Puff Chili Shells

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

Recipe

Ingredients

  • 1 can (19 ounces) Campbell's® Chunky™ Chili with Beans, prepared according to package directions
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 2 tablespoons Cheddar cheese
  • 2 tablespoons chopped tomato
  • 1 tablespoon sour cream
  • 1 tablespoon 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.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

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

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

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

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