JALAPENO POPPER BITES |
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½# BACON, diced into ½” pieces
16 OZ CREAM CHEESE, softened
¾ C MOZZARELLA CHEESE, shredded
1 C MONTERREY JACK CHEESE, shredded
¾ C MAYONNAISE
¾ C FRESH JALAPENOS, diced
4 BOXES OF PHYLLO CUPS
1/8 C PARMESAN CHEESE, grated
¼ C PANKO BREAD CRUMBS
1/8 C FRESH PARSLEY, minced
In a large sauté pan set over medium heat, add diced bacon and cook until crisp, about 20 minutes. Remove bacon from pan and drain on a paper towel.
Combine cream cheese, mozzarella cheese, monterrey jack cheese and mayonnaise and stir until all ingredients are incorporated. Fold in bacon and jalapenos and spoon into phyllo cups set on a baking sheet.
In a separate bowl combine parmesan cheese, bread crumbs and parsley. Sprinkle atop cream cheese mixture and bake in a 350 degree oven for 10-15 minutes or until hot and crispy.
16 OZ CREAM CHEESE, softened
¾ C MOZZARELLA CHEESE, shredded
1 C MONTERREY JACK CHEESE, shredded
¾ C MAYONNAISE
¾ C FRESH JALAPENOS, diced
4 BOXES OF PHYLLO CUPS
1/8 C PARMESAN CHEESE, grated
¼ C PANKO BREAD CRUMBS
1/8 C FRESH PARSLEY, minced
In a large sauté pan set over medium heat, add diced bacon and cook until crisp, about 20 minutes. Remove bacon from pan and drain on a paper towel.
Combine cream cheese, mozzarella cheese, monterrey jack cheese and mayonnaise and stir until all ingredients are incorporated. Fold in bacon and jalapenos and spoon into phyllo cups set on a baking sheet.
In a separate bowl combine parmesan cheese, bread crumbs and parsley. Sprinkle atop cream cheese mixture and bake in a 350 degree oven for 10-15 minutes or until hot and crispy.
