These phyllo poppers are a lot less work than the crumbed version but still have a delicious crunch. The filling of cream cheese and blue cheese works extremely well with the strawberry hot sauce
| انشأ بواسطة | سبينس |
| وقت التحضير | 15 دقائق |
| وقت الطهي | 20 دقائق |
| عدد الأفراد | Makes 12 |
| مطبخ | Other |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة سهلة |
| سعرات حرارية | 141 |
| دهون | 7.7g |
| المشبعة | 4.7g |
| بروتين | 3.9g |
| الكربوهيدرات | 14g |
| السكريات | 7.4g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFIn a bowl, combine the softened cream cheese, grated mozzarella cheese, blue cheese and salt. Mix well until all the ingredients are evenly incorporated.
Spoon the cream-cheese filling into each jalapeño, filling them generously.
Cut the phyllo sheets in half and work with one half at a time. Place a jalapeño popper at the bottom in the centre of each sheet, fold the sides inwards then roll up. Seal the edges with a little water.
Preheat the oven to 220°C, gas mark 6. Line a baking sheet with parchment paper.
Place the poppers on the baking sheet and bake until golden brown, approx. 15 minutes.
Meanwhile, chop the strawberries and chillies. Place them in a pot with the sugar and vinegar over a medium heat. Cook for 5 minutes or until thickened and syrupy.
Serve the poppers while hot with the hot sauce on the side.
