Individual Chili Strudels

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Servings: 8 Difficulty: Advanced
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Crispy phyllo pastry wraps filled with hearty chili and melted Monterey Jack cheese.
Individual Chili Strudels recipe image
Individual Chili Strudels recipe image
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Individual Chili Strudels

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 4302.3

Description

These Individual Chili Strudels offer a delightful twist on traditional appetizers or light mains. The dish combines the rich, savory depth of homemade or store-bought chili with the delicate, flaky crunch of buttery phyllo dough. Monterey Jack cheese adds a creamy, melty element that ties the flavors together perfectly. Ideal for game day parties, holiday gatherings, or a quick weeknight dinner, these strudels are easy to assemble and bake to golden perfection. They provide a satisfying texture contrast between the crisp exterior and the warm, soft filling inside. A great way to elevate simple ingredients into an impressive presentation that guests will love.

Ingredients

Directions

  1. Prepare the chili according to package or recipe instructions, then chill it in the refrigerator until firm and cold.
  2. Preheat the oven to 400&# 194;°F (200ðC).
  3. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan or a standard baking sheet.
  4. Lay one sheet of phyllo dough on a clean kitchen towel with the long edge closest to you. Keep remaining phyllo covered with a damp towel to prevent drying.
  5. Lightly brush the first phyllo sheet with melted butter.
  6. Place a second phyllo sheet on top and brush lightly with more melted butter.
  7. Top with a third phyllo sheet (do not butter this one) and cut the stack in half crosswise.
  8. Spoon about 3/4 cup of chilled chili along the near edge of each phyllo half, leaving a 1-inch border on the sides and top uncovered.
  9. Using the towel, lift the edge closest to you and flip it over the filling, starting the roll.
  10. Tuck the side edges of the phyllo over the filling, then continue rolling the strudel tightly to the end.
  11. Place the strudel on the prepared pan, seam side down.
  12. Repeat the process with the remaining phyllo sheets and chili to make four strudels total.
  13. Brush the tops of the strudels with the remaining melted butter.
  14. Bake in the preheated oven for 12 to 14 minutes, or until the phyllo is crisp and golden brown.
  15. If using an oven-safe serving platter, transfer the strudels to it. Otherwise, leave them in the baking pan.
  16. Sprinkle the coarse Monterey Jack cheese evenly over the hot strudels.
  17. Return to the oven for about 3 minutes, just until the cheese is melted.
  18. Remove from the oven, garnish if desired, and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 4302.3kcal
% Daily Value *
Total Fat 197.5g304%
Saturated Fat 73.1g366%
Cholesterol 193.5mg65%
Sodium 6435.8mg269%
Total Carbohydrate 551.1g184%
Dietary Fiber 58.0g232%
Sugars 32.1g
Protein 109.8g220%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make sure the chili is completely cooled and firm before filling; warm or loose filling will make the phyllo soggy and difficult to roll.

Phyllo dough dries out quickly. Keep unused sheets covered with a damp, not wet, kitchen towel while working.

You can substitute Monterey Jack with cheddar, pepper jack, or a Mexican blend for different flavor profiles.

For a vegetarian option, ensure your chili is made without meat. You can also use a bean-based chili for extra fiber.

Strudels are best served fresh while the phyllo is still crisp. They can be reheated in a 350ðF oven for 5-10 minutes to restore crispness.

Keywords: chili, strudel, phyllo, appetizer, party food, cheese, baked, savory, easy, vegetarian, finger food, game day
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