Jalapeno Popper Cups

AZPARZYCH's Note:

I found this online; you can make the filling ahead of time and refrigerate covered until ready to fill the phyllo cups.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4-6

Yield: 15.0 cups

• 15 frozen miniature phyllo tart shells
• 4 ounces cream cheese, softened
• 1/2 cup cheddar cheese, shredded
• 2 jalapeno peppers, seeded and chopped
• 1 tablespoon hot pepper sauce
• bacon bits

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Place phyllo cups onto a baking sheet.
3. Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl.
4. Spoon mixture into phyllo cups.
5. Sprinkle bacon bits on top.
6. Bake in preheated oven until golden brown, about 15 to 20 minutes.
7. Serve warm.

Reviews

[bmcnichol]

My family loved these. I have to admit that I didn't even try these because I can't handle spicy things. I made the recipe as written other then I used cheddar jack cheese as that is what I had. I also used jarred Jalapeno's.

[Nancy's Pantry]

Great party food! I could not find the phyllo tart shells so I made my own by cutting up phyllo dough (used four sheets) into small squares and placing them in a miniature muffin pan. They turned out delicious; although, not as attractive as they would have been with the store-bought cups. I will definitely make these again! Thanks for the post. Made for the Everyday is a Holiday tag.

[Cook In Southwest]

I'm only rating the filling because I used flour tortillas to make the cups instead of phyllo dough. It was good, but too hot. I did have extra large jalapenos, but I really think the heat came from the hot sauce (it had that distinctive hot-sauce flavor.) I recommend going to about 1/2 the amount of hot sauce regarless of the amount of jalapeno. I used a fairly mild kind too - Cholula. Maybe the recipe should have said "hot salsa?" It wasn't too hot for me, but it was for my guests.