Spicy Sausage Jalapeno Cheese Tarts Everyone Devours (Print Version)
Crisp mini phyllo tarts filled with hot sausage, creamy cheese, jalapeno, and a little ranch for a spicy party bite.
# Ingredients:
For the tarts
01 -
2 packages frozen mini phyllo shells, 15 shells each (30 shells total)
02 -
1 lb (450 g) hot pork breakfast sausage
03 -
4 oz (115 g) cream cheese, softened
04 -
1 cup (115 g) shredded sharp cheddar cheese
05 -
1/2 cup (55 g) shredded pepper jack cheese
06 -
2 fresh jalapenos, 1 finely chopped and 1 thinly sliced
07 -
2 green onions, thinly sliced
08 -
1 tablespoon dry ranch seasoning
09 -
1/4 teaspoon garlic powder
10 -
1/8 teaspoon cayenne pepper, optional
11 -
Black pepper, to taste
For finishing
12 -
2 tablespoons chopped fresh cilantro or parsley
13 -
Ranch or sour cream dip, optional for serving
# Instructions:
01 -
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and arrange the frozen phyllo shells on it.
02 -
Brown the sausage in a skillet over medium heat, breaking it into small crumbles, until cooked through and lightly browned, about 7-9 minutes.
03 -
Transfer the sausage to paper towels or a fine-mesh strainer and drain very well. Let it cool for 3 minutes so it is warm but not steaming hot.
04 -
Stir the sausage with cream cheese, cheddar, pepper jack, chopped jalapeno, green onions, ranch seasoning, garlic powder, cayenne if using, and black pepper until evenly combined.
05 -
Spoon a rounded teaspoon of filling into each phyllo shell. Top each tart with a thin jalapeno slice.
06 -
Bake for 10-12 minutes, until the filling is bubbly and the shell edges are golden. If baking from frozen after filling, add 2-3 minutes.
07 -
Let the tarts stand for 5 minutes. Sprinkle with cilantro or parsley and serve warm with ranch or sour cream dip if desired.
# Notes:
01 -
Makes 30 mini tarts, about 10 appetizer servings.
02 -
Best served warm after a short rest.
03 -
Filling can be made 24 hours ahead and refrigerated.