Jalapeno Popper Cups Recipes

Steps:

• 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!

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place phyllo cups onto a baking sheet.
• Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl.
• Spoon mixture into phyllo cups.
• Sprinkle bacon bits on top.
• Bake in preheated oven until golden brown, about 15 to 20 minutes.
• Serve warm.

Steps:

• Preheat oven to 350°F.
• Place cups in mini muffin tin or on baking sheet.
• Stir everything else together.
• Spoon mix into your cups.
• Bake until golden brown. Depending on your oven 17 - 22 minutes.
• Serve warm.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place phyllo cups onto a baking sheet.
• Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl. Spoon mixture into phyllo cups. Sprinkle bacon bits on top. Bake in preheated oven until golden brown, about 15 to 20 minutes. Serve warm.

Steps:

• Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet.
• If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.
• Bake until the bacon is sizzling and done, 1 hour 15 minutes. Serve immediately, or they're also great at room temperature.

Steps:

• Preheat the grill over medium-high heat. Put the whole water chestnuts in a plastic bowl or container of some type and cover with the soy sauce. Pour enough brown sugar into the bowl to cover the chestnuts. It will dissolve as you add it so it may take a fair amount of brown sugar. Let them marinate overnight in the refrigerator. In the morning, stir the mixture and let sit until you need them.
• Cut the stems off the peppers. The larger the jalapeno the better. Core the jalapenos. You can find a tool called a chili twister at most BBQ/fireplace stores. Warm the package of cream cheese in the microwave and squeeze it into a quart freezer bag. Cut a little bit of the corner off the bag and use it as a pastry bag. Fill the bottom part of the pepper only. Now stuff 1 or 2 chestnuts into the pepper. You may need to cut the chestnuts in half. Leave a little space at the top of the pepper. Take the bacon (thin sliced works best) and cut the strips in half. Wrap each pepper with the half slices of bacon. Use toothpicks to keep bacon in place. Using the rest of the cream cheese, fill the remaining space at the top of the peppers. Sprinkle a little bit of all-purpose bbq rub on the top for some color. They are ready to cook.
• Place the poppers on the grill and cook until the bacon is done. Watch them closely! If the bacon grease pools it will catch fire. Open grates work well (but the bacon drippings will still catch fire), but an offset fire works best. Also at most BBQ/fireplace stores you can find holders that will hold 1, 2, or 3 dozen jalapenos.

Steps:

• Preheat oven to 425°. In a bowl, mix chicken, cream cheese, pepper jack cheese and peppers., On a lightly floured surface, unfold puff pastry; roll into a 13-in. square. Place on a parchment-lined baking sheet. Spread half with chicken mixture to within 1/2 in. of edges. Fold remaining half over filling; press edges with a fork to seal., Brush lightly with beaten egg. Cut slits in pastry. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting.

Steps:

• In a large bowl, combine the bread crumbs, cheddar cheese, eggs, ½ teaspoon of salt, and ½ teaspoon of pepper, and mix well.
• Grease a 24-cup mini muffin tin with nonstick spray and fill each cup with a heaping tablespoon of the bread crumb mixture. Press into the pan firmly to form wells. Set aside.
• In another large bowl, combine the cream cheese, bacon, diced jalapeños, the remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper.
• Preheat oven to 375°F (190°C).
• Fill the bread crumb wells with a 2 tablespoons of the cream cheese mixture. Top each cup with a bit of shredded cheddar and a jalapeño slice.
• Bake for 10 minutes, or until the cups are golden brown.
• Enjoy!