Jalapeño Popper Cups
Servings 12
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.