Jalapeno Popper Fillo Bites

• Vegetarian

• Produce

  • 2 Jalapeno peppers
  • 1 (4 ounce can Jalapenos

• Condiments

  • 1/2 cup Mayonnaise

• Pasta & Grains

  • 2 boxes Athens mini fillo shells

• Bread & Baked Goods

  • 1/4 cup Panko bread crumbs

• Dairy

  • 1/2 cup Cheddar cheese
  • 1 (8 ounce package Cream cheese
  • 3/4 cup Parmigiano reggiano

Found on lemon-sugar.com

Description

Ingredients

• 2 boxes Athens Mini Fillo Shells (30 shells)
• 1 (8 ounce) package cream cheese, room temperature
• ½ cup mayonnaise
• ½ cup cheddar cheese, shredded
• ½ cup parmigiano reggiano (parmesan), grated
• 1 (4 ounce) can sliced jalapenos (pickled), drained
• 2 jalapeno peppers, finely sliced with mandolin (garnish)
• ¼ cup panko bread crumbs
• ¼ cup parmigiano reggiano (parmesan), grated

Directions

• Preheat oven to 350 degrees (F).
• Remove Athens Mini Fillo Shells from packaging, and transfer to a large baking sheet. Set aside.
• With an electric mixer, beat together the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a large bowl.
• Spoon about a Tablespoon of the mixture into each Fillo Shell. Dont over fill.
• Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the top of each shell.
• Bake for about 15 minutes, or until filling begins to bubble and cheese topping turns a light golden brown.
• Meanwhile, thinly slice two raw jalapenos for garnish. (I used my handheld mandolin.)
• Remove shells from the oven and immediately garnish with a thinly sliced jalapeno.
• Cool slightly and enjoy!