Jalapeño Popper Bites
A flaky crust filled with cream cheese, cheddar cheese, crispy bacon, and jalapeño peppers.
Yield: 30 Bites
Calories: 53kcal
Materials
- 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
Instructions
- 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!
Notes
These phyllo shells can be slippery on the cookie sheet, which is why I recommend a rimmed cookie sheet. Tip the cookie sheet slightly and they fly off.
For a vegan version, leave bacon out, but add 1/4 tsp. salt.
Make ahead version: make the filling and set in refrigerator covered. Do Not fill the shells or they will get soggy. Set on counter for 30 minutes (to warm up) before you want to fill shells and bake. Bake for 10 - 12 minutes.
Nutrition
Calories: 53kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 65mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 0.04mg