Baked Jalapeño Popper Phyllo Cups

Baked Jalapeño Popper Phyllo Cups

from peasandcrayons.com
20 min
45 servings

Easy to make and even easier to eat, these baked jalapeño popper phyllo cups are the ultimate appetizer! Everyone is sure to adore this jazzed up, bite-sized, crowd-pleasing recipe!

Ingredients

  • 45 frozen phyllo shells ((3 packages of 15))
  • 1/2 cup greek yogurt
  • 4 oz softened cream cheese
  • 1 cup Pepper Jack cheese ((see notes))
  • 1 cup sharp cheddar
  • 1/3 cup chopped pickled jalapeños
  • 1/4 tsp garlic powder
  • red pepper flakes (to taste)

Directions

  1. 1

    Pre-heat oven to 350 degrees F.

  2. 2

    Prepare a baking sheet by lining with foil and spritzing with a little olive or oil to prevent sticking. Feel free to use a silicone baking mat or parchment paper instead. All will work.

  3. 3

    Arrange phyllo cups on your baking sheet and set aside.

  4. 4

    Combine greek yogurt and softened cream cheese in a bowl.

  5. 5

    Add freshly grated cheeses, pickled jalapeños, and garlic powder (optional but delicious!)

  6. 6

    Spoon mixture into cups and bake for approx 13 minutes or until crispy and melty. Feel free to switch the oven or toaster oven to broil for a minute or so for a golden topping!

  7. 7

    I may or may not have eaten a few before popping them in the oven. Holy yum! They're actually great chilled too! Yes I was so desperate as to try them every which way. I'll eat them upside down if I have to! SO GOOD!

  8. 8

    Craving an extra kick? Top with some zesty red pepper flakes. You can also garnish with fresh sliced (or pickled!) jalapeno slices! Yum!