Cheesy Chipotle Bacon Cups

2  1.9 oz pkgs Frozen, fully cooked mini phyllo shells
3  oz Block-style Cream Cheese, room temperature
1/4  cup Chive & Onion Cream Cheese
1  Egg
2  tsp. Fresh Lime Juice
2  tsp. All-purpose Flour
1/4  tsp. Ground Cumin
1  Tbsp. Chopped Chipotle Peppers In Adobo Sauce
1/4  Cup Finely Shredded Sharp Cheddar Cheese
3  Tbsp. Chopped Fully Cooked Bacon
2  Tbsp. Chopped Cilantro
Garnish Cilantro Sprigs & Lime Wedges


Heat oven to 350° F.

Arrange the frozen shells on a baking sheet and set aside.

In a mixer bowl, beat both cream cheeses, egg, lime juice, flour, and cumin until smooth.

Fold in the chipotle peppers and spoon the mixture evenly into each shell. Sprinkle each shell evenly with cheddar and bacon.

Bake until filling is set, about 15 minutes.

Remove from oven and sprinkle each with some chopped cilantro.

Place shells on serving platter and if desired, garnish with cilantro sprigs and lime wedges.

Serve at once.


About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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