Fiesta Sausage Bites
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Crispy phyllo cups with a spicy cheese and sausage filling! Nothing beats these small crunchy bites of spicy sausage and rich melted cheese. Fiesta Bites are freezer friendly and favored by all!

SUGGESTED

COURSE - Appetizer
FREEZER FRIENDLY - yes
MEAL - Brunch, Snack
Dietary -
Rimmed cookie sheet tray with 6 baked petite filled phyllo tarts

suggested …

COURSE: Appetizer
MEAL: Brunch, Snack
FREEZER FRIENDLY: yes
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Fiesta Sausage Bites

Crispy phyllo cups with a spicy cheese and sausage filling!  This recipe is inspired from an old Hidden Valley® ad found in McCalls magazine. 

  • Author: Valerie
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 1 hour 15 minutes
  • Yield: 60 shells 1x
  • Category: appetizer, snack
  • Method: baking, pan-frying
  • Cuisine: American

Ingredients

Units Scale
  • 1 lb pork sausage, spicy or hot
  • 1 1/2 cup mild Cheddar cheese, shredded
  • 1 1/2 cup Monterey Jack cheese, shredded
  • 1/4 cup fresh red pepper, finely chopped
  • 1/4 cup fresh orange pepper, finely chopped
  • 1/4 cup fresh yellow pepper, finely chopped
  • 2 teaspoons red pepper flakes
  • 1 tablespoon hot sauce
  • 1 cup prepared Hidden Valley® Fiesta Dip
  • 4 boxes Toasted Phyllo Shells, (60 shells total)

Instructions

  1. In medium skillet, completely cook sausage until golden brown.
  2. Strain excess grease from sausage and place in large mixing bowl. 
  3. Cool the sausage for approximately 10 minutes so the cheese does not melt when added.
  4. In small bowl, mix sour cream and Hidden Valley® Fiesta Dip until well blended.
  5. Add prepared Hidden Valley® Fiesta Dip, finely chopped red, yellow, orange peppers, red pepper flakes and hot sauce to the cooled sausage.
  6. Lightly stir the sausage mixture.
  7. Add cheddar cheese, Monterey jack cheese to sausage mixture and stir until well blended.
  8. Generously fill toasted-phyllo-shells.
  9. Top each cup with half slice of black olive.
  10. Cover the cups, place back into box and place in freezer.

 

BAKE FROZEN FILLED CUPS

  1. Pre-heat oven 350 Fahrenheit .
  2. Place frozen filled cups on sheet pan.
  3. Bake 20-30 minutes or until bubbly.

 

Notes

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Nutrition

  • Serving Size: 1
  • Calories: 52
  • Sugar: 0.2 g
  • Sodium: 96.2 mg
  • Fat: 3.5 g
  • Carbohydrates: 2.9 g
  • Fiber: 0.2 g
  • Protein: 2.2 g

Keywords: sausage recipe, phyllo cups, spicy appetizer, fiesta tarts, fiesta bites, sausage bites, sausage tarts

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WHY DO I LIKE THIS RECIPE

This is one of my favorite go-to recipes because it is freezer friendly, delicious and easy to make. I consistently receive compliments on this recipe. It is great to have these ready in the freezer to use as a last minute appetizer for a gathering or a quick snack.

INGREDIENT ESSENTIALS

  • Hot or spicy pork sausage is essential. I have tested several hot and spicy bulk sausage in addition to non meat products. To achieve the best results use the hot or spicy bulk pork sausage. Refer to our Fiesta Bites Vegetarian if you prefer a non-meat option.
  • Mild Cheddar cheese with a fine shred is the best option if you are looking for well blended flavor. It keeps the filling less bulky and easier to fill the shells without breaking. For more distinct cheese flavors, use the larger wider shred. Shredded sharp cheddar cheese also an option.
  • Monterey Jack cheese adds an additional element flavor. It is a great compliment to the cheddar cheese. I prefer the fine shred for the Monterey Jack cheese.
  • Fresh red, yellow and orange pepper not only adds beautiful “festive” color, it adds light fresh flavor.
  • Red pepper flakes and the hot sauce creates the party in your mouth! Your family preferred hot sauce will work. I would not suggest wing sauce.
  • Prepared Hidden Valley® Fiesta Dip provides the creamy base for the rest of the ingredients.
  • Pre-cooked Toasted Phyllo Shells is key to keeping the shells crisp during baking. I continuously create filling recipes for these petite bites of goodness.

HOW TO MAKE

This is a quick easy recipe to make.

  1. Prepare Phyllo Shells

    This is something you can do either at the time you make the filling or several days/months ahead. If you make ahead, please place the boxes back into the freezer until ready to use. Instructions can be found at Toasted Phyllo Shells.

    Keep the shells in the container and the plastic connected to one short end of the container. It easily peels back with a gentle pull from both long sides.

  2. In medium skillet, completely cook sausage until golden brown.

    I crumble the sausage as it cooks by breaking up the pieces. Keeping the sausage pieces small makes it easier and quicker to fill the shells.

  3. Strain excess grease from sausage and place in large mixing bowl.

    It is important to strain grease sausage to keep the shells crispy once filled and baked. I put the cooked sausage in a fine strainer over the sink.

  4. Cool the sausage for approximately 10 minutes so the cheese does not melt when added.

    You do not want the cheese melting while you are making the filling.

  5. In small bowl, mix sour cream and Hidden Valley® Fiesta Dip until well blended.

    I use a whisk to blend these two ingredients. It assists in breaking down the dry mix with the wet ingredient. To is important to scrape the sides and bottom with a spatula to ensure all pockets of the dry mix are eliminated.

  6. Add prepared Hidden Valley® Fiesta Dip, finely chopped red, yellow, orange peppers, red pepper flakes and hot sauce to the cooled sausage.

  7. Stir the sausage mixture.

    I use a large spatula and gently stir to mix the ingredients.

  8. Add cheddar cheese, Monterey jack cheese to sausage mixture and stir until well blended.

    This is a separate step because I found it makes it easier to stir and ensure the ingredients are well blended.

  9. TO IMMEDIATLY BAKE

    Generously fill toasted-phyllo-shells

  10. Preheat oven to 350 degrees Fahrenheit.

    If you have a convection option on your oven I would suggest using it.

  11. Generously fill toasted-phyllo-shells.

    I use a small spoon from my every day silverware to fill the cups. Generously fill the cups slightly higher than the rim of the shell. Please the filled shells on a sheet pan.

  12. Bake 20 in conventional oven. Bake 15 minutes in a convection oven with convection fan enabled.

  13. TO FREEZE

  14. Generously fill toasted-phyllo-shells and bak

    I use a small spoon from my every day silverware to fill the cups. Generously fill the cups slightly higher than the rim of the shell.

  15. Top each cup with a half slice of black olive.

    The color contrast makes the tart look enticing. If you do not like black olives then you can skip this step.

  16. Cover the filled shells with the plastic still attached to the container and slide into the original box.

    I tape the end and immediately place in the freezing.

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