Grab yourself a couple of these Jalapeño Popper Bites before you put them out, because once they’re out, they’re gone. The flaky shell with the creamy filling that has crunchy bites of jalapeño and bacon are simply addicting. Warm them in the oven for a quick 10 minutes, then they’re ready to be served. Easy and delicious.
Appetizers are fun to serve (and eat) at parties. This way, people get to nibble to their heart’s delight.
Jalapeño Popper Bites are perfect for literally popping into your mouth and enjoying the savory flavors.
And, if you bought a cream cheese 2-pack, make some Cream Cheese Stuffed Celery to serve along side the Bites.
Making Jalapeño Popper Bites
Make sure the cream cheese is softened, which you can do by sitting it out on the counter top for 30 minutes to an hour.
Speed things up by cutting the brick into squares or slices.
Next, beat the cream cheese so it’s smooth and creamy.
Begin adding the rest of the ingredients, such as the cheddar cheese.
Out of cheddar? I usually have Cheddar/Jack on hand, or Monterey Jack. They all work great.
Cheddar has a stronger flavor, though, especially Sharp Cheddar, so you can decide which cheese you would prefer.
Stir in the chopped jalapeños, bacon crumbles, and pepper. If you’re taking a vegan route, leave the bacon out, but add 1/4 tsp. salt.
Who ate the bacon?
Probably me. Sorry.
I wish I could tell you how many pieces of bacon it takes to get 1/3 cup of bacon crumbles, but I really can’t.
If there’s bacon around, I’m eating it. I can be hungry or full, morning or night, Tuesday or Sunday…I’m eating it.
So, I cooked a bunch of crispy bacon, then crumbled what I needed and ate the rest.
It was so good. I had it with some scrambled eggs with American cheese, but I’m getting distracted now.
Where was I?
Once you have the filling mixed together, use 2 teaspoons to fill the phyllo shells.
You can also use a small cookie scoop, but I think 2 teaspoons work better myself.
Once I put some filling into a shell, I push down with the back of a spoon to make sure it’s full.
Then I top each shell off until the filling is used up.
Place the filled shells on a baking sheet and bake in a preheated oven set at 350° for 10 minutes. Yummy!
These shells are super slippery, though, so I recommend a cookie sheet with sides.
The slightest little tip of the cookie sheet and they might slide off.
I loved the addition of finely chopped green onion with these Jalapeño Popper Bites; they look nice sprinkled on and around the shells.
You could also top each Bite with pickled jalapeño slices, or more shredded cheese. Yes.
You really don’t need anything for them, though, they’re delicious as is. The garnish is fun, is all.
You can make these ahead of time to some extent. I’ll explain.
Make the filling and leave it in the bowl covered in the refrigerator.
In other words, don’t fill the shells just yet. They will likely get soggy.
Thirty minutes before you want to bake them, set the filling on the counter to warm up.
Fill the shells and bake for 10 – 12 minutes, making sure they don’t brown too much.
Jalapeño Popper Bites
- 8 oz. cream cheese, softened
- 1/2 cup cheddar cheese, finely shredded
- 1/2 cup jalapeño peppers, finely chopped
- 1/3 cup cooked bacon, crumbled
- 1/4 tsp. pepper
- 30 phyllo shells, (2 boxes)
- 1 green onion for garnish, finely chopped
- Preheat oven to 350°.
- Mix cream cheese, cheddar cheese, jalapeños, bacon, and pepper until thoroughly combined.
- Fill shells using 2 spoons or small cookie scoop, then place filled shells on rimmed cookie sheet.
- Bake 10 minutes. Cool slightly, then sprinkle chopped green onion over tops, and serve. Enjoy!
Jalapeño Popper Bites
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