RO*TEL Across America Recipe Contest - Rockin’ Ro*Tel Pollo Poppers

Rockin’ Ro*Tel Pollo Poppers

by Jannine from MA

All the delicious flavors of a chicken taco in a poppable appetizer cup. Ole'!

AVERAGE RATING

Category

Appetizer/Snack

Prep Time

20 minutes

Servings

30 pieces

Recipe Ingredients

1 1/2 Tablespoons olive oil
1/4 cup diced yellow onion
1 (10 oz.) can Ro*Tel Original Diced Tomatoes & Green Chilies, well-drained
1/4 cup frozen corn kernels, thawed
1/4 cup canned black beans, rinsed and drained
1 1/2 cups cubed cooked chicken
4 oz. cream cheese, softened
1/4 cup sour cream
2 tsp powdered taco seasoning
3/4 cup shredded Mexican cheese blend, divided
3 Tablespoons chopped fresh cilantro, divided
30 mini Filo dough shells (2 boxes, thawed)

Directions

Preheat oven to 400 degrees F. In a large non-stick skillet, heat olive oil over medium heat. Saute diced onions for 5 - 7 minutes or until they begin to soften. Add the Ro*Tel Original Diced Tomatoes & Green Chilies and continue sautéing for another 2 minutes. Transfer mixture into a medium bowl and add the corn, black beans and cubed cooked chicken pieces. In a small bowl, combine the softened cream cheese, sour cream, taco seasoning, 1/2 cup of the shredded Mexican cheese blend and 2 Tbsp. of the chopped cilantro. Stir well to combine, then fold the sauce mixture into the vegetable and chicken mixture and mix well. Arrange mini Filo dough shells on a non-stick baking sheet. Divide mixture evenly between Filo dough shells, filling each to the top. Sprinkle each filled shell with the remaining shredded Mexican cheese blend and bake for 8 - 10 minutes, or until cheese is melted and lightly browned. Sprinkle with the remaining 1 Tbsp. of finely chopped cilantro and serve warm. Enjoy!