Fo r K i d s FA M I LY
MAKE IT KID-FRIENDLY
Before adding the jalapeños and hot sauce, set aside some of the cream cheeseand-cheddar filling; use the unspiced portion to fill phyllo cups for the kids. Garnish the grown-up poppers with cilantro.
JALAPEÑO POPPER CUPS HANDS-ON 15 MIN TOTAL 30 MIN MAKES 15 SUBMITTED BY JESSINA
171 REVIEWS The slight crunch of the phyllo shells makes a perfect backdrop for crisp bacon bits, mild cheeses, and spicy-hot jalapeños. PHOTOS: JENNIFER CAUSEY; FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: CLAIRE SPOLLEN
15 mini phyllo tart shells 4 oz. cream cheese, softened ½ cup shredded cheddar cheese (2 oz.) 2 jalapeño peppers, seeded and minced 1 Tbsp. hot pepper sauce 2½ Tbsp. bacon bits or 2 strips bacon, cooked and crumbled Chopped fresh cilantro (optional) 1. Preheat oven to 350°F. Arrange
phyllo shells on a baking sheet. 2 . Stir together cream cheese and cheddar cheese in a bowl. Fold in jalapeños and hot sauce. 3. Spoon cheese mixture into phyllo cups and sprinkle with bacon bits. Bake until golden brown, 15 to 20 minutes. Sprinkle with cilantro (if using). Serve warm. armagazine.com/jalapenopopper-cups QUICK PER POPPER CUP: 61 CAL; 5G FAT (2G SAT); 2G PRO; 3G CARB (0G FIBER, 0G SUGARS); 114MG SODIUM
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DEC/JAN 2022
