Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Ingredients
for 12 cups
- 8 sheets phyllo dough
- ½ stick unsalted butter, melted
- 1 cup shredded Cabot Habanero Cheese (100 g)
- 1 cup shredded Cabot Seriously Sharp Cheddar Cheese (100 g)
- 8 oz cream cheese (225 g), softened
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon kosher salt
- 1 bunch scallions, sliced, white and green parts separated
- 3 jalapeñoes, seeded and diced
Nutrition Info
- Calories 251
- Fat 16g
- Carbs 16g
- Fiber 0g
- Sugar 1g
- Protein 9g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 350°F (180°C).
- Place a sheet of phyllo dough on a clean, flat surface and brush with melted butter. Place another sheet of phyllo on top of the buttered sheet and brush with more butter. Repeat with another sheet of phyllo, then stack a final sheet of phyllo on top and press to flatten. Repeat with the remaining 4 sheets of phyllo and melted butter.
- Using a 4-inch round cutter, cut 6 circles from each layered phyllo square for a total of 12 rounds. Press each round into a cavity of a 12-cup muffin tin.
- Par-bake the phyllo cups until beginning to turn golden brown, about 5 minutes.
- In a medium bowl, combine the Cabot Habanero Cheese, Cabot Seriously Sharp Cheddar Cheese, cream cheese, garlic, salt, scallion whites, and the jalapeños. Mix well.
- Evenly distribute the filling between the phyllo cups, about 1 heaping tablespoon per cup.
- Bake until the cheese is melted and bubbly, about 10 minutes. Remove from the oven and let the cups cool slightly, about 2 minutes.
- Garnish with the scallion greens, then serve.
- Enjoy!