It’s gameday again! I’ll admit, I’m a bit down in the dumps as I write this post. My beloved Auburn Tigers just lost to Mississippi State. Honestly, I haven’t seen Auburn play that poorly in a long time, and State deserved to win it. I just hope that we can manage a decent season after this rough loss. However, in spite of the dismal, stressful, upsetting football game, we have enjoyed a morning of good food and family. Because hey, even if you have to suffer a loss, you can still enjoy some tailgate food!
These Rotel cups are perfect for snacking on during a football party! We’ve made the classic Rotel dip (melted velveeta cheese with sausage and rotel tomatoes) many many times before. We love that cheese dip, but honestly it’s not easy to serve or eat individually because it’s kind of messy. These Rotel cups are REALLY good, and much better for party finger-foods. I love the crispy shells with the cheesy, bacony filling. It has a little kick to it from the Rotel, but it’s not overly spicy. And these are really easy to put together. I will definitely be making this again at future football parties!
Source: Kendall Boggs Fine Arts & Crafts
Makes: 45 cups
1 Can rotel tomatoes, drained (almost all the way)
1 bag bacon pieces
1 cup shredded swiss
3 pkg. phyllo pastry cups – thawed
Preheat oven to 350 degrees F.
Mix the first 4 ingredients and scoop evenly into the cups. Place on baking sheet and cook at 350 for 15 min.