Ingredients
12
12 servings
- •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
Instructions
- 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!
Nutritional Facts
Per 12 servings
- Calories: 226
- Carbohydrate: 16g
- Fat: 14g
- Fiber: 4g
- Protein: 7g
- Sugar: 0g
Related Recipes
Jalapeno Popper Cups
Jalapeño Popper Bites
Jalapeno Poppers I
Loaded Stuffed Jalapeno Poppers
Baked Jalapeño Poppers
Best Ever Jalapeño Poppers
Jalapeno Popper Mac 'n Cheese
Jalapeño Popper Egg Rolls
Healthier Jalapeño Poppers
Jalapeño Poppers
Grilled Jalapeño Poppers
