Jalapeno Popper Cups Ii Recipes

Steps:

• Preheat the broiler.
• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• Arrange jalapeno chile peppers on a medium baking sheet. Place in the broiler approximately 5 minutes, turning once, until lightly browned. Remove from heat and place in a small airtight container.
• In a medium bowl, whip together cream cheese, cilantro, garlic, salt and pepper. Place eggs in a small bowl. Place Italian-style seasoned bread crumbs in a small bowl.
• Remove jalapenos from container. Remove skins and stems. Cut off tops and remove seeds. Stuff each with equal amounts of the cream cheese mixture. Roll in the eggs, then coat with bread crumbs.
• In batches, deep fry stuffed, coated jalapenos in the prepared oil 5 minutes, or until golden brown. Drain on paper towels.

Steps:

• Heat oven to 375°F.
• Separate each biscuit into 2 round layers (should have 10 whole biscuits, making 20 rounds after separating).
• Press each round into bottom and up sides of 20 ungreased mini muffin cups.
• In a small bowl, mix remaining ingredients except jalapeno slices.
• Divide cheese mixture between biscuit cups (heaping teaspoon each) and top each with one jalapeno slice.
• Bake 13-19 minutes or until edges are golden brown.
• Remove from pan to serving platter and let stand 5 minutes. Serve warm.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place phyllo cups onto a baking sheet.
• 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.

Steps:

• Preheat oven to 350 degrees.
• Place phyllo cups onto a baking sheet. 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 15-20 minutes. Serve warm.

Steps:

• Preheat the oven to 350°F (180°C).
• Place a sheet of phyllo dough on a clean, flat surface and brush with melted butter. Place another sheet of phyllo on top of the buttered sheet and brush with more butter. Repeat with another sheet of phyllo, then stack a final sheet of phyllo on top and press to flatten. Repeat with the remaining 4 sheets of phyllo and melted butter.
• Using a 4-inch round cutter, cut 6 circles from each layered phyllo square for a total of 12 rounds. Press each round into a cavity of a 12-cup muffin tin.
• Par-bake the phyllo cups until beginning to turn golden brown, about 5 minutes.
• In a medium bowl, combine the Cabot Habanero Cheese, Cabot Seriously Sharp Cheddar Cheese, cream cheese, garlic, salt, scallion whites, and the jalapeños. Mix well.
• Evenly distribute the filling between the phyllo cups, about 1 heaping tablespoon per cup.
• Bake until the cheese is melted and bubbly, about 10 minutes. Remove from the oven and let the cups cool slightly, about 2 minutes.
• Garnish with the scallion greens, then serve.
• Enjoy!