Cheesy Bacon Rotel Cups

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Cheesy Bacon Rotel Cups are a combination of gooey cheese, crispy bacon, tomatoes and green chilies stuffed inside a pastry cup that are baked to perfection! You can easily pop them into your mouth making them the perfect appetizer!

Cheesy Bacon Rotel Cups

I don’t know about you guys, but I feel like I’m always looking for a good appetizer or week day snack that I can easily put together, so when I came across this recipe many moons ago, I knew it would be a game changer.

These delicious cups only require 5 simple ingredients and come together in a matter of minutes. Simply lay out the mini pastry shells on a large baking sheet, mix all the ingredients together in a bowl, scoop out the mixture into the shells, and then bake for 15 to 20 minutes or until golden! Yes, it’s seriously that easy!

Cheesy Bacon Rotel Cups

Serve them at your next party or game day, and they’ll be gone in a matter of minutes! So be sure to double (or triple) the recipe if you’re serving to a large crowd. Even if you aren’t planning on throwing any parties in the near future, you can still whip up a batch of these beauties! They work just as well as an afternoon snack-trust me, I’ve done it countless times. 😉

Cheesy Bacon Rotel Cups

(For those of you who may be wondering, Rotel is a line of canned tomatoes and green chilies. They can be found with varying degrees of heat as well as flavors. I prefer the Original or Mild Rotel for this particular recipe, but for those of you who like to spice things up the Hot or Serrano Rotel would work just as nicely!)


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Cheesy Bacon Rotel Cups
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5 from 5 votes

Cheesy Bacon Rotel Cups

Cheese, bacon, diced tomatoes and green chilies stuffed into tiny pastry cups then baked to perfection. A great party appetizer!
Prep Time 15 minutes
Cook Time 15 minutes
Servings 15
Author Life in the Lofthouse


  • 3 boxes (1.9 ounces, each) frozen Mini Phyllo (Fillo) Shells (15 per box)
  • 1 cup mayonnaise
  • 1 can (10 ounces) mild Rotel (diced tomatoes with green chilies), drained
  • 1/2 cup cooked chopped bacon
  • OR 1 bag (2.8 ounces) Oscar Meyer Real Bacon pieces
  • 1 ½ cups shredded Colby and Monterey Jack cheese


  • Preheat oven to 350 degrees F. Remove phyllo shells carefully from their boxes. No need to thaw. Place shells onto a large baking sheet.
  • In a large bowl, mix together the mayonnaise, Rotel tomatoes and bacon pieces. Once combined, stir in the cheese. Scoop 1 Tablespoon of filling into each phyllo shell. Repeat with all filling and shells.
  • Bake for 15 to 20 minutes or until golden and cheese is melted. Serve and enjoy!



Cheese and Bacon Rotel Cups
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62 thoughts on “Cheesy Bacon Rotel Cups

  1. I never bring any home from a church social, so hubby grabs a few before we leave. We are expecting a large crowd this week so I’m making two batches. One tip, put the shells in a “Small” cupcake baking pan. Keeps them upright and cooks easily.

  2. These are the best!!!! Thank you so much for the recipe. I have made them time after time and everyone loves them! So easy!

  3. Great appetizer! They mix up quickly and filling the fillo shells is a breeze! The hardest part of this recipe is waiting on them to cook so you can eat them!! Thanks for sharing your recipe and I did share it on Pinterest.

      1. Well, for our family night supper at church, I make two batches, and usually they are gone before everybody gets through the line. We usually have between 50 and 75 members on these nights.

  4. Can you make these a head of time and freeze them? Would you take them out and cook them frozen?

    1. Mimi- I have not tried to freeze them filled yet, but I imagine it would work, and yes I’d cook them right away. Let me know if u try it!

      1. Holly, I made these and froze them for a shower this week-end and they were the hit of the party. Thanks for sharing this recipe. I will be making them again!

  5. Made these today for a work brunch…they are a hit!! Easy and delicious. Made a few without bacon for my vegetarian friend 🙂

    1. Catie! I’m the same way. I’m not a fan of mayo at all, but I loved these! You could try cream cheese OR ranch dressing to replace the mayo. I haven’t tried it with those yet, but I’ve been wanting to! Let me know if you do 🙂

      1. I was wondering how this would taste with sour cream instead of mayo, but the cream cheese sounds pretty good too! I may try them this week!

  6. I just made these for the first time for our church’s Advent Tea. Everyone raved about them! Thanks for making me look good!

  7. Hi holly, these look
    Great . Have Been invited to a Super Bowl pot luck and would love to bring these. I live in canada and cannot get rotel tomatoes . Any suggestions for substitute ?
    Love the blog

  8. I made these today for a shower and they were a big hit. I did have to redo them tho beCause two tablespoons for each was to much. Should it be two teaspoons? Love all your recipes, keep them coming

    1. I haven’t tried making these ahead or freezing them, but if I did, I would not bake them first. I would freeze then safely thaw then bake.

  9. Made these with sour cream today and they were amazing. I think that maybe 3/4 cup sour cream would suffice because they were a little runny. But really good! Will make again with the sour cream for sure

  10. Was a huge hit at my daughters baby shower! Everyone who attended wanted the recipe and they were so simple to make. 5 stars!

  11. 5 stars
    These are GReat with cream cheese instead of mayo (1 block) and even better with a few tablespoons of mayo added with the cream cheese. I made them for a work potluck 3 WEEKS ago and have had to make them 4 times since!

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