Jalapeño Popper Cups
Photography Courtesy culinary.net, Wilton
Featured in April/May 2020
Ingredients
2 tablespoons chopped fresh cilantro
8 strips bacon
4 medium jalapeño peppers seeded and minced
2 teaspoons minced garlic
2 8-ounce packages cream cheese
½ cup dairy sour cream
1 cup shredded cheddar cheese
1 package frozen phyllo dough sheets
2 tablespoons chopped fresh cilantro chopped
Instructions
- Preheat oven to 375°F. In a medium skillet over medium-high cook bacon until crisp. Drain bacon; reserve 1 tablespoon grease.
- Add peppers and minced garlic to bacon grease. Cook and stir until peppers are just tender.
- In a large bowl beat cream cheese and sour cream until smooth. Stir in bacon, jalapeño mixture, and ⅔ cup of the shredded cheese.
- For each cup, gently fold one pastry sheet in half. Fold in top corners to middle, forming a point. Fold bottom corners to middle, forming a point. Place folded dough in muffin tin, forming a cup. Repeat with remaining sheets.
- Fill phyllo cups with cream cheese mixture. Sprinkle remaining cheddar cheese over cups.
- Bake 7 to 8 minutes or until heated through. Remove from pan and sprinkle with cilantro.
Recipe adapted from Wilton
