Easy to make and even easier to eat, these cheesy Baked Jalapeño Popper Phyllo Cups are the ultimate appetizer! Everyone is sure to adore this jazzed up, bite-sized, crowd-pleasing recipe!
I’ve got some serious rambling to do today, so I’m foregoing the typical food blogger protocol of making you endure my blabbering before rewarding you with a recipe.
Eff that noise.
Here’s the good stuff:
Baked Jalapeño Popper Phyllo Cups
This recipe is crazy easy to double, triple, or even quadruple to feed a large crowd!
Make a little… or a LOT!
Baked Jalapeño Popper Phyllo Cups
- 45 frozen phyllo shells (3 packages of 15)
- 1/2 cup greek yogurt
- 4 oz softened cream cheese
- 1 cup Pepper Jack cheese (see notes)
- 1 cup sharp cheddar
- 1/3 cup chopped pickled jalapeños
- 1/4 tsp garlic powder
- red pepper flakes to taste
- Pre-heat oven to 350 degrees F.
- Prepare a baking sheet by lining with foil and spritzing with a little olive or oil to prevent sticking. Feel free to use a silicone baking mat or parchment paper instead. All will work.
- Arrange phyllo cups on your baking sheet and set aside.
- Combine greek yogurt and softened cream cheese in a bowl.
- Add freshly grated cheeses, pickled jalapeños, and garlic powder (optional but delicious!)
- Spoon mixture into cups and bake for approx 13 minutes or until crispy and melty. Feel free to switch the oven or toaster oven to broil for a minute or so for a golden topping!
- I may or may not have eaten a few before popping them in the oven. Holy yum! They’re actually great chilled too! Yes I was so desperate as to try them every which way. I’ll eat them upside down if I have to! SO GOOD!
- Craving an extra kick? Top with some zesty red pepper flakes. You can also garnish with fresh sliced (or pickled!) jalapeno slices! Yum!
This is totally one of those bonus recipe inception type of deals with a recipe within a recipe. You can follow the full schpiel and make the jalapeño bites as written above or simply serve the filling up as a dip with a small mountain of tortilla chips, some fresh bakery baguette, and a pile of crunchy veggies. Easy peasy!
I usually jump back and forth between the two, but my favorite dip delivery method is by far via phyllo cups! They’re so flaky and cruncy and perfect for the easy cheesy jalapeño dip!
I’ve always served this dip in a baking dish, and have been making it for parties for the past several years. If you’re anything like my friends you’re screaming “WHY IS THIS NOT ON THE BLOG!?” and quite possibly shaking a fist in the air menacingly while you do so.
I know, I’m the worst. I let my food blogger insecurities get the best of me and couldn’t get a decent photo of my dip to save my life. I’ve tried everything under the sun to make this dip look pretty and each and every time I’m left with an un-photogenic hot mess. A delicious hot mess, but un-photogenic to say the least.
Hello understatement of the century.
But you guys know how it works, sometimes the most delicious dishes are the ugliest ones. My Madras Lentils and black bean dip can surely attest to that. Terrible on the eyes; delicious in the face! I’ve always lumped my beloved jalapeño popper dip into that category and simply let it be.
Now my dip is pretty. AND in it’s own crunchy little bite-sized bowl-o-yum. Perfection! I may or may not have scarfed over a dozen of these in a sitting. No regrets!
Can’t find premade fillo cups or shells? No problem! Make your own at home with this super simple technique from Bless This Mess and The Kitchn.
If you get a chance to try these Baked Jalapeño Popper Phyllo Cups, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!