Barista Cowboy Nachos

Posted by Annette Bellisari on

With fall sports in full swing, here's a recipe you HAVE to try - guaranteed a hit with everyone at the game. Featuring our Barista Sauce and our Phyllo shells, these took less than 10 minutes to throw together. Talk about a game-changer!

24 Phyllo Shells
1 cup Barista Sauce
1/2 cup of black beans
1/2 cup of pinto beans
3/4 cup of Mexican blend shredded cheese
3/4 cup of Pico de gallo salsa

Directions: Preheat oven to 350ºF. Add Phyllo shells to baking tray (using a muffin tin may make them too difficult to remove). Add 3-4 of the black beans, and about 3-4 of the pinto beans to each chip. Add about 1/2 Tbsp of Barista Sauce on top. Top with a sprinkling of the shredded cheese. Place in oven until cheese is melted. Remove from oven and top with Pico de Gallo salsa and serve while still warm.

Bellisari's Barista Sauce next to Cowboy Nachos appetizers.

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