Update: I decided to go back in and edit this recipe. I doubled up the ingredients. My family all agreed that 3 poppers just left you feeling like you wanted more. (kind of unfair, right?)  I wanted you to be able to make it for a dinner as well, since it was my original intention with this recipe. I have doubled the ingredients, but it will very easy to cut them in half if you want to. Either way, each popper is still just 1 WW SP. 

Okay, now back to the original post:

Are you ready for some football? These chicken chili phyllo poppers are the perfect appetizer for a Super Bowl party… or any party, for that matter!

Can you believe that the Super Bowl game is THIS Sunday!!? It sure is sneaking up on us. The good news is that there is still  enough time to come up with your game plan. 🙂 Fun foods like these Chicken Chili Phyllo Poppers are sure to be a hit at any party.

When I showed the picture above to my friend she said, “Oh! That looks like a lot of work.” Well, I am happy to tell you that this is SO easy to make! These look and taste impressive, but the truth is that they really are so simple. By using the Phyllo shells that are already baked (you can usually find them in the frozen section) and the grilled chicken that is already cooked (you can usually find these in the meat section) you can whip these together in less than 15 minutes!

5 ingredients and 15 minutes! You gotta love these poppers! My husband and ten-year old raved about these when I made them last night. I kind of felt bad I didn’t make more. You may want to double up this recipe. (Don’t say I didn’t warn you)  Update: The second time we made these we doubled the recipe and everyone was happy. 😉

Servings and Smart points

Here are the updated serving sizes (points stay 1 SP per popper):

This recipe makes 5 servings. (30 poppers total)
6 poppers is one serving.
6 poppers are worth 5 WW FreeStyle Smart Points.*

Here is what you need:

2 pkgs. (15 count each) mini Phyllo shells
6 Tbsp. Fat-free Ranch dressing
2 Tbsp. reduced-sodium chili seasoning mix (I bought one packet and threw out whatever was left)
2 pkgs. (6 oz. each) grilled fully cooked chicken breast strips
2/3 c. Reduced-Fat Mexican cheese blend

Here is what you do:

Preheat oven to 350°F.

In a small bowl mix the Ranch dressing and 2 Tbsp. chili seasoning mix.

Chop chicken pieces into small pieces. Add chicken to the dressing mix and toss to coat evenly.

I used my Pampered Chef salad chopper to chop up the chicken nice and small.

Spoon 1 tablespoon of the chicken mixture into each Phyllo shell.

Sprinkle each with 1 tsp. shredded cheese.

Bake in oven 8-10 minutes. Serve warm.

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Sidenote: If you end up with any leftover meat mixture you can use it on a tortilla or piece of bread. I decided to use a flour tortilla we already had in the fridge and turned the little bit extra we had it into a chicken chili soft shell taco. It was super simple and delish. (Just an idea)

This recipe inspired by a recipe in a Taste of Home cookbook.

*SmartPoints® calculated by Meal Planning Mommies; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.

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