Related Posts Plugin for WordPress, Blogger...

Recipe Developer / Food Photographer / Social Media Influencer
Making memories around the kitchen table and capturing them with my camera is where you’ll find me. Unless I’m boarding a plane or on a road trip somewhere with my girls.

Print Recipe
Veggie Pulled Pork Phylo Cups
Turn tailgating season into a party with this easy to make veggie pulled pork fillo cups, it's a winner play after play!
Course Appetizer
Prep Time 10 minutes
Cook Time 3 minutes
Servings
servings
Ingredients
Course Appetizer
Prep Time 10 minutes
Cook Time 3 minutes
Servings
servings
Ingredients
Instructions
Homemade Fillo Cups
  1. Heat the oven to 425°F and arrange a rack in the middle.
  1. Arrange a sheet of phyllo on a large cutting board (be sure to cover the remaining phyllo sheets with a slightly damp paper towel or plastic wrap) and brush the top with melted butter.
  2. Arrange another sheet on top of the first sheet and repeat, alternating butter and phyllo, until there are 6 layers. Brush the top layer with butter.
  3. Using a sharp knife, cut the phyllo into 12 approximately 3-by-3-inch squares.
  4. Fit 1 square snugly into each well of a 12-well muffin pan, gently pressing the phyllo into the bottom and up the sides of each well.
  5. Bake until the dough is lightly browned and crispy, about 5-10 minutes. Remove the pan from the oven and let it cool on a wire rack. When the cups are cool, remove them from the pan and set aside.
  6. The cups can be stored at room temperature in an airtight container for up to 2 days.
Veggie Pulled Pork Fillo Cups
  1. Warm the MorningStar Farms® Veggie Pulled Pork as instructed in the package. Note: Product has to be straight from frozen, no need to thaw it.
  2. Start assembling the fillo cups but adding the veggie pulled pork first.
  3. Followed by the chunky salsa, sour cream, shredded cheese and a drizzle of cilantro, (optional).
  4. Serve and enjoy!
Share this Recipe