Spicy Mexican Chicken Mini Brulees

Chipotle peppers give this dish a nice spice and the mini phyllo cups make for a great presentation and fun to eat appetizer.

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Ingredients:

• 10 strips bacon
• 2 boneless chicken breasts (cut into medallions)
• 1 12 oz can chipotle peppers in adobo sauce, finely chopped
• 2 packages frozen mini phyllo cups, about 30 cups
• 1 16 oz can refried beans
• 8 ounces cheddar cheese, shredded
• Maple syrup, for drizzling
• Cilantro, for garnish

Method

Preheat oven to 350 degrees. In a saute pan over medium heat, cook bacon until crisp. Remove bacon from pan and cool on a paper towel lined plate. Once cool, crumble bacon into small bits, removing any pieces of fat so only crispy pieces remain. Remove all but 2 tablespoons of bacon drippings from pan. Reheat bacon drippings over medium heat and add chicken medallions. Cook for 4 minutes on each side. Remove chicken from pan and let cool. Once chicken is cool, shred or chop chicken into small pieces and place in a bowl. Combine chicken with the chopped chipotles in adobo sauce and set aside. Place parchment paper on a cookie sheet. Arrange phyllo cups on cookie sheet. Spread a small amount of refried beans in each cup. Place a small amount of chicken mixture on top of refried beans, almost to top. Gently press down mixture with back of a spoon to even it out. Place a generous helping of shredded cheddar cheese on top of each cup. Place cookie sheet in oven and bake 10 to 12 minutes, or until cheese is melted. Remove cookie sheet from oven, and sprinkle bacon bits over top of each phyllo cup. Drizzle each cup with maple syrup to create brulee effect. Garnish each cup with a cilantro leaf and arrange on a serving platter.

Notes:

Number of servings: Makes 30 appetizers

Submitted By: hartina
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