Bite-Sized Pumpkin Puffs
WHAT YOU NEED
- 1/3 cup Cacique® Cotija Cheese crumbled
- 2 tbsp Cacique® Crema Mexicana
- 1/3 cup Pumpkin Puree Canned
- 12 Phyllo Cup Shells frozen
- Salt and Pepper to taste
- Thyme sprigs optional for garnish
- Olive Oil Spray
HOW TO MAKE IT
- Preheat oven to 375 degrees Fahrenheit. In a medium bowl, mix together the pumpkin, cotija cheese, and Crema Mexicana. Add salt and pepper, to taste, and stir until well combined.
- Spray a baking sheet lightly with olive oil. Spread phyllo cups out on prepared baking sheet. Fill each phyllo cup with a spoonful of pumpkin-cotija filling. Each cup should be completely full. Bake for 10 minutes, or until the phyllo dough is a light golden color. If desired, garnish each pumpkin puff with a sprig of thyme.
