Go Back
–+ servings
southern pimento cheese appetizers

Pimento Cheese Stuffed Mini Phyllo Cups

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 24 pieces

Equipment

  • 2 medium mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 box grater
  • 1 teaspoon measure
  • 1 tablespoon measure
  • 1 sheet pan
  • 1 Cooling rack optional

Ingredients
  

  • 8 ounce sharp cheddar cheese block; freshly grated
  • 4 ounce cream cheese softened
  • 1/4 cup mayonnaise full-fat
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper optional
  • 1/3 cup diced pimentos drained well
  • 2 tablespoon finely chopped green onion plus extra for garnish
  • 2 packages mini phyllo shells pre-baked; about 24 shells total
  • 2 tablespoon crumbled cooked bacon optional garnish
  • 1 tablespoon chopped fresh chives optional garnish

Instructions
 

  • Grate the sharp cheddar cheese on the box grater and set it aside in a medium mixing bowl.
  • In a separate medium bowl, add the softened cream cheese and mayonnaise and whisk until smooth and well combined.
  • Add the garlic powder, onion powder, smoked paprika, ground black pepper, kosher salt, and cayenne pepper to the cream cheese mixture and whisk until evenly blended.
  • Stir the grated cheddar cheese into the seasoned cream cheese mixture using a rubber spatula until fully incorporated.
  • Gently fold in the diced pimentos and chopped green onion until they are evenly distributed throughout the pimento cheese.
  • Taste the pimento cheese and adjust seasoning with additional salt, pepper, or cayenne if desired.
  • Arrange the mini phyllo shells on a sheet pan in a single layer.
  • Spoon about 1 tablespoon of pimento cheese into each mini phyllo shell, mounding it slightly.
  • Place the filled phyllo cups in a 350°F (175°C) oven for 8–10 minutes until the cheese is warmed through and the shells are crisp.
  • Remove the sheet pan from the oven and let the cups cool for 2–3 minutes until just warm to the touch.
  • Sprinkle the tops with crumbled bacon, chopped green onion, and chopped fresh chives, if using, and transfer to a serving platter.

Notes

For best flavor, use block cheddar and grate it yourself so the cheese melts more smoothly and blends better with the cream cheese; be sure to drain the pimentos thoroughly so the filling doesn’t get watery, and if you prefer a stronger pimento cheese, make it a few hours ahead and refrigerate it to let the flavors meld, then bring it back to cool room temperature before filling the cups. The phyllo shells can be lightly pre-crisped in the oven for a few minutes before filling if they seem soft from the package, and you can easily customize the heat level by adjusting the cayenne or adding a few dashes of hot sauce. These can be served warm or at room temperature, but avoid refrigerating the fully assembled cups too long, as the shells can soften; instead, keep the filling chilled separately and fill and bake the cups shortly before serving.
Tried this recipe?Let us know how it was!