recipe written and developed by Kristina Domitrovich photos by Lindsay Pace
Phyllo shells give these bite-sized cups a crunch, paired perfectly with a cream-cheese, jalapeño and artichoke filling.
Creamy Artichoke & Jalapeño Shells
2 tablespoons olive oil
1 shallot, finely diced
1 clove garlic, minced
1 pinch kosher salt
1/8 teaspoon red chili flakes
1/8 teaspoon black pepper
1 14-ounce can artichoke hearts, drained and diced
1 4-ounce can diced pickled jalapeños + 1 tablespoon juice
8 ounces cream cheese, room temperature
1/4 cup mayonnaise
1/4 cup parmesan cheese, shredded
1/4 cup mozzarella cheese, shredded
3 15-pack phyllo shells
Preheat the oven according to packaging.
In a medium pan over medium heat, add olive oil, followed by garlic and shallots. Sauté until fragrant, about 3-5 minutes. Add salt, red chili flakes and pepper. Remove from heat and transfer to a large bowl.
Add in the dairy products, artichokes and jalapeños, and mix until well combined. In a mini muffin tin, cook the empty shells according to packaging to ensure they will be crunchy.
Once done, add about a teaspoon and a half of the artichoke mixture in each cup, then return to the oven for an additional 10-12 minutes, or until the filling is melted and the cups are starting to golden. Repeat with remaining ingredients, and serve immediately.