Baked Jalapeño Popper Phyllo Cups
User Reviews
5
Baked Jalapeño Popper Phyllo Cups
Description
The Baked Jalapeño Popper Phyllo Cups feature crisp, flaky phyllo dough shells filled with a creamy mixture of Greek yogurt, softened cream cheese, and a blend of pepper jack and sharp cheddar cheeses. Chopped pickled jalapeños incorporated into the filling provide a tangy spiciness, enhanced with optional garlic powder and red pepper flakes for extra heat. The cups are baked at 350 degrees Fahrenheit until the filling is melted and the shells are crunchy. This combination yields a balance of creamy and spicy flavors with a crisp texture from the phyllo cups.
This recipe is perfect for serving as finger foods or party appetizers. The bite-sized nature of the phyllo cups makes them convenient for gatherings and snack times. Their spice level can be customized with toppings or garnishes, such as additional jalapeño slices or red pepper flakes.
Practical tips include substituting different types of cheddar or pepper jack cheeses based on preference, preparing the filling up to 48 hours in advance for convenience, and freezing leftovers or halving the recipe for smaller servings. The filling also doubles well as a dip. These variations add flexibility for storage, serving size, and presentation.
Ingredients
- 45 phyllo dough shells 3 packages of 15, frozen
- ½ cup Greek yogurt
- 4 oz cream cheese softened
- 1 cup pepper jack cheese (see notes)
- 1 cup sharp cheddar cheese
- ⅓ cup pickled jalapeno chopped
- ¼ tsp garlic powder
- red pepper flakes to taste
Instructions
- Pre-heat oven to 350 degrees F.
- 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.
- Arrange phyllo cups on your baking sheet and set aside.
- Combine greek yogurt and softened cream cheese in a bowl.
- Add freshly grated cheeses, pickled jalapeños, and garlic powder (optional but delicious!)
- 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!
- 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!
- Craving an extra kick? Top with some zesty red pepper flakes. You can also garnish with fresh sliced (or pickled!) jalapeno slices! Yum!
Notes
- Use habanero or jalapeno cheddar as alternatives to pepper jack cheese depending on your preferred spice level.
- Prepare the filling up to 48 hours ahead and refrigerate for ease on serving day.
- Fill the phyllo cups just before baking, or fill in advance and refrigerate overnight for faster serving.
- Leftover filling can be saved for a tasty dip and stored in the fridge for up to 3-4 days.
- Freeze any unused filled cups to enjoy later as quick appetizers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45phyllo cups
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 87mg | 4% |
| Potassium | 15mg | 0% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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