Roasted Jalapeno Hummus Bites

Sometimes just a bite is all it takes to transport you to the flavors of the southwest. Take these little bites as Exhibit A: smooth creamy hummus with punched up flavor from roasted jalapenos, plus a salty note from queso fresco and a little crunch from the holder - Athens fillo mini shells.

These shells are the perfect trick to turn you into Martha, only her southwest twin, Marta. All you have to do is open up a box and instant fiesta!

We are participating in the Athens mini fillo shell challenge with these southwest bites. Only five ingredients plus a maximum of prep time of 15 minutes put us to the test. We beat them on the time - these only take about 10 minutes and are super cinchy to throw together. You can even make them after you see unexpected guests about to knock on your door!

And, since these are the colors of the Mexican flag (red, white and green), they are perfect for a Cinco de Mayo fiesta!

ROASTED JALAPENO HUMMUS BITES

Makes 30 appetizers

4 jalapeno peppers, if possible one red and three green
6 ounces (¾ cup) roasted garlic hummus
½ tablespoon olive oil
1 ounces queso fresco cheese, crumbled (or feta cheese)
2 boxes (15 count each) Athens mini fillo shells

Cut 3 green jalapenos in half lengthwise and scrape out seeds and pulp with a spoon. Toss jalapeno halves with oil and place cut side down on a baking sheet. Broil 6 inches form the heat for about 3 minutes, until lightly browned. Remove from oven and let cool.

Place roasted jalapenos in food processor with hummus. Blend until jalapenos are in very small bits.

Leave the fillo shells in the plastic tray that they came in while assembling. Spoon 1 tablespoon of hummus mixture into each shell. Sprinkle with cheese. Repeat for all 30 shells.

Cut the remaining red jalapeno in paper thin round slices and place one slice on top of each filled cup. Serve immediately.