8 sheets phyllo dough
½ stick Cabot Unsalted Butter, melted
4 ounces Cabot Habanero Cheese, shredded (about 1 cup)
4 ounces Cabot Seriously Sharp Cheddar Cheese, shredded (about 1 cup)
8 oz Cabot Cream Cheese, softened
3 cloves garlic, minced (about 1 tablespoon)
1 teaspoon kosher salt
1 bunch scallions, sliced, white and green parts separated
3 jalapeño peppers, seeded and diced
Get the ingredients you need at a convenient nearby location.
PREHEAT the oven to 350°F (180°C).
PLACE a sheet of phyllo dough on a clean, flat surface and brush with melted butter. Place another sheet of phyllo on top of the buttered sheet and brush with more butter. Repeat with another sheet of phyllo, then stack a final sheet of phyllo on top and press to flatten. Repeat with the remaining 4 sheets of phyllo and melted butter.
CUT 6 circles from each layered phyllo square using a 4-inch round cutter, for a total of 12 rounds.
PRESS each round into a cavity of a 12-cup muffin tin.
PAR-BAKE the phyllo cups until beginning to turn golden brown, about 5 minutes.
COMBINE the Cabot Habanero cheese, Cabot Seriously Sharp cheddar cheese, Cabot cream cheese, garlic, salt, scallion whites, and the jalapeños in a medium bowl. Mix well.
DISTRIBUTE the filling evenly between the phyllo cups, about 1 heaping tablespoon per cup.
BAKE until the cheese is melted and bubbly, about 10 minutes. Remove from the oven and let the cups cool slightly, about 2 minutes.
GARNISH with the scallion greens, then serve.
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