BBQ Bison Phyllo Bites

Tender, BBQ-spiced shredded bison brisket is baked in mini phyllo shells for these crowd-pleasing appetizers.

• Preparation Time: 40 mins
• Cooking Time: 12 hr
• Total Time: 12 hr 40 mins
• Calories: 119 Calories

Ingredients

• 3 tablespoons cider vinegar
• ½ cup shredded Cheddar cheese
• 3 cloves garlic, minced
• ¼ teaspoon cayenne pepper
• 1 tablespoon chopped fresh cilantro
• 1 ½ cups beef broth
• 1 tablespoon sour cream
• ¼ cup Worcestershire sauce
• 4 teaspoons chili powder
• 1 (4.5 pound) bison brisket
• ½ cup bottled barbecue sauce
• 2 (1.9 ounce) packages baked miniature phyllo dough shells

Recipe Instructions

Step 1

Cut bison brisket into 2-inch pieces. Place bison brisket pieces in a 4- to 5-quart slow cooker. Combine broth, Worcestershire sauce, vinegar, chili powder, cayenne pepper, and garlic in a medium bowl. Pour over bison pieces in slow cooker. Cover and cook 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 remaining shredded bison brisket in 2-cup portions in airtight containers. Chill for up to 3 days or freeze for up to 3 months.*

Step 2

Preheat oven to 375 degrees F. Arrange phyllo dough shells in a 15x10x1-inch baking pan. Stir barbecue sauce into the reserved 2 cups shredded bison in the bowl. Divide shredded bison evenly among phyllo shells. Top evenly with shredded cheese.

Step 3

Bake, uncovered, for 10 minutes or until heated through. Top with sour cream and cilantro.