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.
Ingredients
- 4½lbbison brisket
- 1½cupsbeef broth
- ¼cupWorcestershire sauce
- 3tbspcider vinegar
- 4tspchili powder
- ¼tspcayenne pepper
- 3garlic cloves,minced
- ½cupbarbecue sauce,bottled
- 2ozminiature phyllo dough shells,(2 packages), baked
- ½cupcheddar cheese,shredded
- sour cream
- fresh cilantro,chopped
Instructions
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Cut the bison brisket into 2-inch pieces. Place bison brisket pieces in a 5-quart slow cooker.
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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.
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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.
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Use two forks to shred bison pieces. Reserve 2 cups of the shredded bison brisket in the bowl.
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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.
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Preheat the oven to 375 degrees F. Arrange the phyllo dough shells in a 15x10x1-inch baking pan.
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Stir the barbecue sauce into the reserved 2 cups shredded bison in the bowl.
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Divide shredded bison evenly among phyllo shells. Top evenly with shredded cheese.
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Bake, uncovered, for 10 minutes or until heated through.
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Top with sour cream and cilantro. Enjoy!
Recipe Notes
The remaining meat can be used for filling tacos, sandwiches, enchiladas, or fajitas, or for topping pizza.
Nutrition
- Calories:Â 215.42kcal
- Fat:Â 16.02g
- Saturated Fat:Â 6.56g
- Trans Fat:Â 0.03g
- Monounsaturated Fat:Â 6.70g
- Polyunsaturated Fat:Â 0.67g
- Carbohydrates:Â 3.84g
- Fiber:Â 0.26g
- Sugar:Â 1.95g
- Protein:Â 13.15g
- Cholesterol:Â 66.20mg
- Sodium:Â 171.27mg
- Calcium:Â 35.36mg
- Potassium:Â 254.20mg
- Iron:Â 1.35mg
- Vitamin A: 15.22µg
- Vitamin C:Â 0.69mg
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