| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Tex-Mex | Main dish, Tex-mex | 30 | Servings |
INGREDIENTS
| Grant, Hwwk11b | ||
| 1 | Onion, chopped | |
| 2 | Jalapenos-seeded choppd | |
| Fine | ||
| 20 | Garlic, minced | |
| 1 | T | Olive oil |
| 1 | t | Oregano, dried crushed |
| 1/2 | t | Cumin, ground |
| 14 1/2 | oz | Tomatoes, stewed Mex |
| Style | ||
| 1/2 | c | Beer |
| 8 | oz | Black beans, rinsed |
| Drained | ||
| 8 | oz | Corn, canned drained |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| Sour Cream garnish | ||
| Cilantro leaves garnish |
INSTRUCTIONS
Cook onion, jalapenos & garlic in hot oil over med-high heat till onion is tender, not brown. Stir in oregano and cumin, cook 1 minute more. Drain stewed tomatoes, reserving juice; set aside. Add reserved tomato juice and beer to onion mixture; bring to boil. Reduce heat; simmer uncovered five minutes. Meanwhile, coarsely chop stewed tomatoes. Add black beans, corn, salt & pepper to onion mixture. Bring to boil, reduce heat. Simmer, uncovered, for 15-20 minutes or until most of the liquid is absorbed, stirring occasionally (mixture should be thick). PHYLLO CUPS: Thaw phyllo sheets. Melt 1/3 C butter for every SIX sheets. Brush one sheet w/ butter, keeping remaining sheets covered w/damp cloth till needed. Top w/second sheet of phyllo; brush w/butter. Repeat w/2 more sheets for total of 4 layers. With a sharp knife, cut layered phyllo lengthwise into 4 strips. Cut each strip into 5 squares, keeping layers intact. Repeat w/next batches. If only using six phyllo sheets, butter & layer remaining two sheets. Cut in half and stack for four layers. Cut into 10 more squares. Press each square gently into a 1 3/4" muffin cup, pleating to fit. Bake in 350~ oven 8-10 minutes or till crisp and golden. Cool 5 minutes in muffin tins, then transfer to wire racks to cool completely. ASSEMBLEY: Spoon 1 Tbl. warm chili into each cup. Top w/sour cream & cilantro leaves. Original recipe made 30 cups. Formatted by T. Grant from BH&G Holiday Appetizers. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 94
Calories From Fat: 76
Total Fat: 8.7g
Cholesterol: 4.8mg
Sodium: 120.1mg
Potassium: 74.9mg
Carbohydrates: 3.1g
Fiber: 1.1g
Sugar: <1g
Protein: 1.5g