Phyllo Golden, Crispy With Nonstick Coating

Nonstick coating replaces the oodles of butter usually spread between the sheets of phyllo dough for these appetizer tarts. You’ll be amazed that they bake up just as flaky, golden and crispy as buttered phyllo.

The spicy chicken filling spooned into each shell takes a playful twist on all-American beef chili. For buffet parties, set out a tray of the phyllo cups and a pot of chili so guests can fill their own.

Black Bean Chili in Phyllo Tarts

6 to 8 ounces skinless, boneless chicken breast

3/4 cup water

1 small onion, finely chopped

1 or 2 cloves garlic, minced

1 tablespoon olive oil or cooking oil

1 teaspoon chili powder

1 teaspoon dried oregano, crushed

14-1/2-ounce can stewed tomatoes

1/2 cup beer

2 tablespoons lime juice

15-ounce can black beans, rinsed and drained

1 or 2 fresh jalapeno peppers, seeded and diced, or 2 tablespoons diced canned jalapeno

1 teaspoon crushed red pepper (optional)

Phyllo Cups (recipe follows)

Plain nonfat yogurt (optional)

Fresh cilantro or parsley sprigs (optional)

Place chicken in a medium skillet with water. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until no longer pink. Drain and cool. Use a fork to pull chicken apart into long, thin shreds; set aside.

In a 2-quart saucepan, cook onion and garlic in hot oil over medium-high heat until tender but not brown. Stir in chili powder and oregano; cook for 1 minute more.

Drain stewed tomatoes, reserving juices; set aside. Add reserved tomato juice, beer and lime juice to onion mixture; bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes.

Meanwhile, coarsely chop the stewed tomatoes. Add tomatoes, shredded chicken, black beans, jalapenos and red pepper to onion mixture. Simmer mixture, uncovered, for 15 to 20 minutes more or until most of the liquid is absorbed. (It should be thick.) Season with salt and pepper.

Just before serving, spoon about 1 tablespoon chili into each phyllo cup. Top with yogurt and cilantro sprigs, if desired. Serve immediately to keep the phyllo cups from getting soft.

Yield: 36 to 40 appetizers.

Nutrition information per tart: 39 calories, 1 gram fat (23 percent fat calories), 4 milligrams cholesterol, 3 grams protein, 6 grams carbohydrate, 1 gram fiber, 86 milligrams sodium.

Phyllo Cups

Thaw eight 17- by 12-inch sheets of frozen phyllo dough. Spray one sheet lightly with nonstick spray coating. (Keep remaining phyllo dough covered with a damp cloth until you’re ready to use it.) Top with a second sheet of phyllo dough and spray with spray coating. Repeat with two more sheets of phyllo and additional spray coating. You should have four layers of phyllo.

With a sharp knife, cut layered phyllo lengthwise into four strips. Cut each strip into five squares, keeping layers intact. Press each square gently into a 1-3/4-inch muffin pan, creasing as needed to fit.

Repeat with remaining four sheets of phyllo dough and spray coating, to make 40 cups total. Bake phyllo cups in a 350-degree oven for 8 to 10 minutes or until crisp and golden.

Cool phyllo cups for 5 minutes in the pan, then carefully transfer to a wire rack and cool completely. To store, transfer cups to a tightly covered container; chill for up to two days or freeze for up to one month.

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