This recipe for Cheesy Sausage Rotel Cups combines the flavors of spicy sausage, Rotel tomatoes, Monterey Jack cheese, and Velveeta in crispy mini phyllo shells. These are individual-serving appetizers with lots of texture and spicy flavor!
Cut cream cheese and Velveeta into small chunks. In a microwave-safe medium bowl, add cubed cream cheese, shredded Colby jack cheese, cubed Velveeta, and Rotel tomatoes and microwave for 2 minutes. Stir well, then stir in cooked sausage.
(If cheese mixture is not completely melted at this point, microwave for another minute.)
Scoop cheese and sausage mixture into phyllo shells. Place shells on a nonstick baking sheet.
Bake at 350 degrees for 13-15 minutes.
The recipe makes a double serving of the filling (so enough for 6 packs of Phyllo shells). I freeze the second half in a quart-sized ziploc bag. When you need a quick appetizer, thaw the filling and pair with 3 more packs of phyllo cups!
You can swap out mild sausage for hot to reduce the spiciness, but I personally love the little kick that the hot sausage gives it. Totally up to you!
Use bacon (or bacon bits) instead of sausage
Instead of breakfast sausage, use chorizo, Italian sausage, or andouille sausage
Change up the cheese instead of Colby jack, use pepper jack, cheddar, or swiss cheese
Instead of Rotel, use Italian diced tomatoes
If you end up with a few extra cups, refrigerate in an airtight container for 3-4 days after baking. They can be reheated in an oven or an air fryer for 4-6 minutes at 350 degrees.