Appetizer Number Four - Lemonchick's Un-stuffed Jalapeno Popper Tartlets

 The Year of Appetizers

Appetizer #4 - Lemonchick's Un-stuffed Jalapeno Popper Tartlets

    Whoa, not really sure what I'll be making going forward, but I've had a bit of a hiatus from my blog, aka recipe diary. I am still committed to my Year of Appetizers. I had bariatric surgery in late April.  I had complications from the LapBand I'd had for 13 1/2 years, so had that removed and the Sleeve procedure in it's place.  So, I'll be trying to make healthier versions (especially for a while of recipes from my collection of cookbooks).  

    This recipe has evolved over the years. Years and years ago, a coworker used to bring stuffed jalapenos to work and they were yummy.  I started making them the way she made them, but then I tried making them differently and fast forward to now, where I just blend all the stuffed jalapeno popper ingredients together and fill mini Phyllo tart crusts. I love them and I hope you do also. 

     I'll give you basic ingredients and then you can modify how you like. For example, if you like more or less jalapeno or pineapple, just add more or less to your taste. Or if you don't like pineapple, leave that out. I've had a bit of extra filling before after filling two boxes of the Phyllo crusts, so I've used this filling on crackers and toast and I think it would be yummy on a bagel.

Ingredients:

1 8 oz block of cream cheese, softened

2-3 jalapenos, washed, seeded and diced (If you like spicy, you could definitely leave more seeds in)

1/4 to 1/2 cup crushed pineapple or pineapple chunks (If you use pineapple chunks, you'll have to dice up the chunks into tiny bits; also, you're going to drain the pineapple before measuring)

1/2 cup fresh, but cooled cooked bacon, finely diced (It is up to you how finely cooked you make the bacon, but I'd definitely make sure it is cooked; do not use raw)

1 or 2 1.9 oz packages of Athens brand Phyllo crusts (This is the brand I use; you can use whichever you like or make fresh)

Directions:

Bake Phyllo crusts according to package directions. You want them a bit crispy when you fill them.  Remove from the oven and cool. You can start mixing the ingredients while the Phyllo crusts are baking.

In a medium mixing bowl, combine all ingredients. I start with mashing the cream cheese, then add the diced jalapeno, followed by the bacon and pineapple. Make sure all ingredients are thoroughly incorporated.   Using two spoons, fill the cooled crusts with your cream cheese filling and place on in a baking pan or on a baking sheet. Top with chunks of pineapple or thin, tiny slices of jalapeno. Bake in the oven at 350 degrees for 10 to 15 minutes.  Keep an eye on them and if the shells start getting too brown, you want to take them out. 

Lemonchick's Un-Stuffed Jalapeno Popper Tartlets
*Note - I believe this picture was taken before baking; due to my hiatus and having made these two months ago, I can't remember.