Chorizo Fillo Shells



Tonight I had a few friends over for dinner, and whipped up a new appetizer and thought I’d share. The idea of it is chorizo (though I used vegetarian-friendly soy chorizo), mixed with some cream cheese for creaminess, pepperjack for cheesy spiciness, and salsa for a bit of tomato and extra spice. Then for a container, I decided on stuffing won-ton wrappers, but couldn’t find any, so got phyllo (fillo?) shells.

So, to start: brown the meat, or fry the soy fake stuff in a bit of oil and get it hot.



Then add the cream cheese, pepperjack cheese, and salsa over low heat and stir until melted.



Stuff shells, bake until the top is nicely browned.



Eat! Wasn’t that easy and delicious? You could totally use ground beef and taco seasoning, jimmy dean, different cheeses, mushrooms or bread cups or all kinds of containers here. Put them in mini muffin tins if they aren’t in the right shape. All kinds of options with this concept.




Chorizo Fillo Shells

Course Appetizer
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 8
Author Cooking Madly


  • 1 pound chorizo or soy chorizo
  • 4 oz cream cheese
  • 1 cup grated pepperjack cheese
  • 1/4 cup salsa
  • 2 boxes mini fillo shells 30 shells


  1. Preheat oven to 350°F.
  2. Cook raw chorizo, or fry soy chorizo in 1 tbsp oil over medium heat.
  3. When cooked, or browned and warmed through (depending on whether it's raw meat or soy), turn heat to low, add in cream cheese, pepperjack cheese, and salsa. Stir until combined and melted.
  4. Spoon among fillo shells placed on a cookie sheet.
  5. Bake for 6 minutes, or until browned on top.


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