“Fiesta” Tomato N’ Green Chile Dumplings

Darlene Buerger


These tasty little dumplings have all the flavors of the Southwest, in a flaky little pocket. They are great as a side dish and they can be used at a large gathering since the sealed pockets keep everything warm. Elegant, yet simple enough to serve anytime.

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25 Min


30 Min


1 roll -8 oz
phyllo dough
1 c
butter, melted
1/2 c
onion, diced
2 clove
garlic, minced
6 medium
tomatoes, diced
1/2 c
vegetable broth
1-4oz can(s)
diced green chilies
1/2 tsp
ground cumin
2 tsp
smoked paprika
2 Tbsp
3/4 c
canned black beans, drained
3/4 c
frozen corn
1/2 c
cilantro, chopped
1 c
pepper-jack cheese, shredded

Directions Step-By-Step

In a large skillet, over medium heat, sauté onion and garlic in 2 Tablespoons butter until tender. Add tomatoes and broth, green chilies, cumin and smoked paprika. Simmer over low heat until tomatoes are tender and broth is reduced by ½. Stir in flour. Add black beans and corn. Add cheese and cilantro. Remove from heat.
Unroll phyllo dough. Remove single sheet and brush with butter. Fold sheet in half. Remove another sheet, brush with butter. Fold in half and crisscross 1st sheet. Repeat 1 move time, pivot remaining sheet as you layer. Gently press into large 6 count muffin pan. Repeat with remaining phyllo and butter. Fill muffins with tomato mixture and fold overhanging phyllo over top, brushing with butter after each fold. (Brush tops of muffins with butter)
Bake at 350 degrees for 30 to 35 minutes or until tops are golden brown. Remove from oven and cool for about 10 minutes before removing from pan. Makes 6 large muffins.

About this Recipe

Course/Dish: Other Side Dishes
Dietary Needs: Vegetarian