Ingredients

1/4 lb. Velveeta

2 pkg. frozen mini phyllo shells

2/3 c. thick and chunky salsa

30 fresh cilantro sprigs

Preparation

  1. Heat oven to 400 degrees.
  2. Cut Velveeta into 2 slices, then cut each slice into 15 cubes.
  3. Place phyllo shells on baking sheet. Fill each 1 Velveeta cube and about 1 t. salsa.
  4. Bake 10 min. or until Velveeta is melted and edges of shells are golden brown. Garnish with cilantro.