- 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 the peppers and bacon bits.
Fill phyllo shells with the cream cheese mixture and place on baking sheets. Bake in preheated 375°F oven for 6-8 minutes or until bubbly. Serve immediately.