المكونات

  • Cream cheese 175g
  • Grated SpinneysFOOD Mozzarella 50g
  • Blue cheese 50g
  • SpinneysFOOD Fine Sea Salt ¼ tsp
  • Pickled jalapeño peppers 12, whole
  • Phyllo pastry 6 sheets
  • SpinneysFOOD British Strawberries 250g
  • Red chillies 2
  • SpinneysFOOD Fine Grain White Sugar 75g
  • Apple cider vinegar 4 tbsp

Nutrition (Per serving)

  • 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."

Jalapeño phyllo poppers with strawberry hot sauce

Other 15 Mins Prep · 20 Mins Cook


  1. In a bowl, combine the softened cream cheese, grated mozzarella cheese, blue cheese and salt. Mix well until all the ingredients are evenly incorporated.
  2. Spoon the cream-cheese filling into each jalapeño, filling them generously.
  3. 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.
  4. Preheat the oven to 220°C, gas mark 6. Line a baking sheet with parchment paper.
  5. Place the poppers on the baking sheet and bake until golden brown, approx. 15 minutes.
  6. 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.
  7. Serve the poppers while hot with the hot sauce on the side.