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Overhead photo of Jalapeno Popper Pastry Bites on a plate with a small bowl of bacon bits.
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5 from 1 vote

Jalapeno Popper Pastry Bites

These spicy little Jalapeño Popper Pastry Bites are perfect for Cinco de Mayo or your next cocktail party! 
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: cream cheese, game day, holiday, jalapeno peppers, pastry shells
Servings: 30 bites
Calories: 95kcal
Author: MaryAnn Dwyer

Ingredients

  • 10 slices bacon, chopped
  • 2 1.9-oz. boxes Phyllo Shells, 15 shells in each box (I use Athens)
  • 8 oz. cream cheese, softened
  • 1/2 cup sour cream
  • 2 jalapenos, ribs removed, if desired to make less spicy, and finely chopped
  • 2 cups cheddar-jack cheese, shredded
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Instructions

  • In a large nonstick skillet over medium-high heat, cook the chopped bacon until crisp. Remove from the skillet to a paper towel lined plate. Set aside.
  • Preheat oven to 350 degrees. Place the frozen phyllo shells in a mini muffin tin and store in freezer until ready to fill.
  • In a large bowl, combine cream cheese, sour cream, most of the bacon (leaving just a bit for sprinkling on top), chopped jalapenos, 1 1/2 cups shredded cheese, garlic powder, paprika, salt and pepper. Mix until well combined.
  • Remove shells from freezer and fill all shells evenly until you've used the entire mixture. Sprinkle the shells with the remaning shredded cheese and bacon. Bake for 15 minutes or until golden brown and heated through. 

Nutrition

Calories: 95kcal | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 154mg | Potassium: 41mg | Vitamin A: 255IU | Vitamin C: 1.2mg | Calcium: 67mg | Iron: 0.1mg