Didn't have enough Jalapenos to make full out poppers, but improvised for a creamy and spicy appetizer. You'll want to eat them right away, but they will be molten hot so be careful!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Place phyllo cups onto a baking sheet.

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  • Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl. Spoon mixture into phyllo cups. Sprinkle bacon bits on top. Bake in preheated oven until golden brown, about 15 to 20 minutes. Serve warm.

Nutrition Facts

81 calories; protein 3.2g 6% DV; carbohydrates 3g 1% DV; fat 6.2g 10% DV; cholesterol 16.6mg 6% DV; sodium 153mg 6% DV. Full Nutrition
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Reviews (171)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/19/2010
I took the suggestion of using individual tortilla chips. I used Tostitos scoops. They were perfect . Read More
(135)

Most helpful critical review

Rating: 3 stars
09/22/2011
The filling was very good but they do not set well for a party because they must be eaten hot. If you plan on eating these within 10 minutes of pulling them out of the oven then you ll enjoy them. I doubled the recipe so I had left over filling. I baked the left over filling and served with chips the next day. This was much better! Also I substituted some smoked Gouda cheese for the bacon bits since I am a vegetarian. This gave I a very nice Smokey flavor without the meat. Read More
(16)
224 Ratings
  • 5 star values: 170
  • 4 star values: 41
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
04/19/2010
I took the suggestion of using individual tortilla chips. I used Tostitos scoops. They were perfect . Read More
(135)
Rating: 5 stars
03/15/2010
Pretty, Simple, Tasty! I made as stated and put them in mini muffin tins. I also added shredded imitation crab meat (1 cup) so this made 18 filled tarts for me. The crab meat and the peppers were great together and very attractive and gave it a little more filling. They were gone in an instant. Can't wait to serve them again. Read More
(110)
Rating: 4 stars
04/09/2010
I thought 2 jalapenos would be too hot, but it needed both. I also found it needed a little garlic salt as it was a lacking a little something. I usually love phyllo shells, but for this recipe, I think I would bake on individual tortilla chips next time. A wonderful foundation...and the mixture was even better after refrigerating for a few days. The bacon is a great bonus (I used real instead of bacon bits). Thanks for a fun idea! Read More
(109)
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Rating: 5 stars
01/03/2011
BIG HIT!!!!!!!!!!! I put the mix in a sandwhich baggy and snipped the cornor to pipe the mix in to make it easier and so that I wouldnt break the shells. Read More
(62)
Rating: 5 stars
12/29/2010
We LOVED these! The only phyllo shells I can buy come in packs of 15. I doubled this recipe for 60 tarts and had just enough filling. It can be a bit tedious filling the shells so next time (and yes there will be a next time) I'll pipe the filling in. I made these ahead of time w/no issue. We didn't use them all so I froze the extras in the Phyllo tart trays in a Ziploc for future use. Good stuff! Surprisingly I actually preferred the tray I made bacon-less to the ones topped w/bacon bits. THANKS for a great appetizer recipe Jessina! Read More
(35)
Rating: 5 stars
03/08/2010
Awesome recipe! I ended up using phyllo cough and using a regular side cupcake pan. Therefore I doubled the recipe. I also added more Jalapeno's. Everyone LOVED this recipe! Will make many more times. Thanks for sharing. Read More
(34)
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Rating: 5 stars
04/26/2010
This is the most fantastic appetizer I have ever made. I have to make double the recipe (it's more convenient since cream cheese comes in 8 oz instead of 4) but in order to accommodate I used 6 peppers and 2 cups of shredded cheddar over 30 cups (the packs come in 15 where I buy them) and just left out the hot sauce. Even will all the changes it still turned out GREAT. And unlike store-bought jalapeno poppers these require not ranch to serve with. Read More
(29)
Rating: 5 stars
07/06/2010
These were so easy and EVERYONE loved them! I even had 3 people ask for the recipe before I left the party! Anything with less than 6 ingredients is on my list of the best recipes to have and with the rave reviews you can count on me doing this one over and over again! I made the filling the day before and kept it in the fridge overnight. I took it out to get to a "spreadable room temp" and just before the party popped it in the oven! EASY!!! Read More
(25)
Rating: 5 stars
02/07/2011
Absolutely delicious (from a traditional popper lover)! I had a jar of diced jalapenos in my fridge so I used those instead of fresh jalapenos. I wasn't sure of the translation from fresh jalapenos to jarred but I used too much (5 tablespoons) and they were delicious but just a tiny bit too spicy for my (and a few others at our party's) taste. Will definitely make these again probably with 3 tablespoons of diced jalapenos. I wasn't sure what "hot pepper sauce" was (hot sauce?) but we had an open bottle of Footy's wing sauce and I used that and it was great. We served it with habanero jelly (not very spicy on its own) and the sweetness combined with the spiciness is amazing! Love this recipe - they are addicting and definitely beware of the molten factor when they first come out of the oven!! Read More
(22)
Rating: 3 stars
09/22/2011
The filling was very good but they do not set well for a party because they must be eaten hot. If you plan on eating these within 10 minutes of pulling them out of the oven then you ll enjoy them. I doubled the recipe so I had left over filling. I baked the left over filling and served with chips the next day. This was much better! Also I substituted some smoked Gouda cheese for the bacon bits since I am a vegetarian. This gave I a very nice Smokey flavor without the meat. Read More
(16)
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