Jalapeno Popper Cups

Jalapeno Popper Cups

116
Jessina 2

"Didn't have enough Jalapenos to make full out poppers, but improvised for a creamy and spicy appetizer. You'll want to eat them right away, but they will be molten hot so be careful!!"

Ingredients 30 m {{adjustedServings}} servings 81 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Place phyllo cups onto a baking sheet.
  2. Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl. Spoon mixture into phyllo cups. Sprinkle bacon bits on top. Bake in preheated oven until golden brown, about 15 to 20 minutes. Serve warm.
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Reviews 116

  1. 152 Ratings

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Janet
4/19/2010

I took the suggestion of using individual tortilla chips. I used Tostitos scoops. They were perfect .

Kathleen
4/9/2010

I thought 2 jalapenos would be too hot, but it needed both. I also found it needed a little garlic salt as it was a lacking a little something. I usually love phyllo shells, but for this recipe, I think I would bake on individual tortilla chips next time. A wonderful foundation...and the mixture was even better after refrigerating for a few days. The bacon is a great bonus (I used real instead of bacon bits). Thanks for a fun idea!

COOK471
3/15/2010

Pretty, Simple, Tasty! I made as stated and put them in mini muffin tins. I also added shredded imitation crab meat (1 cup) so this made 18 filled tarts for me. The crab meat and the peppers were great together and very attractive and gave it a little more filling. They were gone in an instant. Can't wait to serve them again.