Recipe - Phyllo Cups W Black Bean And Corn Chili

Grant Hwwk11b
1 small Onion chopped
2 Jalapenosseeded choppd
Fine
20 ml Garlic minced
1 tablespoon Olive oil
1 teaspoon Oregano, dried crushed
One half teaspoon Cumin ground
14 One half ounce Tomatoes, stewed Mex
Style
One half cup Beer
8 ounce Black beans, rinsed
Drained
8 ounce Corn, canned drained
One fourth teaspoon Salt
1/8 teaspoon Pepper
Sour Cream garnish
Cilantro leaves garnish

Cook onion, jalapenos & garlic in hot oil over medhigh heat till onion is
tender, not brown. Stir in oregano and cumin, cook 1 minute more. Drain
stewed tomatoes, reserving juice; set aside. Add reserved tomato juice and
beer to onion mixture; bring to boil. Reduce heat; simmer uncovered five
minutes. Meanwhile, coarsely chop stewed tomatoes. Add black beans, corn,
salt & pepper to onion mixture. Bring to boil, reduce heat. Simmer,
uncovered, for 1520 minutes or until most of the liquid is absorbed,
stirring occasionally (mixture should be thick). PHYLLO CUPS: Thaw phyllo
sheets. Melt 1/3 C butter for every SIX sheets. Brush one sheet w/ butter,
keeping remaining sheets covered w/damp cloth till needed. Top w/second
sheet of phyllo; brush w/butter. Repeat w/2 more sheets for total of 4
layers. With a sharp knife, cut layered phyllo lengthwise into 4 strips.
Cut each strip into 5 squares, keeping layers intact. Repeat w/next
batches. If only using six phyllo sheets, butter & layer remaining two
sheets. Cut in half and stack for four layers. Cut into 10 more squares.
Press each square gently into a 1 3/4" muffin cup, pleating to fit. Bake in
350~ oven 810 minutes or till crisp and golden. Cool 5 minutes in muffin
tins, then transfer to wire racks to cool completely. ASSEMBLEY: Spoon 1
Tbl. warm chili into each cup. Top w/sour cream & cilantro leaves. Original
recipe made 30 cups. Formatted by T. Grant from BH&G Holiday Appetizers.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip