Baked Jalapeno Popper Phyllo Cups

• Vegetarian

• Produce

  • 1/4 tsp Garlic powder
  • 1/3 cup Pickled jalapenos

• Pasta & Grains

  • 45 Phyllo shells [3 packages, frozen

• Baking & Spices

  • 1 Red pepper flakes

• Dairy

  • 1 cup Cheddar, sharp
  • 4 oz Cream cheese
  • 1/2 cup Greek yogurt
  • 1 cup Greek yogurt pepper jack cheese

Found on peasandcrayons.com

Description

Ingredients

• 45 frozen phyllo shells [3 packages]
• 1/2 cup greek yogurt
• 4 oz cream cheese, softened
• 1 cup greek yogurt 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

Directions

• 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! Theyre actually great chilled too! Yes I was so desperate as to try them every which way. Ill 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!