a large bowl mix together, Rotel
tomatoes, mostly drained, bacon bits and
mayonnaise until well blended.
Add cheese and stir until mixed.
Add cheese and stir until mixed.
Scoop filling into phyllo shells. Bake at
350º for 15 minutes or until golden and
cheese is melted.
Recipe submitted by
Sandra Eakes
Scoop filling into phyllo shells. Bake at
350º for 15 minutes or until golden and
cheese is melted.