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Green Chilie and Mushroom Phyllo Tarts

Green Chilie and Mushroom Phyllo Tarts

Gluten Free:
Serving Size:
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Appetizers & Snacks
Level of Difficulty:
Rate this recipe: Rating: 4 (1 votes cast)


This recipe is recommended for 12 servings
  • 1 (3-ounce) package cream cheese, softened
  • 3/4 cup sour cream
  • 1/4 cup fine dried breadcrumbs
  • 1 (4.25-ounce) can CHI-CHI'S® Diced Green Chilies, drained
  • 1 (4.5-ounce) jar sliced mushrooms, drained
  • 1 tablespoon fresh lime juice
  • 2 teaspoons dried dillweed
  • 1/2 teaspoon salt
  • 1 clove garlic, slightly mashed
  • 1/2 cup butter or margarine
  • 8 (17x12-inch) sheets frozen phyllo dough, thawed
  • 12 CHI-CHI'S® Green Jalapeño Wheels, if desired


  1. Mini Tart Variation: Coat 24 mini muffin cups with garlic butter. Cut layered phyllo sheets into 24 (3x2 1/2-inch) rectangles. Continue as directed in recipe. Makes 24 appetizers.


  1. Heat oven to 350°F.
  2. In small bowl, combine cream cheese and sour cream; mix well. Stir in breadcrumbs, chilies, mushrooms, lime juice, dillweed and salt.
  3. In small skillet or saucepan, cook garlic in butter until tender.
  4. Coat 12 (2 1/2-inch) muffin cups and large baking sheet with garlic butter.
  5. On work surface, unroll phyllo; cover with plastic wrap or dampened towel. Place 1 sheet phyllo on baking sheet; brush with butter. Top with second sheet phyllo; brush with butter. Repeat with remaining phyllo. With sharp knife, cut phyllo layers to make 12 (4 1/4x4-inch) rectangles.
  6. Press 1 phyllo rectangle into each muffin cup. Spoon cream cheese mixture into phyllo-lined cups. Bake 15 to 22 minutes or until phyllo is golden brown. Garnish with jalapeño wheels.