These spicy little Jalapeño Popper Pastry Bites are perfect for Cinco de Mayo or your next cocktail party!
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.