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| BBQ Bison Phyllo Bites |
"Tender, BBQ-spiced shredded bison brisket is baked in mini phyllo shells for these crowd-eye-catching appetizers."
Ingredients :
- 1 (4.5 pound) bison brisket
- 1 half of cups beef broth
- 1/four cup Worcestershire sauce
- three tablespoons cider vinegar
- four teaspoons chili powder
- 1/four teaspoon cayenne pepper
- 3 cloves garlic, minced
- half cup bottled barbeque sauce
- 2 (1.9 ounce) applications baked miniature phyllo dough shells
- half of cup shredded Cheddar cheese
- Sour cream
- Chopped clean cilantro
Instructions :
| Prep : 40M | Cook : 30M | Ready in : 12H50M |
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- Cut bison brisket into 2-inch pieces. Place bison brisket pieces in a 4- to five-quart sluggish cooker. Combine broth, Worcestershire sauce, vinegar, chili powder, cayenne pepper, and garlic in a medium bowl. Pour over bison portions in sluggish cooker. Cover and prepare dinner on low for 12 hours. Remove bison brisket pieces from cooker and place in large bowl; discard cooking juices. Use two forks to shred bison pieces. Reserve 2 cups of the shredded bison brisket in the bowl. Package the last shredded bison brisket in 2-cup portions in airtight boxes. Chill for up to 3 days or freeze for up to a few months.*
- Preheat oven to 375 levels F. Arrange phyllo dough shells in a 15x10x1-inch baking pan. Stir barbeque sauce into the reserved 2 cups shredded bison inside the bowl. Divide shredded bison frivolously amongst phyllo shells. Top frivolously with shredded cheese.
- Bake, exposed, for 10 mins or until heated through. Top with bitter cream and cilantro.
Notes :
- * Use last meat for filling tacos, sandwiches, enchiladas, or fajitas, or for topping pizza.
- Note: Recipe evolved and tested via the Better Homes and Gardens® Test Kitchen the use of High Plains Bison products.
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