Jalapeno Popper Cups Recipes

JALAPEñO POPPER CUPS RECIPE BY TASTY

Here's what you need: phyllo dough, unsalted butter, shredded Cabot Habanero Cheese, shredded Cabot Seriously Sharp Cheddar Cheese, cream cheese, garlic, kosher salt, scallions, jalapeñoes

Provided by Cabot Creamery Co-operative

Categories Appetizers

Yield 12 cups

Number Of Ingredients 9

Jalapeño Popper Cups Recipe by Tasty image

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!

Nutrition Facts : Calories 148 calories, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 5 grams, Sugar 0 grams

Ingredients

8 sheets phyllo dough
½ stick unsalted butter, melted
1 cup shredded Cabot Habanero Cheese
1 cup shredded Cabot Seriously Sharp Cheddar Cheese
8 oz cream cheese, softened
3 cloves garlic, minced (about 1 tablespoon)
1 teaspoon kosher salt
1 bunch scallions, sliced, white and green parts separated
3 jalapeñoes, seeded and diced

BEST EVER JALAPENO POPPERS

This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.

Provided by HLSANDS

Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes

Time 1h

Yield 32

Number Of Ingredients 8

Best Ever Jalapeno Poppers image

Steps:

In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Nutrition Facts : Calories 149.2 calories, Carbohydrate 6.8 g, Cholesterol 19.8 mg, Fat 12 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 109.8 mg, Sugar 1 g

Ingredients

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying