Reviewed: Feb. 4, 2011

I used the crescent roll dough without the seams. I just spread the ingredients on the dough square and rolled the dough. Then sliced to make cute little pinwheels. Placed on cookie sheet face up. Baked according to crescent roll dough directions. Might try next with puff pastry.

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4 users found this review helpful

Reviewer:

Nette

Reviewed: Feb. 3, 2011

Love this recepie! When serving adults I don't change a thing! My kids don't like jalapeno so when I am cooking for them I substitute the jalapeno for chives, double the cheese and incorporate extra bacon along with a dallop of sour cream. Cheesy, creamy goodness!

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3 users found this review helpful

Reviewer:

coupon-mama

Reviewed: Jan. 29, 2011

Loved these, big hit! I used the natcho chip scoops and they were great.

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3 users found this review helpful

Reviewer:

karenkooks

Reviewed: Jan. 17, 2011

Made these for a football watching party. They were a big hit!

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5 users found this review helpful

Reviewer:

maggie

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jan. 11, 2011

We put this filling into wonton cups rather than phyllo tarts. Ours could've used more heat, but that varies on your jalapenos, and there's no way to really be sure til you taste it. Don't be tempted to overdo the jalapenos trying to make sure you get plenty of jalapeno flavor -- the cheese flavor is sufficient to make these fantastic even if your jalapenos are weaker than anticipated :) Thanks for the recipe!

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10 users found this review helpful

Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Jan. 9, 2011

The hot sauce was a little too dominant. It was ok but I won't make it again, even w/tweaks. Thanks!

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5 users found this review helpful

Reviewer:

lisa

Cooking Level: Intermediate

Reviewed: Jan. 2, 2011

Loved them... made them in phyllo tarts as written. I think putting them in regular scoops tortilla chips would make this great appetizer just ordinary. Just my opinion, try as written first! Thanks for sharing!

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12 users found this review helpful

Reviewer:

Minnesota_Girl

Cooking Level: Intermediate

Living In: Saint Paul, Minnesota, USA

Reviewed: Jan. 2, 2011

These cook up so nice and taste fantastic. I did add a little parmesan cheese to the tops of some and these ones were a little bit better. I will make these again and again.

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5 users found this review helpful

Reviewer:

lynsey

Cooking Level: Intermediate

Reviewed: Dec. 30, 2010

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.

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41 users found this review helpful

Reviewer:

TiffanyWV

Reviewed: Dec. 27, 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!

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24 users found this review helpful