1 cup prepared Slow Cooker Pulled Buffalo Chicken, see note below for alternatives
4 ounces cream cheese
1/2 cup shredded mozzarella cheese
1 10-ounce can Ro*Tel diced tomatoes with chilies, drained well
2 1.9-ounce boxes phyllo cups (30 pieces total)
1 cup bleu cheese, crumbled fine
Celery sticks, optional for serving
Preheat oven to 325 degrees F.
Line a medium tray with foil and lay out the 30 phyllo shells.
In a microwave safe bowl, add buffalo chicken, cream cheese, mozzarella cheese and drained tomatoes.
Place in the microwave for 30 seconds on high to soften the cream cheese and heat the filling. Microwave longer if needed.
Using two small spoons, divide the filling between the 30 cups. It’s fine to mound the filling in the cups.
Bake for 15 minutes.
Remove the pan and sprinkle on the bleu cheese over each one and serve immediately with optional celery sticks.
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