Jalapeño phyllo poppers with strawberry hot sauce

Jalapeño phyllo poppers with strawberry hot sauce

15 mins Prep · 20 mins Cook

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
Nutrition (per serving)
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

Cooking Instructions

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In 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.