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Jalapeno Popper Cups Recipe


Get your party poppin’ with some spicy game day snacks. (You call the shots. Make them as spicy as you want, serve with or without the jalapeno seeds to control the heat.) Light and flaky phyllo dough cups hold the keys to the perfect popper—a combination of cream cheese, sour cream, shredded cheddar, fresh bacon bits and of course, jalapeño. Use the MVP Mega Muffin Pan to bake 4 dozen of these game day snacks at once.
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Step 1

Preheat oven to 375°F.

Step 2

In medium skillet, cook bacon over medium-high heat until crisp, about 6-8 minutes. Remove bacon, reserving 1 tablespoon of drippings in pan. Add jalapeno peppers and garlic to drippings; cook 3-5 minutes or until peppers are tender.

Step 3

In large bowl, beat cream cheese and sour cream with electric mixer until smooth and creamy. Stir in cooked bacon, jalapeno mixture and 2/3 cup shredded cheese.

Step 4

Place mini phyllo cups in muffin pan. Fill with cream cheese mixture. Sprinkle with remaining 1/23 cup cheddar cheese.

Step 5

Bake 7-8 minutes or until heated through. Remove from pans and sprinkle with cilantro.

Makes about 2 dozen.

Tip: For more spice, leave the seeds in the jalapeno pepper.

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Ingredients

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bacon

8 strips bacon (chopped)

peppers

4 medium jalapeno peppers (seeded and minced)

minced garlic

2 teaspoons minced garlic

cream cheese, softened

2 packages (8 ounces each) cream cheese, softened

sour cream

1/2 cup sour cream

cheddar cheese

1 cup shredded cheddar cheese (divided)

Phyllo dough

48 frozen mini cups Phyllo dough (thawed)

fresh cilantro

2 tablespoons chopped fresh cilantro

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$20.99

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