Puff Chili Shells

Puff Chili Shells

5 3
SHELLS recipe

Chili served in edible puff pastry "bowls" with lots of cheese and all the toppings...doesn't that sound outrageously good?  It is!

  • Prep: 35 minutes
  • Serves: 6

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Shells Recipe

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.

Recipe

Ingredients

  • 1 can (19 ounces) Campbell's® Chunky™ Roadhouse - Beef & Bean Chili, prepared according to package directions

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 2 tbsp. shredded Cheddar cheese

  • 2 tbsp. chopped tomatoes

  • 1 tbsp. sour cream

  • 1 tbsp. chopped green onion

Directions

  1. Spoon 1/3 cup chili into each pastry shell.  Top with the cheese, tomato, sour cream and green onion.  Serve immediately.

  2. Easy Substitution:  You may substitute 2 1/3 cups leftover chili, warmed, for the chili in this recipe.

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