- 4 ounces cream cheese, softened
- 1/3 cup crunchy peanut butter
- 4 medium jalapeño peppers, stems and seeds removed, finely chopped
- 1/2 cup real bacon bits
- 2 packages (15 count, each) Athens® Phyllo Shells
In a medium bowl, beat cream cheese and peanut butter until creamy. Fold in peppers and bacon bits.
Spoon cream cheese mixture into shells and place on baking sheet. Bake in preheated 375°F oven for 6-8 minutes or until bubbly. Serve immediately.
Serving size: 1 shell (16 g), Amount per serving: Calories 60, Total Fat – 3.5g, Saturated fat – 1g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 110 mg, Dietary Fiber – 0g, Total Carbohydrate – 4g, Sugars – 1g, Protein – 2g, Vitamin D –0%, Potassium – 0%, Calcium 0%, Iron 0%