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
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | Makes 12 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 141 |
| Fat | 7.7g |
| Saturates | 4.7g |
| Protein | 3.9g |
| Carbs | 14g |
| Sugars | 7.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download 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.
