Ingredients
Scale
- 30 frozen phyllo shells (two 15-count packages)
- 4 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 1 cup grated sharp cheddar cheese
- 1 fresh jalapeño pepper, finely minced (remove seeds for less heat)
- 3 tablespoons jarred diced jalapeño
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- 2-3 tablespoons crumbled cooked chicken or crispy seasoned chickpeas (substituting for bacon)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Prepare the Phyllo Shells: Arrange the phyllo shells on the baking sheet. There’s no need to pre-bake them, as they will crisp up perfectly in the oven.
- Soften the Cream Cheese: If your cream cheese is too firm, microwave it for 15-20 seconds to make mixing easier.
- Make the Cheese Mixture: In a bowl, combine the softened cream cheese, grated sharp cheddar, and mayonnaise. Stir until smooth and well combined.
- Prepare the Jalapeños: Remove the stem and seeds from the fresh jalapeño and finely mince. If you love spice, keep some seeds in. Drain and finely chop the jarred jalapeños.
- Season the Filling: Add both the fresh and jarred jalapeños to the cheese mixture. Stir in the garlic powder and salt. Mix well until evenly distributed.
- Fill the Phyllo Shells: Using a small spoon or piping bag, fill each phyllo shell with the jalapeño cheese mixture. Be careful not to overfill to avoid spilling while baking.
- Add the Topping: Sprinkle the crumbled crispy chickpeas or cooked, crumbled chicken over each filled shell for added texture and flavor.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the filling is melty and the shells are crispy and golden brown.
- Serve and Enjoy: Let the bites cool slightly before serving. Enjoy them warm for the best texture and flavor.
Notes
- How to Handle Jalapeños: If you have sensitive skin, wear gloves when handling fresh jalapeños to avoid irritation. Always wash your hands thoroughly after cutting them.
- Adjusting Spice Levels: For a milder version, use only jarred jalapeños. If you love heat, add a pinch of cayenne pepper or crushed red pepper flakes.
- Making in Advance: You can prepare the filling up to a day ahead and store it in the fridge. Assemble the bites just before baking to keep the shells crisp.
- Crispier Phyllo Shells: If you want extra crunch, pre-bake the phyllo shells for 5 minutes before filling them.
- No Mayo Option: If you prefer, you can swap the mayonnaise with sour cream or Greek yogurt for a tangier taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes