Create an irresistible appetizer with these Jalapeño Poppers Phyllo Cups, a lighter, crispier twist on the classic party favourite. Fill delicate phyllo shells with a creamy, cheesy jalapeño mixture that bakes up golden and bubbly in minutes. Perfect for holiday entertaining or casual gatherings, these bite-sized cups deliver bold flavour with minimal effort. Serve them with my Cranberry Jalapeno Meatballs for a festive pair of dishes!
Use up the remaining sheets of phyllo dough with these great phyllo appetizer ideas:
- Mini Phyllo Cups
- Cranberry Brie Phyllo Cups
- Curry Chicken Salad Phyllo Cups
- Turkey Cranberry Phyllo Bites
Ingredients
Discover below, how few ingredients you need to make my Jalapeño Poppers Phyllo Cups, and how easily you can prepare them!
- Phyllo Pastry Sheets
- Cream Cheese
- Grated Cheddar Cheese
- Cooked Bacon
- Pickled Jalapeno Slices
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Salt
See recipe card for quantities.
How to make Jalapeño Poppers Phyllo Cups
Make sure that your phyllo pastry is fully thawed out before starting the recipe. Place it in the refrigerator the night before if possible. Preheat your oven to 375F when ready to assemble. Have two 12-cavity muffin tins ready to go.
- Combine in a bowl, the softened cream cheese, cheddar cheese, chopped jalapeño, onion powder, garlic powder, salt, and smoked paprika.
- Stir the filling well until all the ingredients have blended together.
- Carefully unroll your phyllo pastry and make sure to cover it with plastic wrap or a damp dish towel while working with it. Place a phyllo sheet on a clean surface. Brush lightly with melted butter. Place a second sheet of phyllo directly on top and lightly butter. Repeat with a third layer.
- Cut the layered phyllo dough into 3-inch squares.
5. Quickly place the squares of phyllo into the ungreased muffin mold cavities.
6. Divide the filling equally between all the phyllo cups, about 2 tablespoons in each.
Place the Jalapeño Poppers Phyllo Cups into the oven and bake for 10-12 minutes, or until lightly golden. Remove from the over and let them rest for at least 5 minutes before serving.
Storage
Allow the cooked Jalapeño Poppers Phyllo Cups to cool completely before storing to preserve their crisp texture. Transfer them to an airtight container and refrigerate for up to three days, placing a paper towel underneath to absorb excess moisture. Reheat the phyllo cups in a 350°F (175°C) oven for 6–8 minutes until warmed through and crisp, avoiding the microwave to prevent sogginess.
Recipe
Jalapeño Poppers Phyllo Cups
Equipment
- 2 12-cavity Muffin Tins
Ingredients
- 3 sheets Phyllo Dough
- 8 ounces Cream Cheese softened
- ½ cup Cooked Bacon chopped
- ⅓ cup Pickled Jalapeno Slices finely chopped
- ½ cup Cheddar Cheese grated
- ½ teaspoon Smoked Paprika
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- 1 teaspoon Onion Powder `
- ¼ cup Butter melted
Instructions
- Make sure that your phyllo pastry is fully thawed out before starting the recipe. Place it in the refrigerator the night before if possible. Preheat your oven to 375F when ready to assemble. Have two 12-cavity muffin tins ready to go.3 sheets Phyllo Dough
- Combine in a bowl, the softened cream cheese, cheddar cheese, chopped bacon, chopped jalapeño, onion powder, garlic powder, salt, and smoked paprika.8 ounces Cream Cheese, ½ cup Cooked Bacon, ⅓ cup Pickled Jalapeno Slices, ½ cup Cheddar Cheese, ½ teaspoon Smoked Paprika, ½ teaspoon Salt, ½ teaspoon Garlic Powder, 1 teaspoon Onion Powder
- Stir the filling well until all the ingredients have blended together.
- Carefully unroll your phyllo pastry and make sure to cover it with plastic wrap or a damp dish towel while working with it. Place a phyllo sheet on a clean surface. Brush lightly with melted butter. Place a second sheet of phyllo directly on top and lightly butter. Repeat with a third layer.¼ cup Butter
- Cut the layered phyllo dough into 3-inch squares.
- Quickly place the squares of phyllo into the ungreased muffin mold cavities.
- Divide the filling equally between all the phyllo cups, about 2 tablespoons in each.
- Place the Jalapeño Poppers Phyllo Cups into the oven and bake for 10-12 minutes, or until lightly golden. Remove from the over and let them rest for at least 5 minutes before serving.
