Low Carb Chorizo Spinach Filo Cup Appetizers are light, crispy savory bites of Mexican flavor with a bit of a kick on the back-end. Take these easy appetizers to your next party and watch them leap off the party tray.
These Lil bits look adorable on a tray and satisfy appetites. For a party fueled by finger food these are a good addition. Low carb Chorizo Spinach Filo Cup Appetizers are stuffed with a healthy mix of greens, peppers, cream cheese and chorizo and topped with a half pecan.
I created these holiday appetizers for our Christmas party. I just picked up some Fillo cups and brained stormed in my kitchen. They came out great!
Looking for more low carb appetizers? Try these:
Deviled Eggs with Bacon, peppers and dates-Low Carb gluten free appetizer
Caprese Salad bites-low Carb gluten free Appetizer
Pastrami wraps-low carb appetizer
Bacon wrapped Sweet Potatoes-Low Carb gluten free Appetizer
These Chorizo party appetizers are easy to make and travel well on a tray with Saran wrap covering it. The party goers grabbed them off the tray, popped them in the mouth… and their eyes opened a bit. They each said the same thing. “These are really tasty.”
These healthy holiday appetizers are also great for parties year round. Tailgating, Super Bowl Sunday, Poker night or any ole get together these appetizers will be a welcome addition to the snack menu.
Low Carb Chorizo Spinach Filo Cup Appetizers Recipe Note:
You can, of course, adjust “the kick” by using lower heat peppers. Use kale, chard or other flavorful greens in place of the baby spinach if you like. The chives, garlic and basil were really flavorful in this recipe. You need to keep them.
When blended together with the Chorizo, you will have a loose, orange tinged, creamy paté shot through with green and a bit of red. Very festive! Adjust the texture and color bits to your taste. As we show you on our video in the recipe card you can also hand chop the vegetables for a stronger color pop.
This is a REALLY easy appetizer because you can chop all the greens in your food processor and mix up the filling that way too. The Fillo cups are pre-made and pre-cooked. Find them in your frozen food Novelty section of the grocery store.
The pecans can be added either before you bake them or just after the cups come out of the oven when the filling is piping hot. Embed the pecans into the filling so they stay in, as shown. Sweet hot chili sauce is an optional garnish. I loved it, but not everybody thought it necessary.
This recipe makes about 4 cups of filling, more or less, depending on how many greens you enjoy in your filling. I will say my measurements on the greens are approximate. Adjust the amounts to your own preferences.
This appetizer recipe should make enough filling for 30 stuffed Fillo cups plus more. I often have extra filling. This is a great low carb party chip and veggie dip if you have extra.
Can you make this recipe ahead? Yes.
Make the filling ahead and store it in an airtight container for several days before serving. On serving day take it out of the fridge and let the filling warm up some so it’s easy to work with. Fill your pastry cups and bake as directed.
Can you serve these appetizers at room temperature? Yes.
No need to worry if these are at room temperature several hours by the time they get eaten.
Can you reheat them? Yes.
Prefer to keep these hot or want to reheat them next day? Warm them 20 seconds in the microwave or keep the pastry shells crispy (preferred) by reheating them on a baking sheet at 400 degrees for 10 minutes.
You can freeze the filling for up to three months in an airtight freezer bag or vacuum pack.
Your printable Recipe and Nutrition Card:
Low Carb Chorizo Spinach Fillo Cup Appetizers are Savory tasty bites with a bit of a kick on the back-end. Take these easy to make, flavorful, crowd pleasing appetizers to your next party!
- 1/2 Cup baby spinach leaves, chopped
- 1/2 cup basil leaves, chopped
- 1/2 Cup parsley leaves, chopped
- 2 Tablespoons chives, chopped
- 1 cup Cup chorizo, cooked and drained
- 30 frozen Fillo cups- room temperature
- 12 oz. cream cheese
- 2 peppers- any heat, chopped
- 2 Tablespoons dried cranberries, chopped
- 2 large cloves garlic, minced
- 30 whole pecans
- preheat oven to 375 degrees.
- warm cream cheese to room temperature
- on medium heat cook the chorizo until well done-drain.
- Meanwhile chop all the greens, garlic, and peppers.
- Combine the cream cheese, cooked and drained chorizo and dried cranberries. mix well.
- Set out the Fillo cups on to a greased baking sheet.
- Place one tablespoon of cream cheese mixture into each cup.
- Top each cup with one whole pecan
- Bake about 8 minutes until slightly browned.
- Cool and serve!
Make this recipe in your food processor to make a smooth or bumpy smooth paste filling. Otherwise, if you enjoy the texture, chop the ingredients by hand. This recipe can stretch to up to 40 chorizo bites.
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Serving Size:1 Chorizo bite
Amount Per Serving: Calories: 90Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 132mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g
These appetizers are published on a huffington Post appetizers slideshow if you need more deas