Take a bread slice and using a cutter or katoori, cut a circle out of it. Using a rolling pin flatten out the bread circle. Take a muffin pan and press the bread circle firmly inside it.

Bake it at 350 degree F for 10 minutes or until light brown.

They should look exactly like these. Perfectly toasted and crisp.

Time to prepare our Mexican filling.

In a bowl assemble all the ingredients one by one - leaving out cheese.

Add lemon juice, salt, paprika or red chilies, roasted cumin seeds and 1/2 tablespoon cheese.

Give it a good toss and start filling the cups. Don't let it sit, as it will release liquid and that will make our bread soggy.

Heat oven at 350 degree F. Using a spoon, generously fill bread cups to the top and sprinkle cheese over it.

Bake it in the oven for 5-7 minutes, till the cheese melts.

In this recipe I have used phyllo/Fillo mini shells to make these Mexican filled bowls.

Start filling up the bowls.

Since these bowls are smaller as compared to bread bowls it will hold up just a teaspoon of a quantity.

Bowls are filled..

Generously top them up with cheese and bake them at 350 degree F for 5-7 minutes.

Perfectly baked bowls and cheese is all gooey and soft.