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jalapeño popper phyllo cups

Creamy Jalapeño Popper Phyllo Cups

Delicious Creamy Jalapeño Popper Phyllo Cups recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 30 pieces
Calories: 900
Ingredients Method

Ingredients
  

For the shells
  • 30 phyllo shells (Athens brand recommended for crunch)
For the filling
  • 6 oz cream cheese (softened to room temperature)
  • 2 1/2 tbsp mayo (Hellmann's preferred)
  • 1 1/4 cups sharp cheddar cheese, shredded
  • 1 large fresh jalapeño, finely minced
  • 4 tbsp jarred pickled jalapeño (finely chopped)
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/8 tsp salt
  • 4 tbsp cooked bacon, crumbled

Method
 

  1. In a medium bowl, combine the softened cream cheese and mayo, stirring until smooth and well blended. This creates the creamy foundation that helps bind all the flavors together. Add the shredded cheddar cheese and mix thoroughly until the cheese is evenly distributed throughout the mixture.
  2. Add the minced fresh jalapeño and finely chopped pickled jalapeños to the cheese mixture from Step 1, stirring to combine. The fresh jalapeño provides bright heat and texture, while the pickled version adds tangy depth. Sprinkle in the garlic powder, smoked paprika, and salt, stirring until all seasonings are evenly incorporated throughout the filling.
  3. Preheat your oven to 375°F. Arrange the phyllo shells on a baking sheet, keeping them in their natural cups. I like to spoon the filling generously into each shell—they can hold more than you'd think—then top each one with a pinch of the crumbled bacon for that savory, smoky element. Bake for 10-15 minutes until the filling is heated through and the phyllo edges turn golden brown and crispy.