Start any party off with these fun no double dipping Chile con Queso Bites. It’s a basic queso recipe poured into Athens mini fillo shells.

Growing up and living in Texas you must have chips and dip at any party. When I’m throwing a gathering or having people over I like to have different options out on the table to welcome them into my home, whether it’s salsa, guacamole or queso. Having all three just makes it a better party!

The kitchen always tends to be the meeting spot and it makes people feel comfortable to be in it. However the only problem with having several dips to offer is the double dipping that can take place and you can’t monitor it. You wouldn’t want to be a rude hostess and tell someone they can no longer eat from the appetizers for double or triple dipping.

I’ve settled your problem today with these fun Chile con Queso Bites. They are here just in time for this weekend’s upcoming football game. It’s good ole’ queso poured into Athen’s Mini Fillo Shells for a complete and crunchy queso bite. You don’t have to bake them so they are ready to fill and serve for your guests right out of the box. There is no need in sharing the dip so you don’t have to worry about any double dippers.

Just make sure that you have plenty of these Chile con Queso Bites on hand because they will go fast.

Tip: Keep the queso warm on the stove with the temp set at low and just fill the fillo shells as you need them. You can even top them off with fresh chopped cilantro and little spoonful’s of guacamole. The choice is all yours.

ENJOY ~ Meagan

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Chile con Queso Bites

Yield: 45 bites

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

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Ingredients

• 1 pound lean ground beef
• 1 pound processed cheese, such as Velveeta
• 1 10 ounce can diced tomatoes and green chilies, undrained
• 1/3 cup milk
• 3 packages (15 count) Athens Mini Fillo Shells
• Fresh chopped cilantro
• Guacamole

Instructions

1. Add beef to a large sauté pan over medium heat. Brown and then drain any additional juices.
2. Add cheese, tomatoes and milk and stir until completely melted.
3. Spoon into fillo shells and top with cilantro and guacamole.

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Disclosure: This is a sponsored post on behalf of Athens Foods. All opinions are 100% my own. Thank you for supporting the brands that I love.