¼ c. Smucker’s Peach Preserves
½ c. salsa
1 Tbs. taco seasoning mix
2 boneless, skinless chicken breasts, cooked and chopped
1 Tbs. minced fresh cilantro
15 mini frozen filo shells, thawed
½ c. grated Monterey Jack cheese


Heat oven to 350°F. Warm preserves in small saucepan over medium heat, stirring until melted. Stir in salsa, taco seasoning mix, chopped chicken and cilantro until combined. Spoon chicken mixture into filo shells and place on an ungreased baking sheet. Sprinkle Monterey Jack cheese over each shell. Bake for 5 minutes.


Serves 15