You will absolutely love this appetizer recipe for Sausage Rotel Cups – combines the flavors of Rotel tomatoes, Monterey Jack cheese, and Velveeta in a crispy phyllo cup for lots of texture and spicy flavor!
Alright, I’m curious – if you could eat one food for the rest of your life, what would it be?
Mine? Out of all of the delicious food I’ve had in my life? It would be good old Rotel Dip.
I’m not kidding when I say I’m obsessed. You can ask my family – if calories and health-factor didn’t count, I would eat this every meal for the rest of my life. I love everything about it.
I make it just about every weekend during football season and for any special occasion that calls for an appetizer. Sometimes, to put a little spin on it, I’ll make these Rotel cups. The recipe is a little different than the one I use for the dip, and having it in these handy dandy little phyllo shells makes it way easier to eat at a party or get-together. You’ll have way less mess, and the phyllo gives it a unique crunch that you don’t get when eating it with tortilla chips.
Warning though – if you take these to a party, don’t expect to bring any extras home! They are always the hit of the get-together and you will get lots of requests for the recipe. They’re addictive little suckers!
- 4 packs frozen mini phyllo shells
- 16oz hot sausage
- 8oz cream cheese
- 1 cup shredded monterey jack cheese
- 8oz Velveeta cheese
- 1 can Rotel, drained
- Cook, crumble, and drain sausage.
- Cut cream cheese and Velveeta into small chunks. Pour cream cheese, monterey jack, Velveeta, and Rotel into a large bowl and microwave for 2 mintues. Stir in cooked sausage.
- Spoon mixture into phyllo shells and bake at 350 degrees for 13-15 minutes.
Note: You can totally swap out mild sausage for hot to reduce the spiciness, but I personally love the little kick that the hot sausage gives it. Totally up to you! These are also great with bacon instead of sausage.
Enjoy, friends! You can see more of my recipe posts here.
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These sound amazing!!! I have fridge pie crust, do you suppose I could use that in place of phyllo??
That should definitely work! I’d use some kind of muffin pan to form them if you’re doing that, and not sure on the cook time – potentially longer since it’s pie crust, but I’d just keep a close eye on it.