Jalapeno Popper Cups
I love Jalapeno Poppers! My first experience with them was when I was a day old in the US… 🙂 An international student from India in Chico, California who was amazed at the warmth of not just the weather but the people of California. I was a week from starting my masters program and was just taking in the sights and sounds of this new place. Not having enough money meant I was either cooking all my meals or eating at Taco-Bell and Jack-in-the-Box. Up until then I hadn’t really missed the spicy foods of India, but my first bite into a Jalapeno popper and I was reminded of the awesome spicy-ness that I had grown up with. These felt like mirch (thai chili) pakoras (fritters) and helped with the home-sickness that would hit me from time to time.
Fast forward to today… When I have friends over, I’m all about simple finger foods, that don’t need too many plates and napkins, just easy food that you can pick up and pop into your mouth. My discovery of the Mini Fillo shell cups is an amazingly fulfilling one. I’ve made Baklava Phyllo Cups and Paneer Tikka Phyllos with them and frankly, the possibilities are endless!
I wanted to make jalapeno poppers without the mess of the cheese dripping out and the pressure of finishing one whole popper when I picked one. Enter… the fillo shells solution. I thought, why not bake and broil the jalapenos, chop them up, mix in some cream cheese and chives and pop them into the fillo shells, giving me… drum roll please… my take on jalapeno poppers! So here you go; a recipe tested on a bunch of friends which has been a raving success so far. Enjoy! 🙂
Jalapeno Popper Cups
Makes: 15 pieces
Prep Time: 10 minutes
Cook Time: 5 minutes approx
Ready in: 15 minutes
- 1 box Mini Fillo shell cups
- 1/2 cup cream cheese
- 2 tbsp chopped chives (1 tbsp for filling + 1 tbsp for garnish)
- 2 jalapenos (de-seeded if you don’t want them spicy)
- oil for baking
- salt to taste (Maldon salt preferred)
2. Bake them at 375F for about 8 minutes and then broil them on high for about 2 minutes or until the outer skin is a bit charred. I’ve noticed that when I use my convection counter-top oven, I have to use a different combination of baking temperature and time than I would have to in a full blown oven.
3. Chop up the jalapenos finely.
4. Mix in the cream cheese and 1 tbsp of chives and combine the mixture evenly.
5. Spoon in the mix into the fillo shells. It fills the 15 cups exactly. Sometimes I’m left with a cup or two short in which case, I cheat and use some of the mixture from the other cups. Bake at 375F for about 5 minutes or until you see that the cheese has warmed up thoroughly and makes a slight sizzling sound. Sprinkle with some crushed Maldon salt to taste and the remaining chives. Enjoy!