These mini BBQ chicken cups were born from my husband’s love of a BBQ chicken pizza from a local pizza parlor where he worked in college. They are always a hit and disappear quickly when I bring them to parties. (Especially when people find out about their “healthiness”!) If you have it on hand or want to splurge, using smoked cheddar instead of the shredded sharp cheddar amps up the flavor profile.
• 1 package (15) baked mini phyllo dough shells
• 5 Tbsp (2.5 oz) shredded cheddar cheese
• 3/4 cup cooked shredded chicken
• 2 Tbsp BBQ Sauce
• 1/2 cup Black Beans
• 3 Tbsp fat free sour cream
• fresh cilantro as garnish
I measure my chicken out in a 2-cup measuring cup so that I can just use it as my mixing bowl too. Less dishes = more time! Mix about 2 tablespoons of your favorite BBQ sauce in with the shredded chicken. Add more or less sauce (some sauces are runnier/thicker) until the chicken is coated well with the sauce.
Add 1/2 cup of black beans to the BBQ chicken mixture. (Be sure to drain/rinse your beans if you are using canned!)
Place phyllo dough shells on a baking sheet and add 1 tsp. of shredded cheese in the bottom of each cup. (Or 1/2 cube if you are using a block of smoked cheddar.)
Divide your BBQ chicken and bean mixture evenly among the shells
Bake at 375°F for 20 minutes until heated through. Top with 1/2 tsp. of fat free sour cream, and fresh cilantro for garnish.