8 ounces cream cheese, softened
1/2 cup finely shredded cheddar cheese
1/2 cup chopped jalapeño peppers
1/3 cup cooked and crumbled bacon
1/2 teaspoon salt
Pinch ground cayenne pepper (optional)
30 phyllo shells
Pickled jalapeño slices, for garnish
Cook’s tip For a vegetarian option, the bacon can be left out.
1. Preheat oven to 350 degrees.
2. In a bowl, combine cream cheese, cheddar, chopped jalapeños, bacon, salt and cayenne until smooth and uniformly mixed.
3. Use two spoons or a small cookie scoop to divide mixture among phyllo shells. Place filled shells on a rimmed baking sheet and bake 10 minutes, until shells are crisp and filling is just starting to brown.
4. Let cool slightly and top each shell with a slice of pickled jalapeño. Serve warm.
Makes 30 poppers.