JALAPENO POPPER CUPS RECIPES
JALAPENO POPPER CUPS RECIPE - FOOD.COM
I found this online; you can make the filling ahead of time and refrigerate covered until ready to fill the phyllo cups.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 15 cups, 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 156.5, FatContent 14.4, SaturatedFatContent 8.5, CholesterolContent 46.1, SodiumContent 272.3, CarbohydrateContent 1.9, FiberContent 0.2, SugarContent 1.3, ProteinContent 5.3
BEST JALAPEñO POPPER CRISPS - HOW TO MAKE ... - DELISH
Check out this easy low carb recipe for jalapeño popper crisps from Delish.com.
Provided by Lauren Miyashiro
Categories gluten-free low-carb low sugar nut-free appetizers side dish snack
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 8 cups
Number Of Ingredients 5
Steps:
- Bake until crispy and golden, about 12 minutes. Let cool slightly on pan before serving.
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Reviews 5
Total Time 25 minutes
Category gluten-free, low-carb, low sugar, nut-free, appetizers, side dish, snack
Cuisine American
From delish.com
Reviews 5
Total Time 25 minutes
Category gluten-free, low-carb, low sugar, nut-free, appetizers, side dish, snack
Cuisine American
- Bake until crispy and golden, about 12 minutes. Let cool slightly on pan before serving.
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Reviews 4.6
Total Time 30 minutes
Category gluten-free, nut-free, Super Bowl, appetizers, snack
Cuisine American
- Preheat oven to 350º. In a large nonstick skillet over medium heat, cook bacon in batches until crispy, about 8 minutes. Drain on a paper towel–lined plate, then chop. In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), and 1 cup each of cheddar and Monterey Jack. Season with salt and pepper. Transfer to a small oven-safe skillet or baking dish and sprinkle with remaining 1/2 cup each of cheddar and Monterey Jack, cooked bacon, and jalapeño. Bake until dip is golden and bubbly, 15 to 20 minutes. (If desired, broil 3 minutes to get cheese extra-golden.) Serve with tortilla chips or baguette slices. In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), and 1 cup each of cheddar and Monterey Jack. Season with salt and pepper. Transfer mixture into a 1-quart baking dish that will fit in Instant Pot. Cover baking dish with foil. Place trivet in the bottom of pot and pour in 1 cup water. Fold a large piece of foil (about 18") into thirds to make a long “sling,” and lower it into pot. Place baking dish on trivet, centered on the foil strip. Fold the strips over the top, but not touching the top. Lock lid and set to Pressure Cook on high for 15 minutes. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Using the foil strips and pot holders, carefully remove baking dish. Preheat oven to broil. Sprinkle top of dip with remaining 1/2 cup each of cheddar and Monterey Jack. Broil until cheese is bubbly and golden, about 3 minutes. Top with remaining cooked bacon and jalapeño and serve warm with tortilla chips or baguette slices.
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Reviews 4.5
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Calories 371 kcal per serving
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Calories 371 kcal per serving
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Total Time 30 minutes
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Total Time 30 minutes
Category Appetizers
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