Rotel Cups


  • 3 pkgs. mini fillo shells (in the frozen aisle)
  • 1 can Rotel diced tomatoes & green chilies, drained almost all the way
  • 1 bag of real bacon bits
  • 1 1/2 cups shredded colby & monterrey jack cheese
  • 1 cup mayonnaise



  1. In a large bowl, mix together drained Rotel tomatoes, bacon bits, and mayo until blended.
  2. Add in cheese and stir until mixed
  3. Now put all of your shells on a sheet pat and fill them, don't be to generous with the filling or you'll end up with lots of unused shells at the end.
  4. Put these in the oven and cook at 350 for about 15 to 20 minutes.  They'll be all golden and bubbly when they are ready to come out.
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© John Hatcher