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
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.