These quick and easy pimento cheese pepper jelly appetizers are made with phyllo shells filled with pimento cheese and hot pepper jelly. Top them with chopped crispy bacon, or leave it off for a vegetarian appetizer.
Use Homemade Pimento Cheese or Store-Bought
This is an easy no-bake appetizer that you can quickly put together with pepper jelly and homemade pimento cheese (or your favorite store-bought brand). To create an extra-spicy taste, use pimento cheese flavored with jalapenos or other peppers.
Make it Vegetarian
This appetizer combines sweet and savory flavors in one bite. The bacon pieces sprinkled on top are the perfect topping, but can be left off for vegetarian eaters.
Use Phyllo Shells for Cheese Hot Pepper Jelly Bites
Mini phyllo shells (also known as fillo or filo) are found in the freezer section of the grocery store. Keep them frozen at home for long-term storage. They will also keep unopened in the refrigerator for about 4 weeks.
No Shell Thawing for Cheese Hot Pepper Jelly Bites
Unlike phyllo dough, shells can be used as soon as you take them out of the package because they thaw quickly. By the time you can fill the shells with your appetizer, they will be ready to eat. There is no need to bake them before filling them, either, because they are fully cooked and ready to use.
Optional Baking for Cheese Hot Pepper Jelly Bites
If you prefer a warm appetizer, you can heat this one. Add the pimento cheese and pepper jelly to the shells. Then bake them in a preheated 350°F oven for 8-10 minutes or until the pimento cheese melts. To keep the bottom of the shells crisp after baking, let them cool on a wire rack. Finally, add the crumbled bacon to the top of the appetizer shells before serving.
Keep the Shells Crisp
To keep the shells crisp, add the fillings close to the time you plan to serve them. I have eaten refrigerated leftovers the next day that were crispy and fine, but this appetizer is best when it is freshly made. Enjoy!
Other Phyllo Cup Appetizers You Might Like
Click on each name to link to the recipe:
Pimento Cheese and Pepper Jelly Appetizers
Ingredients
Pimento Cheese
- 2 cups cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 1 teaspoon sugar
- 2 teaspoons vinegar
- â…” – 1 cup mayonnaise
- 4 ounces pimento, chopped and drained, reserving liquid
Shells and Toppings
- 30 mini phyllo shells
- 11 ounces pepper jelly
- 6-8 strips cooked bacon, broken into small pieces
Instructions
Pimento Cheese
- In a mixing bowl, add the shredded cheeses, sugar, vinegar, and chopped pimento. Stir to distribute ingredients throughout the cheese.
- Add 2/3 cup of mayonnaise and 1 tablespoon of the reserved liquid from chopped pimentos to the cheese mixture and stir well. Add additional mayonnaise and/or pimento juice as needed to create a loose, easy-to-stir cheese mixture. Once refrigerated, the mixture will stiffen and will need stirring before using.
Assembly
- Remove mini phyllo shells from the box. There is no need to thaw them.
- With a small spoon, place pimento cheese in the shell until mostly filled. Gently pack the pimento cheese into the shell, leaving a slight well to help hold the pepper jelly.
- With another spoon, place a small amount of pepper jelly on top of the pimento cheese. It should come to the top of the shell but not spill over.
- Sprinkle a few pieces of chopped bacon on top of the pepper jelly. Serve and enjoy!