Jalapeno Popper Cups Recipe - Allrecipes.com
Jalapeno Popper Cups Recipe
  • READY IN 30 mins

Jalapeno Popper Cups

Recipe by  

"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!!"

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Ingredients Edit and Save

Original recipe makes 12 cups Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Place phyllo cups onto a baking sheet.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2010

I took the suggestion of using individual tortilla chips. I used Tostitos scoops. They were perfect .

 
Most Helpful Critical Review
Sep 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.

 
Apr 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!

 
Mar 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.

 
Jan 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.

 
Mar 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.

 
Dec 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!

 
Apr 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.

 

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Nutrition

  • Calories
  • 81 kcal
  • 4%
  • Carbohydrates
  • 3 g
  • < 1%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 153 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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