Today we’re talking about Sriracha. Have you heard of the stuff? Of course you have. Do you ‘oh-my-gosh-I-put-it-on-everything’ love it? You probably do. Per usual, I’m a little late to the game. It’s been a pretty hot product for awhile now and was even named Bon Appetit’s “Ingredient of the Year” a few years ago but I really never thought I would really love it. I’ve had a big bottle of the stuff in my fridge for months now but was afraid it was going to be too spicy for me. I had only used it once as part of a recipe until a few weeks ago when I ran out of cheese and didn’t know what else to top my sweet potato and kale hash with. #foodieproblems. However, ever since that fateful night when I cautiously put a few drops of it on my hash, I’ve been globbing it on every thing I put in my mouth. I’m a Sriracha convert.
So this weekend when I was trying to come up with an appetizer to bring to a get together, I immediately thought of using Sriracha like I would use Buffalo sauce. I combined just a few teaspoons of it with shredded chicken, cream cheese, sour cream, and cheddar cheese and put it into the cutest little phyllo cups. They turned out just as I had hoped – a bit spicy (you can alter the spice according to your preference), creamy from the cream cheese and sour cream, cheesy from the….cheese, and crunchy from the phyllo cups. They are also incredibly easy to make, especially with the pre-made phyllo cups.
These spicy, creamy, yummy little phyllo cups would be perfect for a Super Bowl party for three reasons. One: they are utensil-free so people can keep a cold beverage in their hands at all times. Two: they are creamy and cheesy which, duh. And three: Sriracha! The stuff is amazing!