NOTE: For the jalapeños I like to use both diced jarred jalapeños (they have a pickled nacho-topping vibe to them that's oh so flavorful) and fresh minced jalapeños. You can absolutely use all of one or the other but I find that I adore poppers with both the most.
Preheat oven to 375°F.
Arrange phyllo shells on a baking sheet and set aside.
Soften cream cheese to room temperature or lightly warm for 15-20 seconds in the microwave. Combine with grated cheddar cheese and mayo. Mix well.
Remove stem and seeds from jalapeno (or keep the seeds if you want them spicy) and finely mince.
Add fresh minced jalapeño along with pickled jarred jalapeño to your cheese mixture. Season with garlic powder and a pinch of salt and mix well. For extra heat you can add optional crushed red pepper flakes or cayenne pepper.
Spoon mixture into phyllo shells and top with crumbled bacon (or veggie bacon bits if vegetarian) - the bacon can also be skipped and they'll still be super tasty!
Bake at 375°F for 10-15 minutes until the phyllo is nice and crispy and the cheesy filling is hot and melty. Enjoy!
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!