How To Make BBQ Bison Phyllo Bites
Munch on a delicious batch of these phyllo bites filled with tender and BBQ-spice flavored bison brisket, topped with cheese, sour cream, and cilantro.
Cut the bison brisket into 2-inch pieces. Place bison brisket pieces in a 5-quart slow cooker.
Combine the broth, Worcestershire sauce, vinegar, chili powder, cayenne pepper, and garlic in a medium bowl. Pour over the bison pieces in the slow cooker.
Cover and cook on Low for 12 hours. Remove the bison brisket pieces from the cooker and place in a large bowl. Discard the cooking juices.
Use two forks to shred bison pieces. Reserve 2 cups of the shredded bison brisket in the bowl.
Package the remaining shredded bison brisket in 2-cup portions in airtight containers. Chill for up to 3 days or freeze for up to 3 months.
Preheat the oven to 375 degrees F. Arrange the phyllo dough shells in a 15x10x1-inch baking pan.
Stir the barbecue sauce into the reserved 2 cups shredded bison in the bowl.
Divide shredded bison evenly among phyllo shells. Top evenly with shredded cheese.
Bake, uncovered, for 10 minutes or until heated through.
Top with sour cream and cilantro. Enjoy!
The remaining meat can be used for filling tacos, sandwiches, enchiladas, or fajitas, or for topping pizza.
- Calories: 215.42kcal
- Fat: 16.02g
- Saturated Fat: 6.56g
- Trans Fat: 0.03g
- Monounsaturated Fat: 6.70g
- Polyunsaturated Fat: 0.67g
- Carbohydrates: 3.84g
- Fiber: 0.26g
- Sugar: 1.95g
- Protein: 13.15g
- Cholesterol: 66.20mg
- Sodium: 171.27mg
- Calcium: 35.36mg
- Potassium: 254.20mg
- Iron: 1.35mg
- Vitamin A: 15.22µg
- Vitamin C: 0.69mg