Cheese Filled Mini Fillo Shells
By Chef Tom Fraker


8 Mini Fillo Shells thawed
4 ounces Goat Cheese
1 tablespoon Sun-dried Tomatoes halves minced
2 Sun-dried Tomatoes halves sliced for garnish


Preheat oven to 350ºF.

In a bowl, mix the cheese and the next 2 ingredients together.

Fill each shell with the mixture and garnish with the tomato slices.

Bake in the oven until heated through.

If you want to spice the filling up a bit, add some Don Enrique Pico De Gallo.

Servings: 8